Filter
Reset
Sort ByRelevance
Totosam
Fresh yoghurt dip with topping
Quick dip for the drink of Greek yogurt with roasted hazelnuts, za'atar, olives with spelled pita.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Heat a skillet without oil or butter and toast the hazelnuts for 4 minutes on medium heat. Remove from the pan, cool on a plate and finely chop.
-
Meanwhile, mix the oil with the za'atar. Halve the pita bread lengthwise. Brush the cutting edges with the za'atar oil. If necessary, season with salt.
-
Cut the pita into points and spread over a baking sheet covered with parchment paper. Fry in the middle of the oven in approx. 8 minutes.
-
Meanwhile, cut the olives and parsley fine. Grate the yellow skin of the scented lemon and squeeze out half of the fruit.
-
Mix the hazelnuts, olives, parsley, lemon zest, ½ tbsp lemon juice (for 8 people) and the rest of the oil and za'atar. Season with pepper and salt.
-
Spread the yogurt over a flat dish and spread the topping over it. Serve the pit points.
Blogs that might be interesting
-
15 minSnackbaby cream lettuce, tuna in oil, Cherry tomatoes, smoked chicken fillet, mayonnaise light,rash caesar salad with tuna-mayo sauce
-
50 minSnackbutter, flour, eggs (M), grated spicy cheese, pine nuts, coarsely ground sea salt,miniature cassocks
-
10 minSnackmultigrain baguette, creme fraiche, mustard, lamb's lettuce, beef sausage, onions, freshly ground black pepper,amsterdam crostini with ox sausage
-
25 minSnackciabatta bake-off bread, peanut oil, garlic, lemon, Parmigiano Reggiano, turnip tops, roasted pine nuts,crostinis with turnip greens, pine nuts and lemon
Nutrition
330Calories
Sodium12% DV280mg
Fat35% DV23g
Protein14% DV7g
Carbs8% DV23g
Fiber8% DV2g
Loved it