But if you do buy sumac, you'll have it on hand for other uses like
sprinkling on pita, over yogurt dips, and making fattoush bowls: with the added bonus that you can also make za'atar when the need arises.
Not exact matches
Just take some
pita bread, cut it into wedges, brush with olive oil,
sprinkle with salt, spread in a single layer
on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.
Brush both sides of the
pita bread with 1 teaspoon of olive oil and
sprinkle with a pinch of salt, then lightly toast
on the skillet, about 45 seconds per side.
I have been looking for a good receipe to use
on pita chips and I think lightly spaying olive oil and then
sprinkling this combination
on them before crisping in the oven sounds like a winner.
Arrange
pita slices
on sheets, coat with cooking spray,
sprinkle with za'atar and season with salt and pepper.
Brush the
pita wedges with olive oil and
sprinkle spice mixture
on the chips.
At lunch time you can dip the
pita into the hummus or spread it
on the bread and
sprinkle it with the veggies, cheese and olives and eat it like a tiny slice of pizza.
Spread jam
on the other slice (or side of wrap /
pita) and
sprinkle with flax or chia seeds.
Spread nut butter
on one side of bread (or 1/2 wrap, 1 side
pita) and
sprinkle with chopped nuts.
For a quick lunch,
sprinkle dukka
on yogurt with olive oil and accompany with cucumbers and
pita chips for dipping.