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August 28, 2019 1 min read


Labneh/Yogurt Dip:  

  • ⅓ cup olive oil
  • 4 scallions, white and light green parts, thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons finely chopped fresh cilantro 
  • 1 teaspoon Inspiced Zenful Za’atar
  • 2 cups labneh, full-fat Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice

Pita Chips:


    1. Preheat the oven to 375 degrees F.
    2. Cut each pita bread into 8 wedges.  
    3. In a small bowl, mix the Zenful Za'atar spice and olive oil.
    4. Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zenful Za'atar and olive oil mixture. Bake for 6-8 mins until crispy and slightly browned.
    5. Heat the olive oil, scallions, red pepper flakes, and cilantro in a small pot over medium-low heat. Cook, stirring occasionally until the mixture begins to sizzle. 
    6. Remove from the heat and then add Zenful Za’atar.
    7. Combine the labneh and lemon juice in a medium bowl. Cover and refrigerate for 30 minutes. 
    8. Spoon into a bowl and swirl in the oil mixture.
    9. Serve with pita chips, crudité, kebabs, falafel, bread, or grilled lamb.

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