Homemade Za'atar Pita Chips and Quick Labneh Dip

If you follow me on Instagram (and if you're not, why aren't you??) then you know that my tag line says "currently sprinkling za'atar on everything."  I'm obsessed with it and with labneh (strained Greek yogurt cheese) too.

A while back I shared my recipe for Labneh Cheesecake and used a recipe from my friend Susan of The Girl in the Little Red Kitchen.  Her version takes 72 hours to strain and results in a firm cheese that was perfect for the cheesecake.  But I don't need it to be that firm just to use as a dip.  Also I'm very impatient. So I've devised a speed set method for almost instant labneh gratification.

Now, let's discuss that za'atar.  It's a Middle Eastern spice that has slightly different blends based on region. But, in general, it's a mixture of sumac, thyme, marjoram, oregano, roasted sesame seeds and salt. And it's completely addictive.

Raw or cooked, in soups, on roasted veggies, on breads, in salad dressings - you will be sprinkling it on everything, too.  You may not find it at your local supermarket but a spice market will carry it as well as most online spice vendors. And it's worth finding.

As it happens, a couple of weeks ago the folks at Toufayan Bakeries sent me some of their pita breads to try. They're actually one of my favorite brands and, when I see pita bread, I either want falafel or pita chips. Since I had the yogurt straining and the za'atar ready for sprinkling, I went ahead and made za'atar pita chips to go with my labneh dip. I guess this is technically a snack but it made a fine dinner as far as I was concerned. Enjoy!

by Hungry Couple

Prep Time: 15 Minutes

Cook Time: 2 1/2 Hours (for yogurt to strain)

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Ingredients (Makes 6 servings)

• Pita Chips:
• 6 White or whole wheat pitas (I used Toufayan)
• 1/4 Cup olive oil
• 1 Tablespoon za'atar seasoning
• Sea salt for topping
• 
  
• Labneh:
• 4 Cups Greek yogurt *
• 1/2 Teaspoon salt
• 1 Tablespoon olive oil
• 1 Teaspoon za'atar seasoning

Instructions

* Note that I've made this with full fat, low fat and fat free Greek yogurt and the recipe works well for all.

Combine the yogurt and salt. Scoop the mixture into cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl. Drizzle with the olive oil and sprinkle on the za'atar.

Make the chips by slicing each pita into 8 triangles. Combine the olive oil and za'atar in a small bowl and brush both sides of each pita triangle lightly. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt. Bake in a pre-heated 400 degree oven for 15 - 20 minutes or until the pita chips are a light golden brown. Serve with the labneh dip. Makes approximately 6 servings.

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