Spiced Yogurt Dip With Pita And Peppers
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Caraway Seeds1 tsp
Black Peppercorn2 medium
Garlic Cloves (chopped)3 tbsps
Water3 tbsps
Olive Oil2 tbsps
Unsalted Butter (melted)1 tsp
SaltDirections:
1
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks
2
Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool
3
Grind spice mixture to a powder in grinder
4
Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary)
5
Stir purée into yogurt and season with salt
6
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F
7
Split pitas to make 8 rounds
8
Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas
9
Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets
10
Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total
11
Transfer toasts to a rack to cool
12
3Serve dip with toasts and bell peppers
13
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks
14
Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool
15
Grind spice mixture to a powder in grinder
16
Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary)
17
Stir purée into yogurt and season with salt
18
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F
19
Split pitas to make 8 rounds
20
Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas
21
Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets
22
Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total
23
Transfer toasts to a rack to cool
24
3Serve dip with toasts and bell peppers