Baked pita chips with za’atar, Lebanese coleslaw
This stress-free baked pita chips with za’atar recipe appears on The Salt and Sweet Kitchen food blog. The Salt and Sweet Kitchen is an exceptional online resource for the best Lebanese recipes, healthy recipes, vegetarian recipes, vegan recipes, quick meals and dessert ideas. This recipe offers an easy way to use up leftover pita bread. These flavorful chips make a great mezze, snack or appetizer, and are perfect for all your dipping needs. If you only have about 15 minutes, you can make this recipe with just 3 ingredients.
2 pieces of large pita bread (white or whole wheat): Keep the pita bread with the pocket in the middle instead of separating the pita pocket, which makes delicious crispy fries.
2 tbsp olive oil: this helps make the pita chips nice and crispy and makes the seasoning stick
3 tablespoons of za’atar
Note: Za’atar (or Zaatar), both the herb and the condiment, is popular in Algeria, Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia and Turkey. Za’atar is a common Middle Eastern spice blend made with ground dried oregano, marjoram, thyme, sumac, cilantro, salt, and toasted sesame seeds. There is evidence that a za’atar plant was known and used in ancient Egypt, although its ancient name has yet to be determined with certainty. The herbal plant is called in English biblical hyssop or Syrian oregano, but the mixture is simply called za’atar. Remains of Thymbra spicata, a species used in modern za’atar preparations, have been found in Tutankhamun’s tomb, and according to Dioscorides this particular species was known to the ancient Egyptians as saem (in this recipe, the blogger used Za’atar Route Spice Blend.)