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KIWI magazine

labneh and pita chips

Active time: 15 minutes

Total time: 24 hours

Ingredients

  • 4 cups whole-milk yogurt
  • 3⁄4 teaspoon kosher salt or sea salt, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1⁄2 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 2 whole wheat pitas, sliced into wedges
  • 1 teaspoon fnely chopped fresh oregano

Directions

  1. In a medium-size bowl, combine yogurt and 1⁄2 teaspoon salt.
  2. Line a colander or large sieve with cheesecloth or a thin dishtowel; set over a deep bowl. Put yogurt in the colander and fold the cheesecloth edges over the yogurt to cover. Leave at room temperature 12 to 24 hours.
  3. Preheat oven to 350°F. Combine 1 Tablespoon olive oil, paprika, garlic powder, 1⁄4 teaspoon salt, and freshly ground black pepper in a large bowl. Add pita and toss well to coat. Spread in one layer on a baking sheet and bake for 10 to 15 minutes, tossing once, until pita is brown and crisp.
  4. Meanwhile, gently press on the strained yogurt with a wooden spoon to squeeze out remaining liquid. Set aside or discard the liquid. Spoon strained yogurt onto a plate. Drizzle with remaining tablespoon olive oil, oregano, and salt and pepper to taste. Serve with toasted pita chips.
Serves 4

Per serving: calories 149, fat 8 g, protein 3 g, carbohydrates 18 g, dietary fiber 3 g, sugar 0 g

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