Zaatar and Labneh Dip with Zaatar Chips
Ingredients
Zaatar Chips
- 6 small pita bread rounds, cut into triangles
- 4 tbsp olive oil
- 4 tbsp zaatar mix
Dip
- 1 cup labneh
- 2 tbsp zaatar mix
- 2 tbsp pomegranate jewels
- olive oil, for drizzling
Instructions
- Preheat the oven to 200°C. Coat the pita triangles with olive oil and generously sprinkle with the zaatar mix. Place on a baking sheet and toast in the oven for about 2–3 minutes or until crispy.
- In a small bowl, combine the labneh and zaatar, and mix well. Place the mixture in a shallow serving bowl, garnish with the pomegranate jewels, and drizzle some olive oil on top. Serve with the zaatar chips.