Skordalia with toasted pita bread
3 pita breads, each cut
into 8 wedges
1 Tbsp. olive oil
1 tsp. Mediterranean
spices
2 medium russet potatoes,
peeled, cut into cubes
1/4C extra-virgin olive
oil
3 garlic cloves, peeled
and finely chopped
1 Tbsp. fresh lemon juice
1 Tbsp. Italian parsley
leaves, coarsely chopped
3 Tbsp. Za’atar (for sprinkling)
olive oil for drizzling
Preheat the oven to
400F. Spread the pita wedges on a cookie
sheet, drizzle with olive oil and sprinkle with spices. Bake 3 – 4 minutes on each side or until
crisp. Set aside.
Place potatoes in a large
pan, add cold water to cover by one inch.
Bring to a boil, reduce heat to medium and simmer until potatoes are
tender. Drain and press through a ricer along
with the garlic into a large bowl. Add
olive oil, lemon juice and Italian parsley to hot potatoes and stir with a fork
until smooth. Season with salt and
pepper. Place in a bowl, drizzle with
olive oil and sprinkle with Za’atar.
Serve warm with pita wedges.
MAKES: 8 servings
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