Читать книгу Home Cooking - Rachel Allen - Страница 96

As well as serving with the lamb koftas, these could be used for dipping into and scooping up any of the dips on their own. They’re best served straight away, slightly warm, but they will keep for a day or two in an airtight container, reheated when you need them.

2 tsp cumin seeds, toasted (see tip on page 50) 4 pitta breads, cut into wedges 2–3 tbsp olive oil

½ tsp finely chopped deseeded red chilli (optional)

¼ tsp sea salt

1 Preheat the oven to 220°C (425°F), Gas mark 7.

2 Crush the toasted cumin seeds using a pestle and mortar or spice grinder. Alternatively, once the seeds are cool, put them into a plastic bag and crush with a rolling pin. Place the pitta wedges in a large bowl, pour over the olive oil, add the crushed cumin seeds, chilli (if using) and salt and toss together to coat evenly.

3 Spread out flat on a baking tray and bake in the oven for 4–5 minutes until pale golden. Keep an eye on them as they can burn easily!