Spiced Yoghurt Dip with Pita and Peppers

Ingredients for Spiced Yoghurt Dip with Pita and Peppers

• 2 green cardamom pods

• 1/2 teaspoons caraway seeds

• 1/2 teaspoons black peppercorns

• 1 cup loosely packed fresh sprigs coriander

• 2 medium garlic cloves, chopped

• 1 (3-inch) fresh serrano chilli, including seeds, chopped

• 2 to 45ml water

• 45ml olive oil

• 350ml plain whole-milk Greek yoghurt

• 4 (6-inch) pita loaves with pockets

• 2 tablespoons unsalted butter, melted

• 1/4 colher de chá de sal

• 3 peppers (assorted colours), cut lengthwise into 1/2-inch-wide strips

• an electric coffee/spice grinder or a mortar and pestle

Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée coriander with spice mixture, garlic, chilli, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yoghurt and season with salt.

Put oven racks in upper and lower thirds of oven and preheat oven to 191°C.

Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and peppers.

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