FOOD + ENTERTAINING
1 bunch cilantro Salt
Pick the leaves of the herbs off of their stems and finely chop leaves .
Add the yogurt into a bowl , along with the herbs , a big pinch of salt , and the juice and zest of the lemon . Mix everything to combine .
TEXAS DUKKAH
½ cup pecans
1
⁄ 3 cup pumpkin seeds 2 tablespoons sesame seeds 1 tablespoon ancho chile powder 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground black pepper Salt
Briefly toast the pecans and pumpkin seeds in a skillet over medium high heat until toasty and fragrant . Add to a food processor and pulse until they have a coarse texture .
SKILLET FLATBREADS 1 cup whole wheat flour 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup plain yogurt ( not Greek ) 1 tablespoon honey
In a large bowl , mix together all of the dry ingredients . Add in the yogurt and honey , and gently combine the mixture with your hands until it ' s well incorporated . Keep kneading it until you have a smooth , well-incorporated dough .
On a clean floured surface , split the dough into 6 pieces . Using a rolling pin , roll each piece out into a large , flat circle or oval .
Heat a large cast iron skillet over high heat . Cook the flatbreads , one at a time , in a dry skillet . They ’ ll take on some color and start to bubble up . Cook for 2 – 3 minutes on each side .
Add the nuts and seeds to a bowl , along with the rest of the ingredients and a big pinch of salt . Stir to combine .
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