If you've never made your own za'atar blend before, here's a perfect excuse.
before. I'd eaten food seasoned with the herby, nutty-tasting blend plenty of times, but since my local grocers never stocked it, I'd never gotten around to getting a jar of my own.—Sussman's easy storytelling inspires you to get into the kitchen and cook, and her weeknight-ready recipes make it feel doable to cook with an unfamiliar ingredient even for a last-minute Monday dinner. The Pitaquiles—a riff on the classic Mexican dish—is one such dish.
Full disclosure: when I made the dish, I left the sauce a little chunky, which I preferred for the texture, but Sussman says she likes to "honor the original dish, which typically has a fairly smooth sauce" by blending the mix into a purée. However you go, what happens next is really what makes the dish special. A stack of crisped, za'atar-coated pita strips go straight into the sauce and simmer for several minutes, developing a texture known in the Test Kitchen as "crispy-gone-soggy." Some bits of pita stick out, retaining their crunch, while other bits become submerged and start soaking in that spicy tomato sauce.
And about that za'atar: of course you can go out and scoop up a store-bought version. Or if your local market doesn't carry it, you can
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