Za’atar Lemon Pepper Pita – Recipes of Resilience

It’s no secret that we’re still at war. There are still fifty-nine hostages-real people being held inhumanely in Gaza, people’s loved ones are still in reserves and active service and last night we had the distinct pleasure of being woken up at 4am to sirens, again. Around the world Jewish people continue to be a target of violent and bigoted attacks. Everything is hard, but these pita chips are still good. Don’t ask me how it works, it just does. Life in Israel is a paradox. It’s with this sentiment that I feel compelled to continue to share these recipes that my friends and family enjoy, with the hope that you will enjoy them too. xx

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
• 4 pitas
• 1 whole medium lemon
• Za’atar preferably with sesame seeds in the mix
• Sumac
• Coarse ground salt Himalayan recommended
• Coarse ground pepper
• Olive oil approx. 4-5 tablespoons

Instructions:
1. Prep the Pitas – Slice each pita down the middle to create two full round halves. Lay them rough side up on a baking tray.
2. Oil Generously – Drizzle olive oil over each pita half, ensuring they are fully covered. Press down slightly to check that they feel spongy and saturated—don’t be shy with the oil!
3. Season Well – Sprinkle each pita half with:
• Za’atar – A generous coating so it’s fully covered
• Coarse pepper – About 2-3 cracks per pita half
• Coarse salt – 1 crack per pita half
• Sumac – The same amount as the salt
4. Add Lemon – Squeeze fresh lemon juice over each piece, catching and discarding any seeds. The more lemon, the better—start with the juice of one whole lemon. If it’s not enough to cover the pitas add another half. It’s the juice mixed with the olive oil that allows the chips to become crisp, sweet and tangy.
5. Bake to Perfection – Bake at 180-200°C (350-400°F) for approximately 15 minutes, flipping the pitas at around the 10-12 minute mark when they are sufficiently golden to brown on the opposite side. keep an eye on them so that they don’t catch and burn.
• For same-day serving: Keep them lightly golden and more chewy in the middle.
• For next-day use: Let them get crispier and more browned.
6. Slice & Serve – Cut into rustic triangles or rip them into smaller pieces with your hands—they need not be perfect. Serve with your favorite hummus or labneh.

*Also makes a great crumb topping for a summer pasta or salad!

The Backstory

Growing up in Australia, I used to love packaged bagel chips and lemon pepper pita chips. Unable to buy them locally, I decided to evoke some nostalgia and recreate the flavors at home. Za’atar and sumac are staples in Israeli kitchens, so I decided to add them to the mix. The result? A delicious twist that quickly became a favorite at dinner parties and family lunches…and as I think about it this recipe—lemon-pepper and za’atar pita —it’s a fusion of cultures, reflecting our lives as Ashkenazi Jews in our indigenous Middle Eastern homeland. Its an evolutionary fusion recipe that tells the story of our roots and journey, blending heritage with the flavors of where we are today. It reflects our past while embracing the present, creating a taste of home in every bite.

On a lighter note, even my 9-year-old son, once a notoriously picky eater, is hooked on these! He told me that he prefers them over sweets—a parenting win if there ever was one!

These pita chips are proof that even in challenging times, simple and comforting flavors can bring people together. Enjoy and share with your loved ones!