1 small Lebanese cucumber,
halved lengthways, seeds
removed and diced
50 ml white wine vinegar
1 dried ancho chilli
(about 5gm; see note)
150 gm labne (see note)
11⁄2 tbsp extra-virgin olive oil
Dill sprigs, to serve
PITA DOUGH
3 tsp (9gm) dried yeast
1 tbsp extra-virgin olive oil
450 gm (3 cups) plain flour, plus
extra for dusting
Dried Greek oregano
(see note in Greek salad,
p89), to serve1 Combine cucumber and
vinegar in a bowl and refrigerate
to soften and pickle (overnight,
or up to 4 days).
2 For pita dough, combine
yeast with 250ml warm waterTzatziki with fresh pita
SERVES 4 // PREP TIME 20 MINS // COOK 25 MINS (PLUS PICKLING, PROVING, COOLING)“Our friend Kristen Allen, in Sydney, makes the most incredible labne, which we use
at The Apollo and Greca,” says Barthelmess. “It pairs beautifully with the cucumber,
roasted chilli and pita.” Start this recipe a day ahead to pickle the cucumber.in a bowl, then add oil. Combine
flour and a pinch of salt in an
electric mixer fitted with the
dough hook, add yeast mixture
and knead, scraping down
sides occasionally, until a wet,
sticky dough forms (5 minutes).
Cover with plastic wrap and
leave in a warm spot until
doubled in size (1 hour). Roll
dough into golf ball-sized balls
then, working with one at a
time, roll out on a clean surface,
dusting with flour to prevent
sticking, into long oval shapes
about 5mm thick. Cover with
a damp cloth and leave until
doubled in size (30-40 minutes).
3 Meanwhile, preheat oven to
120°C. Roast chilli on an oven
tray until crisp (10-12 minutes).
Cool, then break into flakes.
4 Heat a large frying pan or
char-grill pan over mediumheat. Cook pita in batches,
turning when it begins to puff
up, until golden and lightly
charred (2-3 minutes each side).
5 Spoon labne onto a serving
plate and create a well in the
centre with the back of a
spoon. Fill well with pickled
cucumber, sprinkle with flaked
chilli and drizzle with oil. Top
with dill, season with salt to
taste and serve with pita
scattered with oregano.
NoteAncho chilli is available
from select delicatessens and
from fireworksfoods.com.au.
Labne is available from select
supermarkets, cheese shops
and delicatessens. To make
your own, drain yoghurt
in muslin over a bowl in the
refrigerator overnight.
Drink suggestion Plomari
ouzo.➤TzatzikiPlatter from
Claypool. Bowl from
Chef vs Clay. Plates
(used throughout)
from Little White Dish.
All other props stylist’s
own. Stockists p152.