Active Time

　　30 min

　　Total Time

　　45 min

　　A green relish, inspired by the Yemeni cilantro sauce zhoug, is swirled into luscious, tangy Greek yogurt, so that each swipe with a strip of crunchy toasted pita or crisp bell pepper gathers a different combination of fresh, hot, and cooling flavors.

　　

Ingredients

Makes 8 servings

　　2 green cardamom pods

　　1/2 teaspoon caraway seeds

　　1/2 teaspoon black peppercorns

　　1 cup loosely packed fresh sprigs cilantro

　　2 medium garlic cloves, chopped

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

　　2 to 3 tablespoons water

　　3 tablespoons olive oil

　　1 1/2 cups plain whole-milk Greek yogurt

　　4 (6-inch) pita loaves with pockets

　　2 tablespoons unsalted butter, melted

　　1/4 teaspoon salt

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

　　

Special Equipment

an electric coffee/spice grinder or a mortar and pestle

　　

Step 1

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 cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.

　　

Step 2

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

　　

Step 3

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 bell peppers.

　　Cooks' notes:

　　·If you can't find Greek yogurt, drain 3 cups regular plain whole-milk yogurt in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.

　　·Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

　　·Toasts can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.