Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Turmeric Pita & Garlic Yogurt Dip

Place garlic cloves, cherry tomatoes, and oil in a saucepan over low heat. Cook for about 60-90 minutes, until the garlic is soft, buttery, and creamy. Allow it to cool to room temperature before serving.

In a large bowl, combine flour, yeast, sugar, turmeric, and salt and mix well.

Add the water and knead lightly for approximately 5 minutes.

Add parsley and knead for another 5 minutes, until you get a smooth dough.

Place the dough in a clean large bowl, and cover it with plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles in size.

Divide the dough into balls, with each ball weighing approximately 60 g.

Then, using a floured rolling pin, roll the pieces into a circle.

Place the pitas on a baking pan lined with parchment paper and then cover them with a kitchen towel. Space out the pitas so they have room to grow.

Once the pitas are proofed, place them in the oven. Bake for 5 minutes, then carefully flip over the pitas and let them bake for another 5 minutes.

Once ready, cover them with a kitchen towel and let them cool.

In a bowl, mix garlic, Greek yogurt, lemon zest, and lemon juice. Add dill, parsley, olive oil, salt, and pepper, and mix well.

Place the yogurt dip on a plate, then place the garlic and tomato confit in the middle.

Drizzle over the garlic confit oil and finish with dill and sumac.

Yarin Shachagi

Turmeric Pita & Garlic Yogurt Dip

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