Happy Fall! Happy New Year! Shana Tova! Eat something sweet to ensure a sweet year! Eat something Fall to lessen the need to wear shorturoys (corduroy shorts)… Trey Kerby. Not naming names. In my opinion, it’s the best season. Apples, squash, beets, brussels, carrots, grapes, figs, mushrooms, potatoes, radishes, earth tones, jackets, boots, hats, sweaters (not the itchy kind), Hocus Pocus, American Horror Story, Homeland, and Sleepy Hollow. These are a few of my favorite things. Que Sound of Music. And since moving to Atlanta, Fall weather allows me to pull off my circa 2009 Miley Cyrus boots and jean shorts look. I know, it makes my thighs look massive. But I like it. So shut up. HAPPY FALL!!!!!! Enjooooy it!
For the Pita Croutons:
1. Pre-heat oven to 400˚F. Line a sheet pan with tin foil.
2. Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.
3. Toss the pita in a bowl with the olive oil, za’atar, and salt.
4. Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.
For Plating:
Warm the soup gently over the a medium-low flame. Ladle out the soup into each bowl. Dollop the sour cream in 2-3 spots in each soup bowl. Don’t over do the sour cream. It’s just a touch. Using a skewer or a butter knife, swirl the sour cream into the soup. Top with a few pita croutons and pomegranate seeds. Enjoy right away!