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Ingredients

• 4 pita bread rounds
• 1 teaspoon paprika (one-third palmful)
• 1 teaspoon dried thyme (one-third palmful)
• 1/2 teaspoon dried oregano (eyeball it in your palm)
• ;Pinch of cinnamon
• 4 vine-ripe tomatoes—halved, seeded and thinly sliced
• 1/2 seedless cucumber, halved lengthwise and thinly sliced
• 1 small red onion, thinly sliced
• 4 celery ribs from the heart, thinly sliced at an angle
• 1 red or green bell pepper— seeded, quartered lengthwise and thinly sliced
• 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls)
• Salt and freshly ground pepper
• 1 cup Greek-style plain yogurt (available in the dairy case)
• 2 teaspoons ground cumin (two-thirds palmful)
• 1 garlic clove, smashed and peeled
• Juice of 1 lemon
• 1/2-1 teaspoon Tabasco sauce
• 1/4 cup extra virgin olive oil (EVOO), eyeball it
• 3/4 pound feta, crumbled
• 8 jarred pepperoncini (hot peppers)
• 1 cup pitted Calamata olives
• 8 jarred or store-bought stuffed grape leaves, drained;;;

Description

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