Israeli yogurt \"cheese\" with pita and olives

1 servings

Ingredients

Quantity Ingredient
Cheesecloth
4 cups Plain yogurt; (do not use low-fat
; or nonfat)
1 teaspoon Sesame seeds
½ teaspoon Salt
¼ teaspoon Dried summer savory
⅛ teaspoon Cayenne pepper
⅛ teaspoon Ground cumin
2 tablespoons Extra-virgin olive oil
Toasted pita bread triangles
Assorted olives

Directions

Set strainer over large bowl. Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight (liquid will drain out and yogurt will thicken).

Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl.

Open cheesecloth at top. Using rubber spatula, transfer drained yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives.

Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges.

Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

Makes about 2 cups.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 859 Calories (kcal); 60g Total Fat; (62% calories from fat); 35g Protein; 47g Carbohydrate; 124mg Cholesterol; 1521mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11½ Fat; 3 Other Carbohydrates

Converted by MM_Buster v2.0n.

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