Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Whole Milk Yogurt |
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 |
\N \N | Toasted Pita Bread |
\N \N | Triangles |
\N \N | Assorted Olives |
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). Hint: If you don't have cheesecloth on hand, use large coffee filter liners, e.g. Mr. Coffee filters. Spoon yogurt into strainer. If you are using cheesecloth, gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight. Liquid will drain out and yogurt will thicken. Since I use coffee filters most of the time, I jus t invert a large plate on top of the strainer and refrigerate. Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth up (or remove plate). Using a rubber spatual, transfer drained yogurt to a bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives.
Recipe By : Bon Appetit May 1995, pg. 157/RobieLynn From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est File