16 hrs 4 mins
8 hrs 4 mins
This tangy, fresh yogurt "cheese" -known as labaneh- vies for attention with hummus and tahini on the standard Israeli platter of mezze, or appetizers. Here it's seasoned with sesame seeds and spices, and drizzled with olive oil. Plan to start this the day before serving.
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- 1Set strainer over large bowl.
- 2Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl).
- 3Spoon yogurt into strainer.
- 4Gather cheesecloth together; fold over yogurt.
- 5Refrigerate at least 8 hours or overnight (liquid will drain out and yogurt will thicken).
- 6Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl.
- 7Open cheesecloth at top.
- 8Using rubber spatula, transfer drained yogurt to bowl.
- 9Drizzle olive oil over.
- 10Sprinkle with sesame seed mixture.
- 11Place bowl in center of platter; surround with pita bread triangles and olives.
- 12Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes.
- 14Peel tomatoes.
- 15Cut into wedges.
- 16Arrange peppers, tomatoes and eggs on platter.
- 17Sprinkle with tuna and capers.
- 18Mix oil and lemon juice in small bowl.
- 19Season to taste with salt and pepper.
- 20Drizzle dressing over salad.
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Nutritional Facts for Yogurt Cheese with Pita and Olives
Serving Size: 1 (1040 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 428.0
- Calories from Fat 271
- Total Fat 30.2 g
- Saturated Fat 12.2 g
- Cholesterol 63.7 mg
- Sodium 807.5 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 0.3 g
- Sugars 22.8 g
- Protein 17.3 g