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Categories:
cheesecloth plain yogurt sesame seeds salt cayenne pepper ground cumin extra-virgin olive oil Triangles olives
Viewed: 114 - Published at: 6 years agoIngredients
- Cheesecloth
- 4 cups plain yogurt (do not use low-fat or nonfat)
- 1 teaspoon sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon dried summer savory
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- Toasted pita bread triangles
- Assorted olives
Method
- 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.
