Israeli Yogurt Cheese With Pita And Olives Recipes

Steps:

• Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
• Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.

Steps:

• 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.

Steps:

• Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
• Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
• Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Steps:

• 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.