Israeli Yogurt Cheese With Pita And Olives Food

ISRAELI YOGURT "CHEESE" WITH PITA AND OLIVES

Israeli Yogurt

Categories Dairy Herb Appetizer No-Cook Vegetarian Yogurt Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

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

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.

ISRAELI SHAKSHUKA SKILLET POACHED EGGS WITH SALSA

Israeli Shakshuka Skillet Poached Eggs With Salsa image

Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey.

Provided by KateL

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons olive oil
1 1/2 cups onions, chopped (1 medium onion)
1 1/2 cups red bell peppers, diced (1 pepper)
3 tablespoons jalapeno chile, chopped (1 chile)
2 teaspoons garlic, minced (2 cloves)
4 1/2 cups roma tomatoes, diced (8 tomatoes)
1/2 teaspoon ground cumin
salt and pepper, to taste (optional)
1 tablespoon tomato paste
4 large eggs
3 tablespoons parsley, chopped (optional)

Steps:

SAUCE:.
Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
Add jalapeno and garlic, and saute 1 minute more.
Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6-8 minutes, or until mixture thickens.
Stir in tomato paste, and cook 1 minute more.
EGGS IN SALSA:.
Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
Cover and cook 8-10 minutes, or until egg whites are set.
Sprinkle with parsley, if using. Serve immediately.

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