Yogurt Cheese With Olives Capers And Pistachios Food

LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES

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.

YOGURT CHEESE

Steps:

• Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

YOGURT CHEESE

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.

OLIVE-CAPER SPREAD

Steps:

• In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
• Cover and refrigerate to allow flavors to blend for several hours.
• Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
• Refrigerate until serving(can be prepared 4 days ahead).
• Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!

YOGURT CHEESE WITH PITA AND 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 YOGURT "CHEESE" WITH PITA AND 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.

GARLIC-HERB YOGURT CHEESE

Steps:

• Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
• Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.

PASTA WITH CAPERS,OLIVES AND PINE NUTS

Steps:

• Combine butter and oil in saute pan over medium heat.
• Add garlic and pine nuts reduce heat to low, cook until nuts turns golden.
• Add olives, capers and herbs until heated.
• Cook pasta and drain.
• Add pasta to olive mixture until well incorporated.
• Salt and pepper to taste.
• Garnish with parmesan cheese.