Recipe - Israeli Lamb Stew With Dill And Olives

Cheesecloth
4 cup Plain yogurt; (do not use
lowfat
; or nonfat)
1 teaspoon Sesame seeds
One half teaspoon Salt
One fourth teaspoon Dried summer savory
1/8 teaspoon Cayenne pepper
1/8 teaspoon Ground cumin
2 tablespoon Extravirgin olive oil
Toasted pita bread triangles
Assorted olives

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.

Makes about 2 cups.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 859 Calories (kcal); 60g Total Fat; (62% calories from fat);
35g Protein; 47g Carbohydrate; 124mg Cholesterol; 1521mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 One half Fat;
3 Other Carbohydrates

Converted by MM_Buster v2.0n.