Ingredients
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4
-
3
-
3
-
-
1
-
1 1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Shanglesh, This Sephardic recipe looks fabulous so I am submitting it for the Zaar World Tour , I strained Recipe #464472 to make a thicker yogurt like cheese The kefir has so much more good for your body goodies! I must say I didn`t measure anything used Recipe #65710 This is so creamy, rich, vibrant and Taste bud awakening delish appetizer Thanks Beth!
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Steps
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1
Done
|
Drain the Yogurt Overnight in a Triple Layer of Cheesecloth. (i Line a Large Strainer and Hook the Strainer Across the Sink.). |
|
2
Done
|
Every Few Hours, Kind of "roll" the Yogurt Around in the Cheese Cloth. |
|
3
Done
|
When the Yogurt Is Firm and the Consistency of a Soft Cream Cheese, Mix in the Chopped Red Peppers, Garlic, and Season to Taste With Salt and Pepper. |
|
4
Done
|
Take a Tablespoon and Roll the Cheese Mixture Into Balls. |
|
5
Done
|
Place Za'atar in a Tray and Roll the Balls Gently to Coat Them. |
|
6
Done
|
Place Balls Gently Into a Bowl and Cover With Olive Oil. Let "marinate" Overnight. as Long as the Cheese Balls Are Covered Completely, There's No Need For Refrigeration. |
|
7
Done
|
to Serve, Lift Cheese Balls Gently from the Now-Herbal Oil (great For Other Uses!) and Plate. Serve With Pita Petals (the Pitas Split, Cut in Wedges, and Then Toasted). |
