Yogurt cheese balls and other Mezze

saluki

The Hummus got me to thinking about some of my favorite appetizers -meze. This has to be one of my favorites. The secret to this is the double straining. I like to use greek-style yogurt for this. TJs and WF carries Total which is a good brand.

Yogurt Cheese Balls in Olive oil


Ingredients
For the yogurt cheese
1 1/2 quarts yogurt
2 teaspoons kosher salt



For the marinated cheese balls
2 cups Yogurt Cheese (above)
6 tablespoons extra-virgin olive oil
2 cloves

garlic, pressed
2 teaspoons chopped fresh dill
1 teaspoon Aleppo pepper
1 tablespoon chopped fresh chives
Armenian Cracker Bread or other crackers, for serving




Method


MAKE THE YOGURT CHEESE
1. Drain the yogurt by lining a colander with a double layer of cheesecloth, making sure to have a generous drape over the sides. Set the colander in a bowl that holds its bottom well above the bottom of the bowl. Place the yogurt in the colander and set aside at room temperature to drain until reduced to 4 cups, 2 to 4 hours, depending on the consistency of the yogurt to begin with. Use right away, or store in the refrigerator for up to 1 week.

2. Stir the salt into the drained yogurt in the colander. Cover and refrigerate to continue draining. Leave for 12 hours (overnight) to achieve a cream cheese texture. Leave for 24 hours to achieve a firmer, chevre-like texture. Be sure to pour off the whey accumulated in the bowl whenever it reaches up to the bottom of the colander.

MAKE THE MARINATED CHEESE BALLS

1. Divide the cheese into 13 portions and roll each into a walnut-size ball. Set the balls, without touching, on a plate lined with paper towels. Cover loosely with paper towels and refrigerate for 4 to 6 hours, until firm.

2. In a small bowl, mix together the olive oil, garlic, dill, and Aleppo pepper. Transfer the balls to a deep dish or a high-lipped platter, all in one layer. Pour the oil mixture over the balls, cover loosely with plastic wrap, and refrigerate for 2 hours, or up to 1 week.

3. To serve, sprinkle the chives over the top and accompany with cracker bread or other crackers.

from The Armenian Table
by Victoria Jenanyan Wise

(St. Martin's Press, 2004)

saluki

I was so excited, I ran across a recipe for a middle eastern bread called mna'ish bi-zatar. So good and so hard to get!
When I lived in Brooklyn I would go to Atlantic Avenue and buy it. If you are ever near there it is worth the trip
just to go into Sahadi's. I can get it in down town Philly
but I can't drive expressways anymore.

Anyway this is great flatbread to dip in Hummus,
Yogurt, Baba Ghanoush---add a few olives---a mixed salad What a spread--- Heaven!

Za'atar Flatbread/ King Arthur Flour
Za'atar, Lemon And Oil Topping
1/4 cup za'atar spice
1/2 teaspoon kosher salt
juice of two lemons, about 1/2 cup juice (I use only 1 lemon)
3/4 cup extra-virgin olive oil ( I use onlr1/3 cup oil)
Bread
1 tablespoon instant yeast
2 cups lukewarm water (l00°F to 110°F)
2 teaspoons granulated sugar
2 tablespoons extra-virgin olive oil
2 cups King Arthur Unbleached All-Purpose Flour
5 cups King Arthur Unbleached Special Bread Flour (I use 4 cups Bread flour)
1 3/4 teaspoons kosher salt
Topping: Stir together all the ingredients in a small bowl and set aside. Bread: Whisk together the yeast, water, and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed.
Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the fridge, several hours or overnight (or up to 3 days). Bring the dough to room temperature before shaping; it'll rise as it warms up.
Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some olive oil/za'atar mixture onto each piece of dough.
Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired, and remove from the grill. Yield: 8 large, irregular-shaped flatbreads

Za'tar is a most wonderful spice mixture.
If you can't get it you can make a facsimile by combining
1 TB dried thyme leaves
1 1/2 tea dried oregano
1 1/2 tea dried majorum
1 1/2 tea savory
1 TB Sumac
1/4 cup toasted sesame seeds ground
1 tea salt

If you want you can use just thyme for the herb but increase
it to 3 Tablespoons --keep the sumac and the same as
above.



mix all together and store in a jar(It will store for quite a while)

Sesame seeds are high in protein, vitamin E, calcium, and other minerals. They also contain a monounsaturated fat and sesamin, a lignan, which is a natural preservative, and antioxidant.


I put some yogurt in a mound on a plate taking the back of a spoon and making an indentation in the mound. I put some za'tar in the mound and drizzle with some really fruity green olive oil--a few olives and pita or Lavosh and your good to go.

I do the same thing with hummus bi tahini. --A few Jersey
Tomatoes on the side --Yum!
----------------
Susie