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Homemade Yogurt Cheese with Fresh Herbs

and Artichoke Salad

Homemade Yogurt Cheese with Fresh Herbs - Homemade Yogurt Cheese with Fresh Herbs - A very special treat, Lebanese style
304 kcal
Homemade Yogurt Cheese with Fresh Herbs - A very special treat, Lebanese style

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Difficulty:easy
Preparation:30 min
Ready in:1530 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
304
15%
Protein
13 g
26%
Fat
19 g
24%
Added Sugar
0 g
0%
Carbohydrates
18 g
7%
Roughage
13 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 sprigsParsley
2 sprigsBasil
1 sprigMint
1 poundYogurt (low-fat)
½ teaspoonsSea salt
15 ouncesArtichoke bottoms (canned)
12Cherry tomatoes
1 ounceBlack olives (pitted)
1red Onion
2 tablespoonsOlive oil
2 tablespoonsOrange juice
Salt
Pepper
1 sprigOregano

Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Fine-mesh sieve, 1 Kitchen towel

Directions

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1 Rinse parsley, basil and mint, shake dry, pluck leaves and chop finely. In a small bowl, mix herbs with yogurt and the sea salt.
2 Line a fine-mesh sieve with a clean kitchen towel or cheesecloth. Place sieve over a bowl, pour yogurt mixture into sieve and fold edges of towel over the top. Cover with a heavy plate. Let drain in the refrigerator for at least 24 hours (or up to 36-48 hours).
3 When yogurt cheese is ready, drain artichokes and cut into quarters. Rinse tomatoes, drain and halve. 
4 Coarsely chop olives. Peel red onion and finely chop. In a bowl, combine artichokes, tomatoes, olives and red onion.
5 Add olive oil and orange juice to onion mixture, season with salt and pepper and toss to combine. Refrigerate for at least 1 hour to allow flavors to develop. Rinse oregano and shake dry.
6 Remove cheese from the lined sieve. With moistened hands, form the yogurt cheese into small balls. Season with pepper, garnish with oregano and serve salad on the side.
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