• Ingredients: 22
  • Serves: 2

Israeli yogurt "cheese" with pita and olives with sesame seeds, salt, dried summer savory, cayenne pepper, ground cumin, extra-virgin olive oil, toasted pita bread triangles, assorted olives.


minted yogurt dip:

  • *available at Asian markets and some specialty foods shops and supermarkets

For filling:

For coating

  • *Available by mail order from Kalustyan’s .

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 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).
  2. Step 2 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).
  3. Step 3 Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth at top.

    For this step you will need

  4. Step 4 Using rubber spatula, transfer drained yogurt to bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture.

    For this step you will need

  5. Step 5 Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes.
  6. Step 6 Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers.
  7. Step 7 Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

    For this step you will need

Nutrition information

Calories 513 Carbohydrates 41 g (14%)
Fat 31 g (48%) Protein 20 g (41%)
Saturated Fat 12 g (62%) Sodium 978 mg (41%)
Polyunsaturated Fat 3 g Fiber 3 g (11%)
Monounsaturated Fat 15 g Cholesterol 64 mg (21%)