INGREDIENTS

INSTRUCTIONS

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  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”