| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gourmet/bon, January 199 | 1 | Servings | |
INGREDIENTS
| A, 1-pound container | ||
| plain yogurt | ||
| 1/2 | c | Finely chopped seeded |
| cucumber | ||
| 1/2 | c | Finely chopped radish |
| 1/3 | c | Finely chopped fresh |
| coriander | ||
| 12 | Inner leaves of Bibb lettuce | |
| or romaine rinsed and | ||
| spun | ||
| dry |
INSTRUCTIONS
In a large sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt cheese to a bowl, discarding the liquid, and stir in the cucumber, the radish, the coriander, and salt to taste. Spoon about 1 tablespoon of the cheese mixture onto each lettuce leaf. (Do not combine the cheese and the vegetables more than 1 hour in advance or the mixture will become watery.) Serves 6. Gourmet January 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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