| 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.
A Message from our Provider:
“If you want to be a leader, you must serve.”