| 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 |
sm |
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
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Converted by MM_Buster v2.0l.
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