Thyme & za'atar & roasted tomatoes with strained yogurt balls from Simply: Easy Everyday Dishes from the Bestselling Author of Persiana (page 11) by Sabrina Ghayour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to strain overnight.

  • veronicafrance on November 14, 2021

    I loved the concept of this salad; it looks and tastes beautiful. I took note of the previous comments about salt and used just one tsp salt for the yogurt balls. The yogurt still tasted very salty when checked mid-drain, but some of the salt comes out in the whey and they were just right in the end. It took a long time to drain enough to form balls; a good 24 hours, and we ended up weighting it down for the last few hours. Saved the whey for breadmaking. First recipe from this book and will make again!

  • AllieTaylor on October 12, 2021

    To Mabel1 I think you must be right as 2T of salt for 500g of yoghurt sounds like way too much. I’ll try with 2t and make a note…

  • Mabel1 on September 12, 2020

    This recipe calls for two tablespoons of salt to be mixed with the yoghurt before straining. This made the yoghurt balls way too salty and the whole thing inedible. I'm wondering if it was an error and should have been two teaspoons.

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