Yogurt cheese with herbs preserved in spicy oil from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 66) by Aglaia Kremezi

  • dill
  • dried oregano
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute a combination of dill, oregano, thume, parsley, and/or rosemary for dill; other dried chiles for dried peperoncini peppers; and thyme sprigs for dried oregano. Dry cheese for twenty-four hours.

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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

    Can substitute a combination of dill, oregano, thume, parsley, and/or rosemary for dill; other dried chiles for dried peperoncini peppers; and thyme sprigs for dried oregano. Dry cheese for twenty-four hours.

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