MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Vegetables With Labneh And Zhug
Categories: Middle-Eastern
Yield: 4 Servings

2 Red peppers
1 lg Aubergine
8 Plum tomatoes
1 Red onion
6 tb Olive oil (90 ml)
Salt and pepper

MMMMM-----------------------FOR THE LABNEH----------------------------
14 oz Greek yoghurt (400 g)
2 cl Garlic; crushed
Salt and pepper

MMMMM------------------------FOR THE ZHUG-----------------------------
3 md Green chillies
2 Red bird's eye chillies
8 Cardamom pods; seeds only
1 1/2 ts Caraway seeds
3 cl Garlic
100 ml Extra virgin olive oil
1 ds Fresh lime juice; or to
-taste

Zhug is a chilli and cardamom sauce from Yemen, now very popular in
Israel as well. You can use it as a dip, a sauce, or mixed with more
olive oil and lime, as a marinade for chicken and lamb.

You have to start the labneh the day before. Just line a sieve with a
bit of cheesecloth and set it over a small bowl. Put the yoghurt into
the cheesecloth and refrigerate the whole thing. The yoghurt will
lose a bit of excess moisture over the next 24 hours, leaving you
with a firmer mixture, a bit like cream cheese. Help it by giving it
a bit of a squeee once or twice.

Tumble the drained yoghurt into a bowl. Add the garlic, a little salt
and pepper and mash it all together. Cover and put the labneh in the
fridge until you need it.

Halve and de-seed the peppers and cut each half lengthways into 4
broad strips. Cut the aubergine into rounds, quarter the largest
slices and halve the rest. Halve the tomatoes and the onion and cut
the onion into half-moon-shaped slices.

Put all the vegetables into a roasting tin with the olive oil and
seasoning. Gently turn the vegetables over to coat them in the oil,
then roast them in an oven preheated to 190°C/375°F for 40 minutes.

To make the zhug, halve and de-seed the chillies--be careful not to
rub your eyes with your hands affterwards as the bird's eye in
particular are very strong--and put them into a food processor with
the spices, garlic and coriander. Add the olive oil with the motor
running. Taste and add a really good squeeze of lime--I generally end
up using half a lime, but see what you like. Add some salt to taste
as well.

Break the labneh up into smallish chunks and dot it among the
vegetables. Spoon some of the zhug over the top and put the rest into
a bowl so that people can help themselves. Serve with warm Arab bread
or ciabatta.

Recipe by Crazy Water, Pickled Lemons by Diana Henry, 2002

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