Ingredients
600ml (1 pint) plain low-fat yogurt
Salt
Freshly ground black pepper
2 Teaspoons olive oil
1 Teaspoon sesame seeds
1 Teaspoon dried thyme
Preparation Method
Line a colander or strainer with muslin and stand it over a bowl. Tip the yogurt into the muslin and tie it up with string, to form a bag. Lift it out of the colander. Tie the strings to a tap over a sink and leave to drain overnight.
The next day, tip the drained curds into a bowl and beat until smooth, adding a little salt and pepper to taste and the olive oil. Form the yogurt cheese into a flat round shape. Dry-fry the sesame seeds for about 1 minute until they are lightly browned,(humpunjabi.com)
Shaking the pan frequently. Pound the dried thyme and sesame seeds together in a mortar, then tip them on to a piece of greaseproof paper. Lay the cheese on the paper, turning it over so that it is coated all over with the pounded herbs. Chill before serving.
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