Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 2 bay leaves
- 2teaspoons dried mint
- 2teaspoons dried oregano
- 2teaspoons dried thyme
- 500grams Greek-style yoghurt
- 1teaspoons black peppercorns
- 1teaspoons black pepper
- 1 1/2 cup olive oil
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
2.6grams
Fat
29.5grams
Carbs
2.3grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Combine yoghurt, salt and pepper in a bowl. Fold a large, clean Chux wipe in half so that it is double thickness. Place in a strainer. Spoon yoghurt mixture into the centre. Bring the corners together and tie firmly with kitchen string as close to the yoghurt as possible. Hang over a bowl in the refrigerator for 3 days.
Step 2 of 2
Pour half of the oil into a 3-cup capacity clean glass jar. Add bay leaf and peppercorns. Combine the dried herbs in a small, shallow bowl. Roll tablespoons of the firm yoghurt into small balls. Toss in the herbs to coat and place in jar with oil. Pour over remaining oil to cover. Seal the jar and refrigerate for at least 1 day. Serve at room temperature.
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