Herbed Laban

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            FOOD FUNNY
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Amy in Kansas City says she altered the punch line in this joke to
make it food-related, and I'm glad she did.

A man is on his first parachute jump. He jumps out of the plane and
counts, "1, 2, 3," and pulls the main cord. Nothing happens. He pulls
on his emergency cord, but again nothing happens. Looking around
desperately the man notices another man flying UP into the air. He
hollers to him, "Do you know anything about parachutes?"

"No!" he replies. "Do you know anything about gas grills?"

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            TODAY'S RECIPE
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These tasty little morsels are often served at breakfast in the Middle
East, but they also make an excellent first course or part of a more
elaborate appetizer buffet.

Herbed Laban

2 cups (500 ml) yogurt
2 tsp (10 ml) salt
4 Tbs (60 ml) chopped fresh mint leaves, or 2 Tbs (30 ml) dried
2 Tbs (30 ml) paprika
Olive oil (optional)

Combine the yogurt and salt, stirring to mix thoroughly. Transfer to a
colander lined with three layers of cheesecloth or a coffee filter and
allow to drain at room temperature for 24 hours. Turn the yogurt onto
several layers of paper towels and refrigerate until firm and almost dry
to the touch, 6 to 12 hours. Combine the mint and paprika in a small
bowl. Form the yogurt into small, bite-size balls and roll in the mint
mixture. Serve immediately or refrigerate for up to 12 hours before
serving. Drizzle with olive oil before serving if desired. Serves 4 to 6.
Received on Tue Oct 11 05:59:45 2005