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 afterwards 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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