Around Shavuot, I incorporate more dairy dishes into my menus. For appetizers I pair cheeses, yogurt and labaneh with vegetables and serve them atop thin slices of bread to make small, open-faced sandwiches.

Even a rich dip, when spread lightly on good quality bread, can make a sandwich that is nutritious. Benny Saida, author of Food of the Balkans (in Hebrew), makes a spinach and yogurt dip from sheep’s milk yogurt mixed with garlic, salt, white pepper and cooled spinach that had been cooked with olive oil, and serves it with fresh bread. I use similar dips as spreads, allowing two or three slices of baguette per person.

Read More...
Please LIKE our Facebook page - it makes us stronger