4 cups non-fat plain Greek yogurt
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon of French oregano
1 tablespoon olive oil
1/4 cup toasted sesame seeds
2 tablespoons black sesame seeds
-Place the yogurt in a bowl, add 1/2 cup water, and the salt. Mix well.
-Line a colander with three layers of cheese cloth. Place the colander in a sink or over tray. Spoon the yogurt mixture into the lined colander and gently fold the cloth over the yogurt. Squeeze gently. Place the colander with the tray in the refrigerator for 24 hours.
-Remove the yogurt from the refrigerator. Spoon the drained yogurt into a bowl. Add the cayenne pepper and the oregano and mix well.
-Line a tray with kitchen towel. Spoon 1 heaping tablespoon into the towel. Repeat until you spooned all the drained yogurt. Place them about 1 inch a part. Cover with another towel and let them rest, to drain more, for 2 hours.
-Mix the both sesame seeds in small bowl. Moist your palms with olive oil, hold each heap of yogurt into your palms and roll into ball. Dip the ball into the sesame bowl and roll until well coated. Repeat until all covered.
-With your first two fingers of both hands, form a cubes. Place on shallow serving tray, insert toothpick into each cubes. Refrigerate for 1 hour before serving.