Egyptian Old Cheese (Mish)

Egyptian old cheese, also known as mish, is a treasured delicacy in Egyptian cuisine. Revered for its intense, salty, and tangy flavors, mish has been enjoyed in Egyptian households for centuries. Traditionally made from aged cheese, this dish embodies a rich history and cultural significance, often associated with family gatherings and festive celebrations.

Mish stands out for its unique fermentation process, which enhances its strong flavors and preserves it for extended periods. The traditional preparation might take months, but this recipe offers an easy and quick version to enjoy the benefits of mish without the long wait. Perfect for those who crave the taste of old, aged cheese, this dish pairs well with bread, pickles, and fresh vegetables.

Ingredients

1 kg aged barrel cheese (Baramily or available substitute)
2 containers of yogurt
1 cup raw tahini
2 red hot peppers or 2 tablespoons harissa
Optional: grated Romano or cheddar cheese for extra flavor

Preparation

Chop the aged barrel cheese into small cubes.
In a blender, combine yogurt, raw tahini, and chopped red hot peppers or harissa.
Add the cheese cubes to the blender mixture.
Blend briefly to create a coarse mixture ensuring the cheese remains slightly chunky.
Transfer the mixture to a large dish and mix thoroughly with a spoon or potato masher.
Ensure the chili paste or chopped peppers are evenly distributed for a consistent flavor.
Serve immediately or store in the refrigerator for later use.

Did you know?

Mish has deep roots in Egyptian culinary traditions and is notably popular in the Damietta region. Historically, it has been made by fermenting cheese in jars for months, allowing the unique flavors to develop. This method was a practical way to store cheese and ensure its availability throughout the year.

The benefits of mish go beyond its remarkable taste. Fermenting cheese enhances its digestibility and introduces beneficial probiotics, which can be good for gut health. Additionally, due to its high protein content, mish is a nourishing component in Egyptian diets.

Traditionally, mish is enjoyed with fresh vegetables, pickles, or simply spread on bread. Some creative variations incorporate it into salads, pairing it with ingredients like tomatoes and olive oil to create a flavorful and nutritious dish. Whether you prepare an authentic aged version or this easy, quick recipe, mish is sure to bring a taste of rich Egyptian heritage to your table.

In modern Egypt, mish can also be found pre-made in stores, providing convenience without compromising on traditional flavor. However, many families still prefer homemade mish, valuing the personalized touch and the unique flavor profiles that result from their cherished recipes. So, why not try making mish at home? It’s a delightful way to connect with the old culinary traditions of Egypt and savor an authentic taste experience.

Chermoula Sauce

Chermoula, often associated with North African cuisine, is a traditional marinade and sauce especially popular in Moroccan and Egyptian kitchens. This aromatic blend of herbs and spices is incredibly versatile, enhancing the flavors of various dishes. From seafood and meats to vegetables, this simple yet flavorful sauce has carved out a special place in many culinary traditions.

This Chermoula Sauce recipe showcases a vibrant mix of fresh ingredients, creating a spice mix that is both fragrant and visually appealing. Whether used as a marinade or a dipping sauce, its delightful tartness from lemon juice, combined with the robust flavors of garlic and cumin, will surely elevate your meals.

Ingredients

1 cup parsley, washed and roughly chopped
1 cup coriander, washed and roughly chopped
1 long green chili, seeds left in or removed as desired
5 garlic cloves
½ cup olive oil
⅓ cup lemon juice
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin

Preparation

In a food processor, add the green chili, coarsely chopped.
Add the garlic cloves whole.
Add the roughly chopped parsley and coriander.
Pour in the lemon juice.
Add the salt, black pepper, and ground cumin.
Finally, add the olive oil.
Blitz the mixture until it forms a smooth, thick sauce.
Store the chermoula sauce in an airtight container in the refrigerator, where it will keep for up to a week.

Did you know?

Chermoula is much more than just a simple sauce; it is an integral part of the culinary fabric in North African cuisines. Beyond Moroccan and Egyptian dishes, you will find various versions of chermoula across Algeria, Tunisia, and Libya. Each region brings its unique twist, sometimes even incorporating preserved lemons, saffron, or paprika.

Understanding how to use chermoula can significantly extend its versatility. As a marinade, it tenderizes and infuses meats like chicken and fish with rich, earthy flavors. It can also serve as a finishing sauce for roasted vegetables, adding an extra layer of complexity. Its use as a spice mix can transform rice dishes or couscous, offering a balanced profile of tangy and savory notes.

If you’ve ever been captivated by the depth of flavors in North African cuisine, chermoula might just be the secret ingredient that brings you closer to those authentic tastes.

Chebakia (Sesame Cookies)

Chebakia, also known as Shebakia or Griouche, is a traditional Moroccan dessert that holds a special place during the holy month of Ramadan. These delightful sesame cookies are often enjoyed alongside Harira, a warming Moroccan soup. Characterized by their unique twisted shape and crunchy texture, Chebakia is fried to a golden brown and then generously dipped in sweet honey, creating an irresistible treat.The preparation of Chebakia is an intricate art that has been passed down through generations. Despite its complex appearance, it can be quite straightforward with the right technique. This recipe eases you into making Chebakia without compromising the authentic taste and texture. So, let’s dive into the steps and recreate this exquisite Moroccan delicacy right in your kitchen!

Ingredients

½ cup raw sesame seeds
1 tbsp orange blossom water
A pinch of saffron threads
½ tbsp dry yeast
½ tsp sugar
Warm water (as needed)
2 cups all-purpose flour
½ tsp ground anise
½ tsp ground cinnamon
A pinch of mastic gum (optional)
½ tsp baking powder
A pinch of salt
1½ tbsp olive oil
1½ tbsp vegetable oil
1 tbsp melted butter
½ tsp white vinegar
1 egg yolk
Vegetable oil (for frying)
Honey mixed with a little orange blossom water (for dipping)

Preparation

Toast sesame seeds: Place ½ cup of raw sesame seeds in a flat pan and toast on medium heat for around 5 minutes, stirring constantly. Grind the toasted seeds into a fine powder.
Prepare saffron water: Mix 1 tablespoon of orange blossom water with a pinch of saffron threads and let it sit.
Activate yeast: Mix ½ tablespoon of dry yeast with ½ teaspoon of sugar and a little warm water. Let it sit for a few minutes.
Combine dry ingredients: In a large bowl, mix 2 cups of all-purpose flour, ground sesame seeds, ½ teaspoon of ground anise, ½ teaspoon of ground cinnamon, a pinch of mastic gum (if using), and ½ teaspoon of baking powder with a pinch of salt.
Mix in wet ingredients: Add 1½ tablespoons each of olive oil and vegetable oil, and 1 tablespoon of melted butter into the dry ingredients. Mix well.
Incorporate liquids: Add ½ teaspoon of white vinegar, the saffron-infused orange blossom water, the activated yeast, and 1 egg yolk. Gradually add ½ cup of warm water while mixing to form a non-sticky dough.
Knead the dough: Place the dough on a counter and knead for about 5 minutes until soft and elastic. Divide into 6 equal portions.
Roll and cut dough: Roll each portion into a thin layer and cut into squares using a mold or a pastry cutter, then shape as described to get the flower or twist shape.
Rest the cookies: Let the shaped cookies rest while heating the frying oil.
Fry and soak in honey: Fry the cookies in hot vegetable oil until golden brown. Immediately dip fried cookies in boiling honey mixed with a little orange blossom water.
Garnish and cool: Place the honey-soaked cookies in a sieve to drain, sprinkle with toasted sesame seeds, and let them cool down before serving.

Did you know?

Chebakia is deeply embedded in Moroccan culture, especially during Ramadan, when families gather to break their fast with this sweet treat. The intricate shape of Chebakia is not just for aesthetics; it helps hold more honey, enhancing the sweet flavor. If you are short on time, you can form simpler shapes, yet the essence of Chebakia remains.

This cookie is a testament to Morocco’s rich culinary heritage, blending the floral notes of saffron and orange blossom water with the nutty flavor of sesame seeds. Moreover, Chebakia is highly nutritious due to the sesame seeds, which are a good source of calcium and healthy fats.

The art of making Chebakia can be a fun family activity, bringing everyone together in the kitchen to create these beautiful and delicious cookies. Whether you are celebrating Ramadan or seeking a new dessert experience, Chebakia promises to offer a delightful bite of Moroccan tradition. Enjoy making and savoring this fascinating treat!

Egyptian Baked Sweet Potato

Exploring the world of Egyptian cuisine is like embarking on a journey through time. Among the many beloved homegrown dishes, the Egyptian Baked Sweet Potato stands out, especially during the winter season. This humble yet hearty dish warms both hearts and homes, offering a delightful combination of sweetness and creaminess that’s truly comforting.

The recipe we’ll explore today is both easy and quick, making it ideal for those looking for fast bake ideas without compromising on flavor or nutrition. This rendition incorporates milk, sugar, and a touch of coconut, resulting in a uniquely Egyptian twist on a classic favorite. Let’s dive in!

Ingredients

1.5 kg sweet potatoes
1 cup milk (200 grams)
3 tablespoons sugar
1 tablespoon butter or ghee
3 cups milk (for the cream layer)
2 tablespoons cream chantilly
3 tablespoons starch
1/2 teaspoon vanilla extract
3 tablespoons desiccated coconut
2 tablespoons butter or ghee (for topping)

Preparation

Soak the sweet potatoes in water briefly, then wash thoroughly to remove any dirt. Peel and wash again to ensure they are clean.
Slice the sweet potatoes into circles of medium thickness.
In a large pot, combine the sliced sweet potatoes, 1 cup of milk, 3 tablespoons of sugar, and 1 tablespoon of butter. Cook on high heat until the milk begins to boil.
Reduce the heat to low, stirring occasionally, until the sweet potatoes are soft and start to break apart.
Mash the sweet potatoes gently until they reach a smooth consistency. Add a bit more milk if the mixture appears too dry.
Mix in 3 tablespoons of desiccated coconut.
Preheat your oven to 180°C (350°F). Spread the mashed sweet potato mixture evenly into a baking dish.
In a separate pot, combine 3 cups of milk, 3 tablespoons of sugar, 2 tablespoons of cream chantilly, 3 tablespoons of starch, and 1/2 teaspoon of vanilla. Stir well while cold.
Heat the mixture on medium heat, stirring constantly until it thickens and begins to boil. Add 2 tablespoons of butter and stir until melted.
Pour the creamy milk mixture over the sweet potatoes in the baking dish.
Optionally, brush the top with a bit of extra ghee or butter for a golden finish.
Bake in the preheated oven until the top is golden and set. Serve warm.

Did you know?

The Egyptian Baked Sweet Potato is also known in some families as “batats muhafa” (بَطَاطَا مُحَفَا), a popular winter street food in Egypt. Vendors can be found on street corners roasting sweet potatoes over coals, their fragrant aroma beckoning passersby. Another interesting fact is that sweet potatoes are packed with vitamins A and C, making this dish not just delicious, but also a healthy treat.

This quick and simple dessert can take on many variations. While coconut adds a modern twist, traditional versions may also include raisins or nuts for added texture and flavor. The beauty of this recipe lies in its versatility and ease, a true comfort food that’s perfect for cozy nights.

Finally, it’s worth noting that this dish is enjoyed warm but can also be quite appealing when served cold, making it a great dessert idea for different occasions. Give this Egyptian roasted delicacy a try, and it might just become your go-to winter treat too!

Exploring the world of Egyptian cuisine through dishes like Baked Sweet Potato offers a delectable peek into the culinary traditions and innovations that have been passed down through generations. Its diversity in preparation methods and ingredient combinations makes every bite a comforting and nostalgic experience.

Harcha (Semolina Bread)

Harcha is a beloved semolina bread from Morocco, often enjoyed during breakfast or as a snack with tea. Its unique texture comes from using fine semolina, which gives it a gritty yet soft mouthfeel. While Moroccan in origin, its versatility makes it a favorite across North African countries, including Egypt.

This bread is especially loved for its simple preparation and delicious flavor, making it a healthy and satisfying choice for many. Traditionally, harcha is lightly sweetened, but you can easily modify it with savory fillings or toppings. Whether you prefer it plain or with additions, harcha remains an easy, traditional recipe that captures the essence of Moroccan and Egyptian culinary traditions.

Ingredients

500 grams fine semolina
7 grams dry yeast
80 milliliters oil (mix of vegetable oil and butter)
1 teaspoon salt
1 teaspoon sugar
250 milliliters warm water
Extra semolina for dusting

Preparation

In a large mixing bowl, combine 500 grams of fine semolina, 7 grams of dry yeast, 1 teaspoon of salt, and 1 teaspoon of sugar.
Add 80 milliliters of oil (a mix of vegetable oil and butter) to the dry ingredients and mix well until fully incorporated.
Gradually add 250 milliliters of warm water, stirring continuously to form a soft dough.
Cover the bowl with a cloth and let the dough rest for 30 minutes to allow the yeast to activate.
Dust your hands with semolina and divide the dough into small balls.
Heat a heavy frying pan over medium heat.
Flatten each dough ball slightly and dust it with extra semolina.
Cook each piece in the frying pan until golden brown and crispy on both sides, about 4-5 minutes per side.
Remove from heat and let cool slightly before serving.

Did you know?

Harcha is often enjoyed with honey and butter, a flavor profile that complements its mild, slightly sweet taste. This bread dates back centuries and has been a staple in Moroccan households, passed down through generations. The key ingredient, semolina, is a coarse flour made from durum wheat, which is also used for making couscous and pasta.

Interestingly, harcha can also be made in various shapes and sizes, from small snack-sized pieces to larger loaves. In some regions, it’s cooked on a griddle, imparting a slightly different texture. It’s also adaptable to your dietary preferences—whether you’re looking for a gluten-free option or a vegan version, the basic recipe can be easily tweaked.

Harcha’s best companion is often Moroccan mint tea, providing a refreshing contrast to its hearty texture. It’s also worth noting that this bread is not just limited to Moroccan cuisine; its influence extends to Egyptian culinary practices, showcasing the shared love for traditional semolina-based recipes.

Egyptian Butter Cookies (Ghriba)

Ghoriba is a beloved Egyptian sweet, often enjoyed during special occasions and holidays, including Eid. These tender, melt-in-your-mouth cookies have an irresistible blend of rich, nutty flavors that come from their primary ingredient: ghee. Ghoriba dates back centuries and is a staple biscuit across numerous Middle Eastern cuisines, known by alternate names like “Ghorayeba” or “Ghraybeh.”

The preparation process of Ghoriba is simple yet meticulous, ensuring the cookies maintain their delicate texture and signature taste. They’re easy to make but require attention to detail, from the quality of ghee to the accurate measurements of sugar and flour. Explore a bit of Egypt by baking these delightful cookies that are bound to become a staple in your own household.

Ingredients

500g (4-5 cups) of flour
250g (1 1/4 cups) of solid ghee at room temperature
200g (1 cup) of powdered sugar
50g (1/4 cup) of powdered milk
1 envelope of vanilla sugar
Optional: whole almonds or pistachios for decoration

Preparation

In a large mixing bowl, combine 250g of ghee with 200g of powdered sugar. Mix until creamy.
Add 50g of powdered milk and 1 envelope of vanilla sugar to the ghee and sugar mixture. Mix until well incorporated.
Gradually add 500g of flour, mixing continuously until a soft dough forms. The dough should be smooth and cohesive.
Cover the dough with plastic wrap and refrigerate for at least 1-2 hours to firm up.
Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and form small balls (approximately 5 grams each) by rolling them between your palms.
Place the dough balls on the baking sheet. Gently press in the center of each ball with a whole almond or pistachio if desired.
Bake in the preheated oven for 10 minutes. Check for a golden hue at the bottom to confirm if ready.
Let the cookies cool completely on a wire rack before serving or storing.

Did you know?

Ghoriba has a rich history that spans across various cultures, with each region adding its own local twist. In Morocco, they might incorporate almond flour for a different texture, earning them the name “Moroccan ghoriba.” In Egypt, the use of high-quality ghee is essential to achieving the traditional flavor and delicate texture of these cookies. The word “Ghoriba” itself means “stranger” in Arabic, referring to its unique, exotic taste that stands out among other sweets.

These cookies are particularly popular during festivals like Eid, serving as a sign of hospitality and joy. The simplicity of their ingredients—flour, ghee, and sugar—highlights the importance of quality and technique in Middle Eastern cooking. Besides their delightful texture, Ghoriba cookies are also visually appealing with decorative nuts in their center, making them a perfect accompaniment to a cup of coffee or tea.

Now that you know the backstory and techniques behind Ghoriba, you can appreciate how these traditional treats blend cultural heritage and culinary craftsmanship, representing a sweet slice of Egypt on your plate. Enjoy these delectable biscuits and share them with loved ones, celebrating the flavors and traditions they bring.

Samosa

Sambusas, popular in Middle Eastern and African cuisine, particularly during Ramadan, are known for their crispy exterior and diverse fillings. This recipe explores the vegetarian aspect of this versatile snack, charming in simplicity yet rich in flavor. The dough’s tenderness and the savory fillings make it a much-loved appetizer, perfect for any gathering or a quick family treat.

Traditionally enjoyed in Egypt and many other Arabic cultures, sambusas (or sambousek) often grace festive tables. Variations include fillings like meat, cheese, chicken, and vegetables. Their golden, crunchy exterior conceals moist, seasoned fillings, making them delightful for kids and adults alike. Here, we delve into a vegetarian version that’s sure to impress.

Ingredients

4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
½ cup vegetable oil
1 ¼ cups warm water
Oil for frying

Vegetarian Filling:

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 cup finely chopped carrots
1 cup finely chopped bell peppers
1 cup cooked peas
Salt and pepper, to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons finely chopped parsley

Preparation

In a large bowl, combine flour, cornstarch, and salt. Gradually add vegetable oil and mix until the dough is crumbly.
Slowly add warm water, mixing and kneading until a smooth, pliable dough forms. Cover and rest for 30 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onions and sauté until golden.
Add carrots, bell peppers, and cooked peas. Season with salt, pepper, cumin, and coriander, cooking until vegetables are tender.
Stir in chopped parsley, remove from heat, and let the filling cool.
Divide rested dough into small balls. Roll each ball into a thin circle on a lightly floured surface.
Place a spoonful of filling in the center of each circle, fold over to create a half-moon shape, and press edges to seal. You can use water to help seal the edges.
Heat oil in a deep frying pan over medium heat. Fry sambusas in batches until golden brown and crisp on both sides. Drain on paper towels.
Serve hot with your favorite dipping sauce.

Did you know?

Sambusas, known as sambousek in many Arabic-speaking countries, are not just delicious snacks but also bear cultural significance. They are staples during Ramadan, as they provide much-needed energy after a day of fasting. The various fillings symbolize the diversity and adaptability of this dish, accommodating local ingredients and preferences.

In Egypt, sambusas are often prepared with simple fillings like cheese or vegetables due to their economical and nutritious nature. This makes them a practical choice for bulk preparation, especially for large family gatherings.

Interestingly, the methods of shaping and sealing the sambusas can vary across regions, with techniques handed down through generations. Careful attention to the dough’s thickness ensures a flaky, crunchy texture without becoming too greasy, preserving the snack’s light and crispy character.

By exploring different fillings and preparation methods, you can bring a touch of Egyptian and broader Middle Eastern culinary tradition into your home.

Sobia (Egyptian Drink)

Sobia, a beloved Egyptian drink, emerges with particular prominence during the holy month of Ramadan. Known for its creamy texture and rich undertones of cinnamon and yeast, Sobia offers both refreshment and a cozy sense of tradition, harking back hundreds of years. The cultural importance of this beverage spans generations, linking today’s festivities to age-old practices.

There is considerable debate over the nature of Sobia, especially regarding its potential to ferment into an alcoholic drink. However, traditionally in Egyptian cuisine, Sobia remains a non-alcoholic thirst-quencher enjoyed by many, particularly during suhoor and iftar. Whether made with rice, bread, or coconut powder, its tantalizingly familiar yet unique flavor makes it a staple.

Ingredients

4 cups of room temperature water
1 cup of sugar
2 cups of stale bread pieces, roughly chopped
1 teaspoon active dry yeast
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Preparation

Combine the chopped bread, sugar, cinnamon, and active dry yeast in a clean, large container.
Pour the 4 cups of room temperature water over the dry ingredients, stirring well until the sugar dissolves.
Cover the container loosely with a lid or cloth to allow for some airflow and prevent over-oxidation.
Allow the mixture to ferment at room temperature for 24–48 hours, depending on the desired strength and flavor. Stir the mixture occasionally.
After fermentation, strain the mixture through a fine cheesecloth or sieve to remove the solids, squeezing out as much liquid as possible.
Add the vanilla extract to the filtered liquid and stir well.
Chill the beverage in the refrigerator for at least an hour before serving.
Pour into glasses and enjoy the refreshing, slightly effervescent drink.

Did you know?

Sobia is known by various names and versions across different cultures. In Saudi Arabia, it’s sometimes fermented to create a mildly alcoholic drink, while the Egyptian version generally remains non-alcoholic.

Curiously, what is Sobia made of can vary greatly – it can include bread, rice, or coconut powder as the main ingredient. The fermentation process is crucial, determining whether the final drink remains alcohol-free or contains a slight ethanol content.

This drink’s significance goes beyond just refreshment; it’s often tied to social and religious practices, especially during Ramadan. It’s believed that the cinnamon in Sobia not only adds flavor but also offers health benefits, such as anti-inflammatory properties and aiding digestion.

In Arabic markets, you might find Sobia powder available, providing a convenient way to prepare this beloved beverage. Each sip of this rejuvenating drink carries the history and tradition of communities, bringing a comforting and cherished aspect of Egyptian culture right into your glass.

Egyptian Rice With Noodles (Vermicelli)

Egyptian Rice With Noodles Egyptian Recipe

Egyptian Rice with Noodles is a beloved dish in Egyptian cuisine, known for its simple yet delightful flavor and versatile use across various meals. The combination of fluffy rice and crispy vermicelli noodles results in a distinct texture that pairs perfectly with stews and meats. This dish, also referred to as “Roz bil Sha’reya,” showcases the art of preparing rice in a way that ensures every grain remains separate and tender.

This classic dish is an easy and wonderful way to enjoy a Middle Eastern staple while exploring the rich culinary traditions of Egypt. With a vegan and vegetarian appeal, it’s a great addition to many diets. The choice of oils and the meticulous process of frying the vermicelli and soaking the rice ensure a perfect outcome every time, making it an essential recipe for any home cook.

Ingredients

1 cup broken vermicelli
4 tbsp. olive oil
1 tbsp. vegetable oil
2 cups American rice (or basmati rice)
2 tsp. salt
4 cups hot water

Preparation

Heat 4 tbsp. olive oil and 1 tbsp. vegetable oil in a large pot over low heat.
Add 1 cup broken vermicelli to the pot and stir continuously to avoid burning, until golden brown.
Rinse and soak 2 cups of rice in warm water for 1 hour, then drain completely.
Add soaked and drained rice to the pot with the fried vermicelli and fry for 2 minutes, ensuring each grain is coated with oil.
Stir in 2 tsp. salt, or adjust to taste.
Add 4 cups hot water to the pot for every cup of rice and vermicelli combined and stir to ensure even distribution.
Bring the mixture to a boil, then reduce heat, cover the pot, and simmer for about 15-20 minutes until the water is absorbed.
Let the rice rest for 10 minutes covered before fluffing with a fork and serving.

Did you know?

Did you know that Egyptian rice with noodles is a common side dish in many Middle Eastern and Arabic households? Each family often has its own twist on the recipe, whether it’s the type of oil used or the specific rice-to-noodle ratio. Olive oil, a staple in Mediterranean cuisine, adds a unique flavor, though ghee or butter can also be used for a richer taste.

The soaking of the rice is a crucial step, as it allows the grains to absorb some water before cooking, which helps them stay separate and fluffy. Historically, this method has been a cornerstone in reducing cooking time and ensuring an even texture, preventing the rice from becoming mushy.

Versatile and adaptable, this dish complements a wide range of main courses, from hearty stews to lighter vegetable dishes. In Egypt, it’s often served alongside molokhia, a traditional soup made from jute leaves, or paired with richly spiced meats like kebabs. As a vegan and vegetarian-friendly option, it embodies the essence of Middle Eastern hospitality, where food is meant to be shared and enjoyed communally.

Egyptian Domiati Cheese

Domiati cheese, also known as Damietta or Istanbouli cheese, is an Egyptian delight with a rich heritage. Originating from the Damietta region, this buffalo and cow’s milk cheese is heavily salted, with a creamy texture and tangy flavor. Traditionally enjoyed during Ramadan, it’s a versatile ingredient that enhances many Egyptian dishes.

With a high salt content, Domiati cheese has a long storage life, making it a staple in Egyptian households. Whether it’s enjoyed fresh or matured, its unique taste and texture are sure to please. Let’s delve into the authentic process to create this cherished cheese at home.

Ingredients

5 kg milk
70-100 grams salt (based on season)
5 tablespoons yogurt
12 tablespoons rennet

Preparation

Pour the milk into a large pot and strain to remove any sediments.
Add salt to the milk: 70-80 grams for winter, 100 grams for summer per kg.
Heat the milk to 63°C and maintain for 30 minutes or switch to a rapid method by heating it to 73°C and then rapidly cooling to 42°C using a clean ice bag.
Add yogurt (1 tablespoon per kg of milk) to substitute calcium.
Integrate rennet (12 tablespoons for 5 kg) and mix gently.
Let the milk coagulate in a covered container for 2 hours.
Cut the curded milk into cubes and allow it to rest for another 30 minutes.
Strain the curds using a cheesecloth, ensuring a soft texture by occasionally flipping the cheese.
Press the cheese with a heavy object for 4 hours for larger quantities, less for smaller ones.
Boil the whey and use it to cover the cheese, ensuring it is completely submerged.
Store the cheese in a clean, airtight bag, removing any air to avoid mold formation.
Age the cheese for 2-3 months, ensuring it’s refrigerated once opened.

Did you know?

Domiati cheese, sometimes referred to as Danish cheese in international markets, has fascinating nutritional properties. It’s notably high in fat content, making it a rich and indulgent treat. A 28-gram serving typically contains about 100 calories. Known for its high protein levels, this cheese provides essential nutrients significant for muscle repair and growth, while its calcium content supports bone health.

Historically, the preservation method using high salt levels was crucial before refrigeration was widespread. This process not only ensured the cheese’s longevity but also added a distinctive flavor profile that sets it apart from other cheeses. Domiati cheese is also a testament to the ingenuity of Egyptian culture, showing how they maximized available resources to create timeless culinary traditions. Whether used in a hearty breakfast dish, incorporated into pastries, or enjoyed simply with bread, Domiati cheese is a versatile and beloved component of Egyptian cuisine.