Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, April 03, 2013

Spiced and Dried Cheese

(Sürk Peyniri / Çökelek Kurutması / Küflü Çökelek - Antakya - Mediterranean Region)

Spiced and Dried Cheese
500 gr ricotta cheese
1 tsp red pepper paste
1 tsp oregano
1/2 tsp mint
1/2 tsp cumin
1/2 tsp red pepper flakes
1 tsp salt

Knead well all the ingredients and shape into small balls. Place the parchment paper on an oven tray, then arrange the cheese balls on top.

Preheat your oven to its lowest setting (mine is 170°F is equal to about 76.67°C). Place the tray on the middle rack. Keep them in the the oven until they are dried. It takes 10-12 hours. Meanwhile relocate the cheese balls to dry the dampened paper. If you turn the balls upside down during the last few hours, they will dry out faster:)

Store the Sürk Cheese in olive oil in a glass jar.

8 Sürk Cheese.

Place the cheese on a service plate with Turkish Creamy Yogurt seasoned with salt by the side. Drizzle extra virgin olive oil all over. Traditionally, the Spiced and Dried Cheese is served for breakfast with Turkish Tea and pide.

Sürk Peyniri

Surk Peyniri

* Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese.
**Tomato, Pepper and Onion Salad with Sürk Cheese.
***Turkish Noodles with Keş/Kurut/Sürk



At 1:59 PM, Anonymous Anonymous said...

Should I keep the heat i the oven for 10 hours uninterruptedly?

At 2:20 PM, Blogger Binnur said...

Yes, you should:)


Post a Comment

<< Home