I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Braided Middle Eastern Cheese. Breakfast is one of my favorite excuses to make the table feel cheerful before the day gets busy. Recipes like this carry the warmth and generosity I associate with a Middle Eastern kitchen. It is a recipe worth slowing down for, even if only long enough to enjoy the first bite.
Ingredients
- 2 lb. Mozzarella cheese
- 1 cup water
- 1 tbs. Black seed
- 3/4 tbs. Sea salt
- 1/2 tsp. Mahlab, ground
- 1/2 tsp. Mastic, ground
Instructions
- Combine 1 cup of water and cheese in big deep skillet. Start melting the cheese on medium low heat while stirring with a wooden spoon, this step will take patience don’t rush it. You need the cheese to melt slowly until no clumps are left, that should take about 20 minutes.
- Once melted strain from the liquid (reserve the liquid! you have just made buttermilk) add the spices and work it into the cheese, be careful the cheese will be hot! Cut into 2 portions starting stretching the cheese slowly you don’t want it to break, after 3 stretches braid and knots like you see in the reel.
- Place in an ice cold salted bath for 1 hour. After place in an airtight ziplock bag. Enjoy.