Middle_Eastern
Middle Eastern - Mezze and Starters
Jibnah Bayda Mezze Starter
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 2 litres whole milk
- • 60ml white vinegar
- • 1 tsp fine salt
- • 750ml water
- • 3 tbsp coarse salt
Preparation Steps
1
Phase 1
Bring the milk to 85C, stirring so it does not catch on the bottom.
2
Phase 2
Take off the heat, stir in the vinegar, and let stand 15 minutes until the curds fully separate.
3
Phase 3
Ladle the curds into a muslin-lined sieve, sprinkle with the fine salt, and drain for 1 hour.
4
Phase 4
Gather the cloth into a bundle and press under a weight for 2 hours for a firm block.
5
Phase 5
Dissolve the coarse salt in the water, soak the cheese for 2 hours, then slice and serve with tomatoes, olives, and bread.