Middle_Eastern
Middle Eastern - Mezze and Starters
Jibne Mshallaleh 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 cow's milk
- • 1/4 tsp liquid rennet
- • 1 tsp fine salt
- • 2 tsp nigella seeds
- • 1 litre cold water
- • 2 tbsp coarse salt
Preparation Steps
1
Phase 1
Warm the milk to 32C, stir in the rennet, cover, and leave for 1 hour until firmly set.
2
Phase 2
Cut the curd into cubes and drain it in a cloth for 30 minutes, reserving the whey.
3
Phase 3
Heat the reserved whey to 80C, add the curd in pieces, and let it soften until molten.
4
Phase 4
With oiled hands, stretch and fold the cheese repeatedly, working in the nigella seeds and fine salt.
5
Phase 5
Roll the cheese into long ropes, braid them together, and press the ends to seal.
6
Phase 6
Rest the braid in the cold water with the coarse salt for 1 hour, then slice and serve with tomato and mint.