With this method, you can prepare all the ingredients in advance and let everyone customize their own plate. Simply store the prepared ingredients in containers in the fridge, bake or deep-fry the bread and keep it in an airtight container, and have the yogurt sauce ready.

This is perfect for Ramadan, especially if you enjoy eating Fatteh daily. Just place everything—bread, yogurt sauce, and toppings—in small bowls, and let each person assemble their own plate with the ingredients they love. It’s a fun and beautiful way to serve Fatteh!

what is fatteh?

Fatteh is a popular Middle Eastern dish made of layers of crispy pita bread, creamy yogurt sauce, chickpeas, and a variety of toppings such as spiced meat, chicken, shrimp, nuts, and pomegranate seeds.

The name “Fatteh” comes from the Arabic word “fatt”, meaning “to crumble” or “break apart,” referring to the crispy bread base that is an essential part of the dish.

why you should serve fatteh this way?

Perfect for Gatherings – A Make-Your-Own Fatteh setup is ideal for Ramadan, dinner parties, or family meals. Guests can customize their plates exactly how they like.

Prevents Waste – Instead of making a large tray that might go uneaten, this method ensures everyone takes only what they’ll eat, reducing leftovers.

Keeps Ingredients Fresh – When Fatteh is pre-assembled, the bread can become soggy. Serving everything separately keeps the crispy bread, yogurt, and toppings fresh until the last bite.

More Variety – Offering different proteins (chicken, beef, shrimp) and toppings allows everyone to create their own unique combination, catering to different tastes and dietary preferences.

Easier Meal Prep – You can prepare all the components in advance and store them separately, making it quick to assemble whenever needed.

Fun and Interactive – Letting each person build their own Fatteh makes the meal more enjoyable and personal. It’s a great way to engage kids and guests in the dining experience!

Fatteh ingredients

for the crunchy pita bread

Pita breads, cut into circles (I typically cut each bread into 6 circles)

Vegetable oil, for deep frying the bread

Filling and topping

Pomegranate seeds, offering a burst of sweetness and color

Cooked chickpeas 1 cup 

Yogurt sauce (see recipe below), for a creamy base

Shredded chicken (see recipe below), for a savory option

Spiced cooked ground beef (see recipe below), adding rich flavor

Shrimp (see recipe below), for a lighter protein choice

Toasted nuts, providing extra crunch

Chopped parsley, to garnish and add freshness

For the Yogurt Sauce:

Garlic clove, giving it a savory depth

Yogurt, for a creamy base

Tahini, adding richness

Dried mint, for a refreshing flavor

For the Spiced Ground Beef:

Black pepper, for a mild heat
(Feel free to adjust the spices to your liking for a personalized flavor.)

Ground beef, as the main protein

Olive oil, for sautéing

Salt , to enhance the flavors

Cinnamon , adding warmth and depth

7 spice, contributing a fragrant kick

For the Chicken:

Olive oil, for moisture and richness

Cooked shredded chicken, as the main protein

Sumac, adding a tangy and citrusy flavor

For the Shrimp:

Minced garlic clove, bringing in aromatic depth

Shrimp, providing a light and tender protein

Olive oil, for sautéing

Salt, to enhance the flavor

Paprika, adding a smoky touch

Black pepper, for a mild kick

How to make fatteh

Step 1: Prepare the Bread

Cut pita bread into small squares.

Choose your preferred method to crisp them up:

Deep-fry for a rich, crunchy texture.

Bake for a lighter option.

Air-fry for a crispy and healthy alternative.

Set aside to cool in an airtight container to maintain crispiness.

Step 2: Make the Yogurt Sauce

In a bowl, mix plain yogurt with a spoonful of tahini.

Add a little minced garlic, dried mint, and a squeeze of lemon juice.

Stir well until smooth.

Step 3: Choose and Prepare Your Protein

You can use one or more proteins depending on your preference:

Spiced Ground Beef: Cook ground beef in a pan with olive oil, salt, black pepper, cinnamon, and 7-spice. Stir until browned and fragrant.

Shredded Chicken: Cook or use pre-cooked chicken, shred it, and toss with olive oil and sumac.

Shrimp: Sauté shrimp in olive oil with garlic, salt, paprika, and black pepper until pink and cooked through.

Step 4: Prepare Additional Toppings

Chickpeas: Use cooked chickpeas as a hearty base.

Toasted Nuts: Fry or toast almonds, pine nuts, or cashews until golden.

Chopped Parsley: Finely chop fresh parsley for a fresh touch.

Pomegranate Seeds: Add a pop of color and sweetness.

Eggplant (Optional): Dice and fry or air-fry until golden.

Step 5: Assemble Your Fatteh

Since this is a “Make-Your-Own” setup, arrange everything in separate bowls:

1. Crispy bread

2. Yogurt sauce

3. Protein options (beef, chicken, shrimp)

4. Chickpeas

5. Toppings (nuts, parsley, pomegranate, eggplant)

Each person can now assemble their own bowl by layering crispy bread, yogurt sauce, protein, chickpeas, and toppings as they like.

Enjoy your delicious, personalized Fatteh!

Frequently Asked Questions for making best fatteh

1. Can I prepare the ingredients in advance?

Yes! You can make the yogurt sauce, cook the proteins, and prepare the toppings ahead of time. Store them in airtight containers in the fridge. The crispy bread should be kept in an airtight container at room temperature to maintain crunchiness.

2. What’s the best way to keep the bread crispy?

After frying, baking, or air-frying, let the bread cool completely before storing it in an airtight container. Avoid refrigerating it, as moisture can make it soggy.

3. Can I make this dish vegetarian?

Absolutely! Simply skip the meat and shrimp and use chickpeas, fried eggplant, and extra nuts for protein and texture.

4. What can I substitute for tahini in the yogurt sauce?

If you don’t have tahini, you can leave it out or replace it with a drizzle of olive oil for extra richness.

5. How do I adjust the yogurt sauce if it’s too thick or too thin?

• If too thick, add a little water or lemon juice and mix until it reaches your desired consistency.

• If too thin, add more yogurt or a spoonful of tahini.

6. Can I make this dish healthier?

Yes! Use whole wheat pita, bake or air-fry the bread instead of deep-frying, and use lean meats. You can also add extra veggies like cucumbers or roasted bell peppers.

7. How do I serve this for a large gathering?

Arrange all ingredients in separate bowls on a large serving tray and let guests assemble their own plates. This keeps everything fresh and allows each person to customize their Fatteh.

8. Can I store leftovers?

Yes! Store each component separately. Once assembled, Fatteh gets soggy. Keep the yogurt sauce, toppings, and proteins in separate containers in the fridge for freshness.

Tips and Tricks

Bread Tips:

For extra crunch: Cut the pita into small squares and let them dry out for a few hours before frying or baking.

To prevent sogginess: Add crispy bread on top instead of at the bottom, or serve it separately so everyone can add it as they eat.

Yogurt Sauce Tips:

For a smooth texture: Whisk the yogurt well or blend it for a silky consistency.

For extra flavor: Let the yogurt sauce sit in the fridge for 30 minutes before serving to enhance the garlic and mint flavors.

If the sauce is too thick: Thin it out with a little water or lemon juice.

Protein Tips:

juicy chicken: Use bone-in chicken for cooking, then shred it—this keeps it moist and flavorful.

extra flavor: Sauté the shredded chicken in olive oil and sumac for a tangy twist.

the best beef: Cook ground beef over medium heat, stirring often, so it stays tender and doesn’t dry out.

perfectly cooked shrimp: Cook shrimp just until pink—overcooked shrimp turn rubbery.

Topping Tips:

crunch: Toast nuts in a dry pan or with a little oil until golden brown.

fresh touch: Use finely chopped parsley or mint to brighten up the dish.

sweet balance: Pomegranate seeds add a pop of color and a slight sweetness that complements the savory flavors.

Assembly & Serving Tips:

For a visually appealing spread: Use small bowls to separate ingredients and arrange them neatly on a large tray.

For guests: Let everyone assemble their own plate so they can customize it to their taste.

More fatteh recipes to make

Mini Fatteh cups

Musakhan fatteh

product links

Glass pot with Side Handle 

small glass bowls

Print

Fatteh

Make-Your-Own Fatteh is a fun and interactive way to enjoy this classic Middle Eastern dish. By serving individual components like crispy bread, yogurt sauce, and a variety of proteins and toppings, guests can customize their own plates. This method keeps everything fresh and allows everyone to create a personalized Fatteh bowl, making it perfect for gatherings, especially during Ramadan.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Keyword fatteh

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 People

Ingredients

For the crunchy bread

• 2 large pita breads white or whole wheat, cut into small squares
• Vegetable oil for deep frying or bake/air-fry for a healthier option

Filling and topping:

• 1 cup cooked chickpeas
• Yogurt sauce see recipe below
• Shredded chicken see recipe below
• Spiced cooked ground beef see recipe below
• Shrimp see recipe below
• Toasted nuts
• Chopped parsley
• Pomegranate seeds

Yogurt sauce

• 2 cups yogurt
• 1 tbsp tahini
• 1 tsp dried mint
• 1 minced garlic clove
• 1 tsp lemon juice

Spiced meat:

• 200 g ground beef
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp 7-spice
• 1/4 tsp black pepper
• Adjust the spices to your liking.

Chicken

• 1/2 cup cooked shredded chicken
• 1/2 tsp sumac
• 1 tbsp olive oil

Shrimp

• 12 small shrimp
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 small minced garlic clove

Instructions

• Cut the pita bread into small squares, then bake, air-fry, or deep-fry until crispy and golden.
• While the bread is cooling, prepare the fillings and yogurt sauce.
• Yogurt Sauce: Mix all the yogurt sauce ingredients together.
• Ground Beef: Cook the ground beef with olive oil and spices.
• Shrimp: Cook the shrimp until pink.
• Chicken: Cook the chicken, shred it, and mix it with sumac and olive oil, or serve it plain.
• Eggplant (optional): Cut into cubes, then deep-fry or air-fry until golden.
• Each filling recipe serves 4 to 6 people. You can prepare one type or all three, but be sure to have extra bread and yogurt sauce.
• On a large serving tray, arrange bowls filled with the chicken, beef, shrimp, chickpeas, cooked eggplant, nuts, yogurt sauce, and crispy bread.
• Place small bowls on the side so each person can assemble their own Fatteh bowl.

Notes

Bread Tips:

For extra crunch: Cut the pita into small squares and let them dry out for a few hours before frying or baking.

To prevent sogginess: Add crispy bread on top instead of at the bottom, or serve it separately so everyone can add it as they eat.

Yogurt Sauce Tips:

For a smooth texture: Whisk the yogurt well or blend it for a silky consistency.

For extra flavor: Let the yogurt sauce sit in the fridge for 30 minutes before serving to enhance the garlic and mint flavors.

If the sauce is too thick: Thin it out with a little water or lemon juice.

Protein Tips:

For juicy chicken: Use bone-in chicken for cooking, then shred it—this keeps it moist and flavorful.

For extra flavor: Sauté the shredded chicken in olive oil and sumac for a tangy twist.

For the best beef: Cook ground beef over medium heat, stirring often, so it stays tender and doesn’t dry out.

For perfectly cooked shrimp: Cook shrimp just until pink—overcooked shrimp turn rubbery.

Topping Tips:

For crunch: Toast nuts in a dry pan or with a little oil until golden brown.

For a fresh touch: Use finely chopped parsley or mint to brighten up the dish.

For a sweet balance: Pomegranate seeds add a pop of color and a slight sweetness that complements the savory flavors.

Assembly & Serving Tips:

For a visually appealing spread: Use small bowls to separate ingredients and arrange them neatly on a large tray.

For guests: Let everyone assemble their own plate so they can customize it to their taste.

The post fatteh appeared first on Baiti Ana.

Musakhan Fatteh is a flavorful and hearty meal that beautifully blends rich textures and tangy spices. Whether served for iftar during Ramadan or as a comforting weeknight dinner, it’s a dish that will leave everyone asking for seconds!

what is fatteh?

Fatteh is a beloved Middle Eastern dish with many delicious variations, each offering a unique combination of flavors and textures. From classic chickpea fatteh to meaty lamb fatteh and even eggplant fatteh, this dish is incredibly versatile. While the ingredients may vary, one thing remains the same: the comforting layers of crispy bread, creamy yogurt sauce, and flavorful toppings that make every bite irresistible.

During Ramadan, fatteh becomes even more special. Its rich flavors and hearty ingredients provide the perfect balance of protein, carbs, and healthy fats, making it an ideal dish for iftar after a long day of fasting. The combination of warm, spiced fillings and cool, garlicky yogurt creates a satisfying and refreshing meal that brings families together around the table.

Musakhan fatteh Ingredients

Pita Bread – This forms the crispy base of the fatteh, adding a delicious crunch that soaks up the flavorful toppings.

Sumac – A tangy, deep-red spice that gives the dish its signature citrusy flavor, enhancing both the bread and the chicken.

Olive Oil – Used for roasting the bread, sautéing the onions, and toasting the nuts, it adds richness and depth to every layer.

Cooked Chickpeas – Soft and hearty, chickpeas provide protein and a creamy contrast to the crispy bread.

chicken Musakhan

Chicken Breast – Tender and shredded, the chicken absorbs the sumac and pomegranate molasses, making it flavorful and juicy.

Sumac – A tangy, deep-red spice that gives the dish its signature citrusy flavor, enhancing both the bread and the chicken.

Olive Oil – Used for roasting the bread, sautéing the onions, and toasting the nuts, it adds richness and depth to every layer.

Onion – Caramelized with olive oil and spices, the onion adds a hint of sweetness and richness to the chicken mixture.

Salt & Black Pepper – These simple seasonings enhance the overall taste, bringing balance to the dish.

Pomegranate Molasses – A thick, tangy-sweet syrup that adds depth and a slight tartness to the chicken.

yogurt sauce

Yogurt – Creamy and cooling, the yogurt sauce ties all the ingredients together with its rich and tangy flavor.

Tahini – A nutty, smooth sesame paste that adds a subtle richness to the yogurt sauce.

Dried Mint – A refreshing herb that enhances the yogurt sauce with a bright, slightly earthy taste.

Lemon Juice – A splash of citrus that adds freshness and a bit of acidity to the sauce.

Minced Garlic – Strong and aromatic, garlic deepens the flavor of the yogurt sauce.

Cold Water – Helps thin out the yogurt sauce for the perfect consistency.

Salt & Black Pepper – These simple seasonings enhance the overall taste, bringing balance to the dish.

Topping

Pomegranate Seeds – Juicy and sweet, they add bursts of freshness and color to the final dish.

Chopped Parsley – A fresh, vibrant garnish that enhances the overall flavor and presentation.

Toasted Nuts – Golden and crunchy, toasted nuts bring warmth and texture, making every bite more satisfying.

How to make Musakhan fatteh

1. Cook the Chicken – Boil, shred, then sauté with onions, sumac, salt, black pepper, and pomegranate molasses. Add broth or olive oil if needed.

2. Toast the Bread – Cut pita into cubes, toss with olive oil and sumac, then bake or air fry at 330°F until crispy.

3. Make the Yogurt Sauce – Mix yogurt, tahini, dried mint, lemon juice, garlic, salt, and cold water until smooth.

4. Toast the Nuts – Sauté almonds and pine nuts in olive oil until golden.

5. Assemble the Fatteh

first Layer: Crispy pita bread.

Second Layer: Warm chickpeas.

Third Layer: Musakhan-style chicken.

Fourth Layer: Yogurt sauce.

Fifth Layer: Garnish with sumac, pomegranate seeds, parsley, and toasted nuts.

6. Serve Immediately and enjoy the rich, tangy, and crunchy flavors!

fatteh variations

1. Classic Chickpea Fatteh – Made with crispy pita, warm chickpeas, garlicky yogurt, and toasted nuts.

2. Musakhan Fatteh – Features sumac-spiced shredded chicken, caramelized onions, and pomegranate molasses.

3. Lamb or Beef Fatteh – Uses spiced ground or shredded lamb/beef for a heartier version.

4. Eggplant Fatteh – Layers roasted or fried eggplant for a rich, smoky flavor.

5. Seafood Fatteh – Includes shrimp or fish, paired with lemony yogurt sauce.

6. Vegetable Fatteh – A lighter option with roasted veggies like zucchini and potatoes.

7. Hummus Fatteh – Combines smooth hummus with crunchy pita and chickpeas for extra creaminess.

8. Rice Fatteh – Adds a layer of fragrant rice for a more filling dish

Frequently asked questions for Musakhan fatteh

1. What is Musakhan Fatteh?

Musakhan Fatteh is a fusion of Musakhan (a Palestinian sumac-spiced chicken dish) and Fatteh (a layered dish with crispy bread, yogurt, and toppings). It combines shredded sumac chicken, caramelized onions, toasted pita, chickpeas, and a garlicky yogurt sauce.

2. Can I make it ahead of time?

Yes! You can prepare the chicken, yogurt sauce, and toasted nuts in advance. However, assemble just before serving to keep the bread crispy.

3. How do I keep the bread from getting soggy?

Serve immediately after assembling or layer ingredients right before eating. Toasting the bread until golden and crispy also helps.

4. Can I use rotisserie chicken?

Absolutely! Shred the rotisserie chicken and sauté it with sumac, onions, and pomegranate molasses for an easy shortcut.

5. Is this dish served hot or cold?

It’s best served warm or at room temperature, with the contrast of warm chicken and chickpeas against the cool yogurt sauce.

6. What nuts are best for topping?

Pine nuts and slivered almonds are traditional, but you can also use cashews, walnuts, or pistachios.

Tips and Tricks for Musakhan fatteh

1. Toast the Pita Well – Make sure the pita bread is extra crispy to avoid it becoming soggy when layered with the yogurt sauce.

2. Use Rotisserie Chicken – For a quicker option, use store-bought rotisserie chicken and add your own spices.

3. Adjust the Sumac – If you love tanginess, feel free to add more sumac for an extra burst of flavor.

4. Customize the Nuts – Try using a mix of pine nuts, almonds, or walnuts for added crunch and variety.

5. Make Ahead – Prep the chicken, yogurt sauce, and toasted bread in advance to save time on the day you plan to serve it. Assemble just before serving to keep the textures intact.

6. Add Vegetables – For a twist, add roasted eggplant or sautéed mushrooms to make the dish even heartier.

7. Balance the Sauce – Adjust the yogurt sauce to your liking, adding more lemon juice for extra tang or garlic for a richer flavor.

More recipes to make

Black bean Salsa

Turkish cheese borek

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product links

Sumac

The best pomegranate molasses

Airfryer

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Musakhan fatteh

Musakhan Fatteh is a delicious fusion of Musakhan and Fatteh, combining sumac-spiced chicken, caramelized onions, and crispy pita with a creamy garlic yogurt sauce. Topped with toasted nuts and fresh herbs, it’s a flavorful and hearty dish perfect for any occasion, especially during Ramadan. This satisfying meal blends bold spices and rich textures in every bite!

Course Side Dish

Cuisine Middle Eastern

Keyword fatteh, musakhan fatteh

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Assembling 2 minutes minutes

Servings 4 People

Ingredients

• 2 pita breads cut into cubes
• 1 tsp sumac
• 2 tbsp olive oil
• ½ cup cooked chickpeas

Chicken

• 1 large cooked chicken breast shredded
• 1 small onion finely chopped
• 3 tbsp olive oil
• 1 tbsp sumac
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp pomegranate molasses

Yogurt sauce

• 3 cups yogurt
• 2 tbsp tahini
• 1 tsp dried mint
• 1 tsp lemon juice
• 1 ¼ tsp minced garlic
• ¼ cup cold water

Topping

• Pomegranate seeds
• Chopped parsley
• 1 tsp sumac
• Toasted nuts with 3 tbsp olive oil

Instructions

• Boil the chicken breast, then shred it.
• Cut the pita bread into small cubes, mix with olive oil and sumac, then toast in the oven or air fryer at 330°F until crispy and golden.
• In a pan, heat the olive oil and sauté the chopped onion for a couple of minutes. Add the shredded chicken, sumac, salt, black pepper, and pomegranate molasses. If the chicken looks dry, add a little chicken broth or olive oil.
• Prepare the yogurt sauce by mixing the yogurt, cold water, lemon juice, tahini, dried mint, minced garlic, and salt.
• In another pan, heat the olive oil and toast the nuts (such as slivered almonds and pine nuts) until golden.
• Assemble the fatteh: Start with a layer of toasted bread cubes, followed by the cooked chickpeas and chicken mixture. Pour the yogurt sauce over the top, then sprinkle with sumac, pomegranate seeds, and chopped parsley.
• Finally, add the toasted nuts along with the infused olive oil. Serve immediately and enjoy!

Notes

1. Toast the Pita Well – Make sure the pita bread is extra crispy to avoid it becoming soggy when layered with the yogurt sauce.

2. Use Rotisserie Chicken – For a quicker option, use store-bought rotisserie chicken and add your own spices.

3. Adjust the Sumac – If you love tanginess, feel free to add more sumac for an extra burst of flavor.

4. Customize the Nuts – Try using a mix of pine nuts, almonds, or walnuts for added crunch and variety.

5. Make Ahead – Prep the chicken, yogurt sauce, and toasted bread in advance to save time on the day you plan to serve it. Assemble just before serving to keep the textures intact.

6. Add Vegetables – For a twist, add roasted eggplant or sautéed mushrooms to make the dish even heartier.

7. Balance the Sauce – Adjust the yogurt sauce to your liking, adding more lemon juice for extra tang or garlic for a richer flavor.

The post Musakhan fatteh appeared first on Baiti Ana.

what is borek?

Borek is a savory pastry popular in Turkish, Balkan, and Middle Eastern cuisines. It consists of thin, flaky layers of dough typically phyllo that are filled with ingredients such as cheese, spinach, or minced meat. Each bite delivers a satisfying crunch from the crisp exterior, followed by a rich, flavorful filling. Traditionally enjoyed as a breakfast, snack, or even a main dish, borek showcases a delightful balance of textures and tastes that highlights its cultural roots and culinary versatility.

Different types of cheeses that can be used in cheese borek

Feta: Crumbly and tangy, feta pairs well with creamier cheeses to balance its intensity.

Goat Cheese: Offers a distinctive tang and creaminess, making it a great choice when mixed with milder cheeses.

Cottage Cheese: For a lighter option, cottage cheese can be used to add a subtle creaminess; it works well when blended with other, meltier cheeses for a balanced texture.

Turkish Cheese Borek Ingredients

Phyllo Dough: This paper-thin pastry forms the crispy, flaky layers that define the dish, offering a light and delicate texture once baked.

Sesame Seeds: Sprinkled on top, these seeds add a subtle nutty flavor and an attractive crunch that complements the soft interior.

Fresh parsley: adds color, freshness, and a subtle herbal touch, balancing the rich, cheesy filling. Sprinkle on top for a bright and flavorful finish.

cheese filling mix:

Ricotta Cheese: Known for its creamy, smooth consistency and mild taste, ricotta provides a rich, velvety base for the cheese filling.

Mozzarella Cheese: Melting beautifully, mozzarella brings a stretchy, gooey texture and robust flavor that perfectly balances the creaminess of ricotta.

Black Seed: With its unique, aromatic, slightly peppery flavor, black seed infuses the cheese mixture with a hint of spice and complexity.

liquid mix:

Eggs: Acting as a binder in the liquid mix, eggs help meld the flavors together and contribute to a smooth, cohesive texture in the pastry layers.

Milk: Milk enriches the liquid mixture, adding moisture and creaminess that enhances the overall flavor and texture of the baked borek.

Oil: Oil not only provides richness but also helps to brush the phyllo layers, ensuring they become perfectly crisp and golden during baking.

Salt: Salt enhances and unifies all the flavors, ensuring that every bite is well-seasoned and balanced.

Black Pepper: A dash of black pepper introduces a mild kick, subtly elevating the overall flavor profile of the dish.

How to make Turkish cheese borek?

1. Prepare the Cheese Filling:

In a bowl, combine your ricotta, mozzarella, and black seed. Stir until the mixture is smooth and well blended.

2. Whisk the Liquid Mixture:

In another bowl, whisk together eggs, milk, oil, salt, and black pepper until fully combined.

3. Layer the Phyllo Dough:

Lightly brush a baking tray with oil. Begin by laying down a few sheets of phyllo dough, brushing each layer with a generous amount of the liquid mixture to keep the dough moist and help it crisp up.

4. Add the Cheese Filling:

Once you have a solid base of layered phyllo, spread the cheese filling evenly over it. Press the filling gently into the dough.

5. Complete the Layering:

Continue layering the remaining phyllo sheets on top of the cheese, again brushing every few layers with the liquid mixture. This ensures every layer becomes golden and flaky when baked.

6. Finish with a Topping:

Sprinkle sesame seeds evenly over the top layer to add a nutty flavor and a bit of extra crunch.

7. Bake the Borek:

Place the tray in a preheated oven set to a moderate temperature. Bake until the phyllo dough turns a beautiful golden brown and becomes crisp.

8. Serve and Enjoy:

Once baked, remove the borek from the oven, let it cool slightly, then cut it into pieces. Serve warm and savor the delicious contrast of the crispy layers with the creamy cheese filling.

Turkish cheese borek Storage

1. Refrigeration:

Store leftover borek in an airtight container in the fridge for up to 3 to 4 days. Reheat in the oven or air fryer at a low temperature to maintain crispiness.

2. Freezing (Unbaked):

Assemble the borek, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

3. Freezing (Baked):

Let the baked borek cool completely, then wrap it tightly or store it in an airtight container. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warm and crispy.

4. Reheating:

For the best texture, reheat in the oven at 350°F (175°C) for about 10 minutes or in an air fryer. Avoid microwaving, as it can make the phyllo soggy.

Frequently asked questions

1. What is Turkish Cheese Borek?

A crispy, flaky pastry made with layers of phyllo dough and a creamy cheese filling.

2. What cheeses can I use?

Traditional options include beyaz peynir and lor cheese. You can also use feta, ricotta, mozzarella, goat cheese, or cottage cheese.

3. How do I make the phyllo crispy?

Brush each layer with the liquid mix and bake until golden.

4. Can I prepare it ahead of time?

Yes! Assemble and refrigerate until ready to bake.

5. Can I freeze cheese borek?

Yes, you can freeze it before or after baking. If freezing unbaked, bake straight from frozen, adding extra time.

6. Can I add other fillings?

Absolutely! Spinach, ground meat, or potatoes make great additions.

7. Is it vegetarian?

Yes, cheese borek is a great vegetarian option.

8. Can I customize the flavor?

Yes, adding herbs like parsley, dill, or red pepper flakes can enhance the taste.

Tips and tricks

1. Use Fresh Phyllo Dough: If using frozen phyllo, let it thaw completely and cover it with a damp towel to prevent drying out.

2. Brush Each Layer Well: Applying the liquid mix evenly between layers helps create a crispy, golden texture.

3. Press the Cheese Filling: Gently pressing the cheese mixture into the layers prevents gaps and ensures even baking.

4. Preheat the Oven and Tray: A hot oven help the bottom crisp up beautifully.

5. If You Like It Soft: Add more of the liquid mix for a softer, more tender borek.

6. If you like it crispy: Use less liquid and bake until deeply golden brown.

7. Customize the Filling: Add spinach, ground meat, or herbs like parsley and dill for extra flavor.

8. If the Sauce Is Too Thick: Add a little more milk or water to adjust the consistency.

9. Freeze for Later: You can freeze borek before or after baking. Bake frozen borek directly without thawing, adding extra baking time.

10. Prepare Ahead of Time: Assemble the borek, refrigerate, and bake it fresh when needed for the best flavor and texture.

11. Choose the Right Cheese Mix: You can use feta or cottage cheese instead of ricotta, but always mix a cheese that melts well (like mozzarella) with a creamy cheese (like ricotta, feta, or cottage cheese) to achieve the perfect creamy and cheesy texture.

More cheese recipes

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Black seed

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Turkish cheese borek

Cheese borek is a delicious Turkish pastry made with layers of crispy, golden phyllo dough filled with a rich, creamy cheese mixture. Its perfectly flaky on the outside and soft on the inside, offering a savory, melt-in-your-mouth experience. Ideal for breakfast, snacks, or appetizers, this classic dish is both easy to make and full of flavor.

Course Breakfast, Main Course, Side Dish

Cuisine turkish

Keyword borek, cheeseborek, turkishcheeseborek

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 24 Pieces

Ingredients

• 1 package phyllo dough
• 2 tbsp Sesame seeds for topping
• Parsley for garnish

Cheese mix:

• 1 cup Ricotta cheese
• 3 cups Mozzarella cheese
• 2 tsp Black seed

Liquid mix:

• 2 Eggs
• 1 cup Milk
• 1/3 cup Oil
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

• Preheat your oven to 350°F.
• In a bowl, mix together the ricotta cheese, mozzarella cheese, and black seed.
• In a separate bowl, whisk the eggs, milk, oil, salt, and pepper to create the liquid mix.
• Lightly brush a baking tray with oil. Begin by layering 8 sheets of phyllo dough on the bottom and 8 sheets on the top, brushing a generous amount of the liquid mix over every 2 layers.
• After laying down half of the phyllo dough, add the cheese mixture evenly and press it down. Then continue layering the remaining phyllo sheets, again brushing with the liquid mix between every 2 layers until finished.
• Sprinkle the top with sesame seeds.
• Bake in the preheated oven for about 40 minutes or until golden brown.
• Remove from the oven, cut into pieces, and enjoy while still warm.

Video

Notes

1. Use Fresh Phyllo Dough: If using frozen phyllo, let it thaw completely and cover it with a damp towel to prevent drying out.

2. Brush Each Layer Well: Applying the liquid mix evenly between layers helps create a crispy, golden texture.

3. Press the Cheese Filling: Gently pressing the cheese mixture into the layers prevents gaps and ensures even baking.

4. Preheat the Oven and Tray:  A hot oven and tray help the bottom crisp up beautifully.

5. If You Like It Soft: Add more of the liquid mix for a softer, more tender borek.

6. If You Like It Crispy: Use less liquid and bake until deeply golden brown.

7. Customize the Filling: Add spinach, ground meat, or herbs like parsley and dill for extra flavor.

8. If the Sauce Is Too Thick:  Add a little more milk or water to adjust the consistency.

9. Freeze for Later: You can freeze borek before or after baking. Bake frozen borek directly without thawing, adding extra baking time.

10. Prepare Ahead of Time: Assemble the borek, refrigerate, and bake it fresh when needed for the best flavor and texture.

11. Choose the Right Cheese Mix: You can use feta or cottage cheese instead of ricotta, but always mix a cheese that melts well (like mozzarella) with a creamy cheese (like ricotta, feta, or cottage cheese) to achieve the perfect creamy and cheesy texture.

The post Turkish Cheese Borek appeared first on Baiti Ana.

Fattoush Cups offer a fresh, exciting twist on a classic Middle Eastern dish, perfect for gatherings and special occasions. By transforming the traditional fattoush salad into bite-sized cups, this recipe introduces a fun, interactive way to enjoy the flavors of this beloved salad.

The crispy, crunchy pita cups, made from mini pita bread, serve as the perfect vessel to hold the vibrant, refreshing salad inside. Each cup is topped with a drizzle of sweet and tangy pomegranate molasses, adding a burst of flavor to every bite.

Additionally, the twist of cheese enhances the dish, elevating the taste and creating a unique combination of textures. Whether you hold the cup and take a bite or break it open to enjoy the crispy bread and fresh salad, these Fattoush Salad Cups offer an unforgettable culinary experience. Perfect for anyone looking to impress their guests with a new, creative take on a traditional favorite, these cups offer both convenience and a burst of flavor in every bite.

Fattoush cups Summary

• Prep Time: 20 minutes
• Cook Time: 10 minutes (for crispy pita cups )
• Cooling Time: 5 minutes for the crispy pita bread
• Cuisine: Middle Eastern
• Flavor Profile: Tangy, savory, slightly sweet, and refreshing
• Texture: Crisp, crunchy, and juicy

fattoush cups ingredients

Salad

Romaine Lettuce adds a fresh and crisp texture to the salad.

Cucumbers Next, cucumbers bring a cool and juicy bite that enhances the crunch.

Tomato provide a burst of sweetness and tanginess.

Sweet Pepper add a mild, crisp flavor with a hint of natural sweetness.

Radishes give a slight peppery taste that balances the salad.

Red Cabbage adds a pop of color and a satisfying crunch.

Red Onion offer a sharp and slightly sweet taste.

Parsley brings a fresh and slightly earthy flavor.

Mint Leaves add a refreshing and aromatic touch.

Pomegranate Seeds provide a juicy burst of sweetness.

String Cheese gives a creamy and slightly salty contrast.

Dressing

lemon juice adds a zesty and tangy flavor.

Olive oil creates a smooth and rich base.

Pomegranate Molasses adds deep sweetness and a hint of tartness.

Garlic enhances the dressing with a bold, savory kick.

Salt brings out all the flavors in the salad.

Dried Mint gives a cool and slightly sweet aroma.

Sumac adds a tangy, citrus-like taste.

Oregano or Thyme (Zaatar) provides an earthy and slightly herbal finish.

Pita crunchy cups

Most importantly, crispy pita cups hold the salad and add a satisfying crunch.

How to make fattoush cups

Step 1: Prepare the Crunchy Pita Cups

1. Cut pita bread into circles of your preferred size. You can make them bite-sized or larger to break into your plate.

2. Place the pita circles in a cupcake pan. You have two options:

Baked version: Brush with oil and bake until crispy.

Fried version: Bake just enough to hold their shape, then remove and deep-fry until golden and crispy. (The deep-fried version is crunchier and more flavorful.)

3. Place on a cooling rack to cool completely. If deep-fried, turn them upside down to allow excess oil to drain. These can be prepared ahead of time or the day before.

Step 2: Make the Salad

1. Wash all the vegetables thoroughly and dry them.

2. Chop the cucumbers, tomato, sweet pepper, radishes, red cabbage, and red onion into small pieces.

3. In a bowl, mix the dressing ingredients: lemon juice, olive oil, pomegranate molasses, minced garlic, salt, dried mint, sumac, and oregano or thyme.

4. Pour the dressing over the chopped vegetables and mix well. Alternatively, serve the dressing on the side so everyone can add their desired amount.

Step 3: Assemble the Crispy Fattoush Salad Cups

1. Fill each crunchy pita cup with the salad mixture.

2. Top with string cheese, pomegranate seeds, and a drizzle of pomegranate molasses.

3. Sprinkle with freshly chopped parsley for garnish.

Step 4: How to Eat

Enjoy these mini cups by holding them in your hand and taking a bite.

If you made larger cups, place one on your plate, break it with a fork, and enjoy!

frequently asked questions

Tips and Tricks for perfect fattoush cups

1. Use Fresh Ingredients Always choose fresh, crisp vegetables to enhance the salads flavor and texture.

2. Keep the Pita Cups Crispy Store baked or fried pita cups in an airtight container to prevent them from getting soggy.

3. Customize the Dressing Adjust the lemon juice, salt, and pomegranate molasses to match your taste preference. If you like a bolder flavor, add extra sumac or dried mint.

4. Prep Ahead Chop the vegetables and make the dressing in advance, but wait to assemble the salad until just before serving. This keeps everything fresh and crunchy.

5. Use an Air Fryer for a Healthier Option If you prefer a lighter version, air-fry the pita cups instead of deep-frying. They will still be crispy but with less oil.

6. Don’t Overdress the Salad If you’re serving guests, keep the dressing on the side so everyone can add as much as they like. This also prevents the salad from becoming soggy.

7. Add a Protein for a Complete Meal To make this salad more filling, add grilled chicken, shrimp, chickpeas, or feta cheese.

8. Experiment with Herbs Fresh mint and parsley add a great aroma, but you can also try basil or cilantro for a different twist.

9. Play with Toppings Pomegranate seeds add a burst of sweetness, but you can also sprinkle toasted nuts or crumbled cheese for extra texture.

10. Serve Immediately for the Best Texture Once the salad is assembled in the pita cups, serve it right away to enjoy the perfect crunch.

More recipes

fattoush Salad

Baked Kibbeh Cups

Products

Pomegranate Molasses

Sumac

Dried Mint

Bread basket

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Fattoush cups

Fattoush Cups offer a fresh, exciting twist on a classic Middle Eastern dish, perfect for gatherings and special occasions. By transforming the traditional fattoush salad into bite-sized cups, this recipe introduces a fun, interactive way to enjoy the flavors of this beloved salad.

Course Appetizer, Salad

Cuisine Lebanese, Middle Eastern

Keyword fattoush, fattoushcups, lebanesesalad, salad, saladcups, saladrecipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 10 People

Ingredients

• 8 large romaine lettuce leaves
• 2 small cucumbers
• 1 large tomato
• 1 large sweet pepper
• 3 large radishes
• 1 cup shredded red cabbage
• 1 small red onion
• ¼ cup chopped parsley
• 8 fresh mint leaves
• Pomegranate seeds
• String cheese optional, but it tastes really good with it

For the dressing

• 1 large lemon juiced
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 clove garlic minced
• 1 teaspoon salt or more, to taste
• 1 teaspoon dried mint
• 1 teaspoon sumac
• ½ teaspoon oregano or thyme Arabic zaatar

For the crunchy pita cups

• 3 to 4 large pita bread
• Muffin pan
• Oil to deep fry baked then deep fried or olive oil to brush (if only baked)

Instructions

Step 1: Prepare the Crunchy Pita Cups

• Cut pita bread into circles of your preferred size. You can make them bite-sized or larger to break into your plate.
• Place the pita circles in a cupcake pan. You have two options:
• Baked version: Brush with oil and bake until crispy.
• Fried version: Bake just enough to hold their shape, then remove and deep-fry until golden and crispy. (The deep-fried version is crunchier and more flavorful.)
• Place on a cooling rack to cool completely. If deep-fried, turn them upside down to allow excess oil to drain. These can be prepared ahead of time or the day before.

Step 2: Make the Salad

• Wash all the vegetables thoroughly and dry them.
• Chop the cucumbers, tomato, sweet pepper, radishes, red cabbage, and red onion into small pieces.
• In a bowl, mix the dressing ingredients: lemon juice, olive oil, pomegranate molasses, minced garlic, salt, dried mint, sumac, and oregano or thyme.
• Pour the dressing over the chopped vegetables and mix well. Alternatively, serve the dressing on the side so everyone can add their desired amount.

Step 3: Assemble the Crispy Fattoush Salad Cups

• Fill each crunchy pita cup with the salad mixture.
• Top with string cheese, pomegranate seeds, and a drizzle of pomegranate molasses.
• Sprinkle with freshly chopped parsley for garnish.

Step 4: How to Eat

• Enjoy these mini cups by holding them in your hand and taking a bite.
• If you made larger cups, place one on your plate, break it with a fork, and enjoy!’

Video

Notes

1. Use Fresh Ingredients Always choose fresh, crisp vegetables to enhance the salads flavor and texture.

2. Keep the Pita Cups Crispy Store baked or fried pita cups in an airtight container to prevent them from getting soggy.

3. Customize the Dressing Adjust the lemon juice, salt, and pomegranate molasses to match your taste preference. If you like a bolder flavor, add extra sumac or dried mint.

4. Prep Ahead Chop the vegetables and make the dressing in advance, but wait to assemble the salad until just before serving. This keeps everything fresh and crunchy.

5. Use an Air Fryer for a Healthier Option If you prefer a lighter version, air-fry the pita cups instead of deep-frying. They will still be crispy but with less oil.

6. Don’t Overdress the Salad If you’re serving guests, keep the dressing on the side so everyone can add as much as they like. This also prevents the salad from becoming soggy.

7. Add a Protein for a Complete Meal To make this salad more filling, add grilled chicken, shrimp, chickpeas, or feta cheese.

8. Experiment with Herbs Fresh mint and parsley add a great aroma, but you can also try basil or cilantro for a different twist.

9. Play with Toppings Pomegranate seeds add a burst of sweetness, but you can also sprinkle toasted nuts or crumbled cheese for extra texture.

10. Serve Immediately for the Best Texture Once the salad is assembled in the pita cups, serve it right away to enjoy the perfect crunch.

The post fattoush cups appeared first on Baiti Ana.

When making hummus at home, I often use canned chickpeas for convenience. However, you can always soak dried chickpeas overnight and cook them until soft, which gives a slightly different texture. If you prefer speed, using a pressure cooker can save you time, allowing you to cook dried chickpeas much faster. Regardless of which method you choose, its is a healthier and more flavorful option than store-bought varieties.

what You Need To Make Hummus

• Chickpeas (1 can or 2 cups cooked): The main base of the hummus, chickpeas provide a smooth texture and nutty flavor. Whether you use canned or cooked chickpeas, both work wonderfully in this recipe, making it versatile and convenient.

• Tahini (1/3 cup): This rich, creamy paste made from ground sesame seeds adds depth and a subtle, nutty flavor. It’s the key ingredient that gives it, its signature smoothness and richness.

• Vegetable oil or olive oil (3 tbsp): Oil is essential for this recipe . While vegetable oil provides a neutral base, olive oil adds a slightly fruity, aromatic note that enhances the overall flavor.

• Lemon juice (1/4 cup): Fresh lemon juice brightens up the hummus with a tangy kick, balancing the creamy richness of the tahini and chickpeas. It also adds a burst of freshness that lifts the dip’s flavors.

• Ice cubes (6 to 8): Ice cubes are an unexpected but essential ingredient. They help create a light, airy texture, making the hummus smoother and more velvety.

• Garlic (1 clove): A small amount of garlic adds a bold, savory flavor to the hummus. It brings a fragrant depth, complementing the richness of the tahini and the earthiness of the chickpeas.

• Salt (1 tsp or more to taste): Salt is essential to bring out all the flavors in the hummus. You can adjust the amount depending on how salty you prefer your dip.

• Paprika (1/2 tsp, optional): Paprika adds a mild smoky note and a pop of color to the hummus. It’s optional, but it gives the dip an extra layer of flavor if you enjoy a hint of smokiness.

How to make the best hummus

First, drain the chickpeas and add them to a blender or food processor. This is the base of your hummus, so make sure they’re well-drained to avoid excess liquid.

Next, add the tahini, lemon juice, oil, garlic, salt, paprika, and ice into the blender. As you blend, the ice helps create a smooth and creamy texture, while the garlic and spices infuse the hummus with flavor.

Then, check the consistency. If you find it too thick, you can add some of the chickpea liquid to loosen it up. This step is optional and really depends on your personal preference for texture.

Finally, transfer the hummus to a plate, drizzle it with olive oil, and sprinkle some paprika on top. Serve it with pita bread, and enjoy your freshly made, flavorful hummus!

Frequently Asked Questions

1. Do I need to cook chickpeas for hummus?

• No, you don’t need to cook canned chickpeas. However, if you’re using dried chickpeas, soak and cook them first.

2. Can I make this recipe without tahini?

• Yes, you can skip tahini, but the hummus will taste different. Instead, try using extra olive oil or yogurt for creaminess.

3. How can I make it smoother?

• To make it smoother, blend the hummus longer. Also, adding a bit of ice cubes can help achieve a creamy texture.

4. What can I use if I don’t have paprika?

• If you don’t have paprika, you can substitute it with cumin or skip it altogether. Alternatively, use smoked paprika for a deeper flavor.

5. How long does homemade hummus last?

• You can store hummus in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for a few months.

6. Can I adjust the flavor of my hummus?

• Definitely! You can add more garlic or lemon juice to taste. Feel free to experiment with spices for a unique twist.

7. Should I use olive oil or vegetable oil ?

• Both oils work well, but olive oil gives a richer flavor. If you prefer a lighter taste, vegetable oil is a good choice.

8. Can I add other ingredients to hummus?

• Yes, you can add roasted red peppers, herbs, or sun-dried tomatoes. These ingredients will give your hummus a new flavor profile.

Tips and tricks

1. Use ice cubes to make the hummus smoother and creamier.

2. Peel the chickpeas for an extra-smooth texture.

3. Adjust the lemon juice and garlic to your taste for more tang or flavor.

4. Always use tahini for the rich, creamy texture and authentic flavor.

5. Add a pinch of cumin or smoked paprika for a smoky taste.

6. Blend longer to get a smoother, creamier consistency.

7. Chill the hummus before serving to enhance the flavors.

8. Use chickpea liquid to adjust the texture if the hummus is too thick.

9. Top your hummus with olive oil, sesame seeds, or fresh herbs for extra flavor.

10. Make it ahead of time so the flavors can blend and taste even better.

This recipe pairs perfectly with hummus.

Falafel recipe : Serve this alongside hummus for the perfect combination

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Hummus Recipe

Hummus is a classic Middle Eastern dip made from

a simple yet flavorful blend of cooked chickpeas,

tahini, lemon juice, olive oil, garlic, and salt.

Typically, it’s served as a starter or paired with pita bread.

Course Appetizer

Cuisine Middle Eastern

Keyword chickpeasdip, hummus, hummusdip, hummusrecipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 People

Ingredients

• 1 can chickpeas 540ml or 2 cups cooked chickpeas
• 1/3 cup tahini
• 3 tbsp vegetable oil or olive oil
• 1/4 cup lemon juice
• 6 to 8 ice cubes
• 1 garlic clove
• 1 tsp salt or more to taste
• 1/2 tsp paprika optional

Instructions

• Drain the chickpeas, then add them to a blender or food processor.
• Add the tahini, lemon juice, oil, garlic, salt, paprika, and ice, then blend until smooth.
• If the hummus is too thick, add some of the hummus liquid and blend. This step is optional, depending on how thick you like your hummus.
• Transfer the hummus to a plate and top it with olive oil and paprika. Serve with pita bread.

The post Hummus Recipe appeared first on Baiti Ana.

Recipe Summary

This homemade white cheese, or Jibneh Baladi, is a creamy, firm cheese made from whole milk and white vinegar. It’s simple to prepare, and the result is a fresh, flavorful cheese that can be used in a variety of dishes. The cheese is pressed to remove excess liquid, resulting in a firm texture, and is soaked in a salty brine for added flavor.

Flavor Profile: Mild, creamy, and slightly tangy with a rich, fresh taste that surpasses store-bought varieties.

Cooking Techniques: Heating and curdling the milk, followed by pressing and soaking, creates a smooth, firm texture and enhances the flavor.

Prep Time: 20 minutes

Cook Time: 8 hours (includes pressing and resting time)

Ingredients for Homemade white cheese

Milk: Use milk with full fat for the creamiest texture.

White vinegar: Helps to curdle the milk and form the cheese.

Salt: Adds flavor to the cheese.

Paper towel or cheese mesh cloth: Used to drain the cheese curds and form the cheese

.Strainer: Helps separate the curds from the whey.

Something heavy: To press the cheese and remove excess liquid.

Hot water mixed with salt: Creates a brine for soaking the cheese after it’s made, adding flavor.

• Alternatively, you can save the cheese liquid and mix the salt directly into it instead of using water.

How to make Homemade white cheese

1-First, in a pot, add 4 liters of full-fat milk (homo milk)

2-Next, turn on the heat and stir every couple of minutes.

3-Then, add salt and mix it well into the milk.

4-Once the milk gets very hot, but before it boils, turn off the heat and add the vinegar, then stir. Use only white vinegar, as other types may have a strong taste.

5-Finally, you will notice the milk starting to separate, forming small curds.

6-Next, leave it for a couple of minutes until you see a clear liquid, more towards yellow.

7-Then, use a strainer to take out the cheese, and place it in a paper towel or cheese mesh cloth. Afterwards, close the cloth and press very well to remove all the liquid.

8-Next, leave the cheese inside the strainer and place something heavy on top, like a weight, so that all the water drains out and the cheese becomes firm.

9-Then, leave it overnight or for at least 8 hours to allow the cheese to set properly.

10-Next, take the cheese out. If it’s too soft for your liking, keep it under the heavy weight for another few hours.

11-Then, mix hot water with salt until the salt dissolves, and let it cool down. Alternatively, you can save the cheese liquid and mix it with salt instead of using water.

12-Afterward, place the cheese in a container and pour the salted water on top.

13-Finally, refrigerate for a couple of hours before serving.

5 tips and tricks

1. First, use full-fat milk for the creamiest and richest texture. Skim or low-fat milk won’t provide the same smooth consistency.

2. Next, be mindful of the temperature. When heating the milk, avoid boiling it. Stir occasionally and turn off the heat just before it starts to boil to prevent burning.

3. Additionally, always opt for white vinegar, as it has a milder flavor. Other types of vinegar can result in a strong, unpleasant taste.

4. Moreover, pressing the cheese is essential for achieving a firmer texture. Press it well to remove as much liquid as possible, and consider pressing it longer if you prefer a denser cheese.

5. Finally, soak the cheese in a brine (salted water) after it sets. This adds extra flavor and helps preserve the cheese for a longer shelf life.

frequently asked questions (FAQs)

Can I use a different type of vinegar?

Ideally, you should use white vinegar because it has a milder flavor. Other types of vinegar may result in a stronger taste that could overpower the cheese.

What if my cheese is too soft?

If this happens, you can simply press the cheese for a few more hours under a heavy weight to remove excess liquid. This will help firm it up.

Can I store this cheese for a long time?

Yes, you can store the cheese in a brine (salted water) in the refrigerator, which will keep it fresh for about 1-2 weeks.

Do I have to use a cheese cloth?

While cheese cloth is helpful for draining, you can also use a clean kitchen towel or even a paper towel. The key is to remove as much liquid as possible for the right texture.

Can I use this cheese in cooking?

Definitely! This homemade white cheese is versatile and can be used in a variety of dishes, from salads and sandwiches to baked goods.

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Homemade White Cheese

Homemade white cheese, known as Jibneh Baladi or Arabic cheese, is a firm, sliceable cheese popular in Lebanon. Compared to store-bought versions, homemade Jibneh Baladi is even creamier, with a fresh taste that’s hard to beat. Made from simple ingredients, this cheese boasts a smooth texture and mild, tangy flavor, making it perfect for pairing with bread, olives, or vegetables. Ultimately, making it at home gives you a richer, more authentic taste that store-bought cheese just can’t match.

Course Side Dish

Cuisine Middle Eastern

Keyword Homemade White Cheese

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 4 Liters whole milk: Use milk with full fat for the creamiest texture.
• 1/2 cup white vinegar: Helps to curdle the milk and form the cheese.
• 2 tsp salt: Adds flavor to the cheese.
• Paper towel or cheese mesh cloth: Used to drain the cheese curds and form the cheese.
• Strainer: Helps separate the curds from the whey.
• Something heavy: To press the cheese and remove excess liquid.
• 4 cups hot water mixed with 2 tbsp salt: Creates a brine for soaking the cheese after it’s made adding flavor.
• Alternatively you can save the cheese liquid and mix the salt directly into it instead of using water.

Instructions

• First, in a pot, add 4 liters of full-fat milk (homo milk).
• Next, turn on the heat and stir every couple of minutes.
• Then, add salt and mix it well into the milk.
• Once the milk gets very hot, but before it boils, turn off the heat and add the vinegar, then stir. Use only white vinegar, as other types may have a strong taste.
• Finally, you will notice the milk starting to separate, forming small curds.
• Next, leave it for a couple of minutes until you see a clear liquid, more towards yellow.
• Then, use a strainer to take out the cheese, and place it in a paper towel or cheese mesh cloth. Afterwards, close the cloth and press very well to remove all the liquid.
• Next, leave the cheese inside the strainer and place something heavy on top, like a weight, so that all the water drains out and the cheese becomes firm.
• Then, leave it overnight or for at least 8 hours to allow the cheese to set properly.
• Next, take the cheese out. If it’s too soft for your liking, keep it under the heavy weight for another few hours.
• Then, mix hot water with salt until the salt dissolves, and let it cool down. Alternatively, you can save the cheese liquid and mix it with salt instead of using water.
• Afterward, place the cheese in a container and pour the salted water on top.
• Finally, refrigerate for a couple of hours before serving.

The post Homemade white cheese appeared first on Baiti Ana.

Vegetarian Stuffed Grape Leaves ingredients

Short grain rice: This rice absorbs flavors well. It stays tender and holds the filling together.

Grape leaves: These leaves provide a tangy, briny flavor. They wrap around the filling and hold it in place.

Tomatoes: Fresh tomatoes add juiciness and sweetness. They also add color to the filling.

Parsley: Parsley adds freshness and brightens the dish. It also adds a pop of green.

Onion: Onion brings savory depth. It becomes sweet as it cooks.

Garlic: Garlic gives a fragrant, aromatic flavor. It enhances the overall taste.

Lemon juice: Lemon juice adds tang and brightness. It balances the richness of the olive oil.

Olive oil: Olive oil binds the ingredients. It adds smoothness and a subtle fruity taste.

Pomegranate molasses: Pomegranate molasses gives sweetness and tartness. It deepens the flavor.

Salt and black pepper: Salt brings out the flavors. Pepper adds mild heat.

7 spice: This spice blend adds warmth and complexity. It includes cinnamon, allspice, and other spices.

Dried mint: Dried mint adds a refreshing, cool flavor. It balances the dish.

Potato slices and carrot slices: These prevent the grape leaves from sticking. They also add extra flavor during cooking.

How to make Vegetarian Stuffed Grape Leaves

1. Soak the Rice:

Rinse the rice. Soak it for 30 minutes. This helps it cook evenly.

2. Prepare the Vegetables:

Chop the parsley. Dice the tomatoes. Finely chop the onion and garlic.

3. Cook the Grape Leaves:

Boil water in a pot. Add the grape leaves. Cook for 2 minutes, then remove.

4. Cool the Grape Leaves:

Rinse the leaves with cold water. Or drop them in cold water.

5. Make the Spice Mix:

Mix salt, pepper, mint, 7 spice, lemon juice, olive oil, and pomegranate molasses. Stir until combined.

6. Prepare the Rice Filling:

Mix the soaked rice with vegetables and spices. Stir well to combine.

7. Stuff the Grape Leaves:

Place a leaf shiny side down. Add rice filling in the center. Fold in the sides and roll tightly.

8. Layer the Pot:

Slice potatoes and carrots. Place them at the bottom of the pot.

9. Arrange the Stuffed Grape Leaves:

Place the stuffed grape leaves in the pot. Pack them tightly.

10. Cover with Extra Grape Leaves:

Add leftover grape leaves on top. This helps hold the rolls in place.

11. Add Cooking Liquid:

Pour rice liquid, water, olive oil, lemon juice, pomegranate molasses, and salt over the rolls. Make sure the liquid covers them.

12. Cook the Stuffed Grape Leaves:

Add a heat-resistant weight on top. Bring to a boil, then reduce heat to simmer. Cover and cook for 1 hour and 30 minutes.

13. Serve:

Let cool slightly. Serve warm or cold.

Fresh grape leaves vs jarred grape leaves

Fresh grape leaves are ideal for a more authentic taste. They have a vibrant color and a tender texture. To use them, you’ll need to blanch them briefly in hot water to soften them. Fresh leaves are typically available during the growing season, so they’re perfect for those who prefer a more natural, seasonal option.

Jarred Grape Leaves:

On the other hand, jarred grape leaves are convenient and ready to use. They are preserved in brine, which gives them a slightly tangy flavor. Since they come pre-washed and pre-packed, they save time. However, they may be more salty, so its best to rinse them before using. I usually like to cook them in hot water for about 1 minute.

How to store grape leaves

Uncooked Grape Leaves (Fresh or Jarred):

If you have fresh grape leaves, you should blanch them in hot water for a few minutes before storing. After blanching, wrap them tightly in plastic wrap and store them in a freezer bag or place the green leaves on top each other in a container close it tight and place it in the freezer.They will keep in the freezer for up to six months.

If you’re using jarred grape leaves, simply store the unopened jar in a cool, dark place. Once opened, transfer the leaves to an airtight container and refrigerate. They will last about a week in the fridge.

Stuffed Uncooked Grape Leaves:

If you’ve rolled the grape leaves with the filling but haven’t cooked them, you can freeze them. Place the stuffed grape leaves on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them into a freezer bag or airtight container. This method prevents them from sticking together.

Stuffed, uncooked grape leaves will stay fresh for up to a 3 month in the freezer. When ready to cook, you can cook them directly from frozen just add a few extra minutes to the cooking time.

Cooked Grape Leaves:

After cooking, allow the stuffed grape leaves to cool completely. Then, place them in an airtight container or freezer bag. You can store them in the refrigerator for up to three days.

For longer storage, freeze the cooked grape leaves. Wrap them tightly and place them in a freezer bag. They will stay fresh for up to 3 month. When ready to eat, simply thaw and reheat them.

Frequently Asked Questions for Vegetarian Stuffed Grape Leaves

1. Can I make stuffed grape leaves ahead of time?

Yes, you can prepare them a day before. Simply store them in the refrigerator. When ready to serve, heat them or serve cold.

2. Can I freeze stuffed grape leaves before cooking?

Absolutely! After rolling the grape leaves, place them on a tray and freeze them. Once frozen, transfer them to a freezer bag or airtight container. You can cook them directly from frozen when you’re ready.

3. Can I freeze stuffed grape leaves after cooking?

Yes, you can also freeze them after cooking. Let them cool completely, then store them in an airtight container or freezer bag. When ready to serve, thaw and reheat, or enjoy them cold.

4. How do I know when the rice is fully cooked?

The rice should be tender, and the grape leaves should be soft. If the rice is still firm, add a little more water and cook for a bit longer.

5. Can I use different spices?

Yes, feel free to adjust the spices according to your taste.

6. What can I serve with stuffed grape leaves?

Stuffed grape leaves pair well with yogurt, You can also enjoy them with pita bread.

7. Can I use fresh grape leaves instead of jarred ones?

Of course! If you’re using fresh grape leaves, blanch them in boiling water for a few minutes before using them in the recipe.

8. Can I use a different type of rice?

While short-grain rice works best for its sticky texture, you can try using medium or long-grain rice, but the texture may vary slightly.

9. Do we eat grape leaves hot or cold?

You can eat stuffed grape leaves either hot or cold. They are delicious both ways, so choose whatever you prefer!

Tips and Tricks for Vegetarian Stuffed Grape Leaves

1. Use Short-Grain Rice:

Always use short-grain rice like Calrose. It sticks together and keeps the rolls tight.

2. Don’t Overstuff:

Be careful not to overstuff the leaves. This helps them cook evenly and stay sealed.

3. Roll Tightly, But Not Too Tight:

Roll the leaves snugly, but leave space. The rice will expand while cooking.

4. Use Fresh Grape Leaves:

Blanch fresh grape leaves in hot water for a minute. This softens them and makes rolling easier.

5. Layer Potatoes and Carrots:

Place sliced potatoes and carrots at the bottom of the pot. This prevents sticking and adds flavor.

6. Weight Down the Leaves:

Place something heavy on top of the leaves. This keeps them packed and prevents them from unrolling.

7. Let Them Rest After Cooking:

Let the stuffed grape leaves rest for 30 minutes. This allows the flavors to develop.

8. Freeze for Later:

You can freeze them before or after cooking. They last up to 3 months in the freezer.

9. Add Extra Lemon:

For extra tang, add more lemon juice to the filling or cooking liquid.

10. Serve with Yogurt or extra lemon juice:

Serve them with yogurt or more lemon juice. It adds creaminess and balances the flavors.

More vegetarian recipes

Stuffed Cabbage Cake

Middle eastern Spinach Pies

Falafel

Print

Vegetarian stuffed grape leaves

Stuffed Grape Leaves are a beloved Middle Eastern

dish that has won the hearts of many around the world.

These tender leaves are filled with a flavorful mixture

of rice, vegetables, and spices, offering a perfect

balance of savory and tangy flavors.While traditionally

served as a cold appetizer, they can also be enjoyed warm,

making them a versatile dish for any occasion. 

Course Appetizer, Main Course

Cuisine Middle Eastern

Keyword grapeleaves, rolledgrapeleaves, stuffedgrapeleaves, vegetarian

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Servings 6 People

Ingredients

• 2 cups short grain rice calrose rice
• 1 jar grape leaves or you can use frozen or fresh
• 2 large tomatoes
• 1 cup chopped parsley
• 1 large onion
• 3 cloves minced garlic
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 2 tbsp pomegranate molasses
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tsp 7 spice
• 1 tbsp dried mint

Liquid for cooking

• Liquid from the rice
• Water enough to cover the grape leaves while cooking
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp pomegranate molasses
• 1 tsp salt

For topping and bottom

• Potato slices
• Carrot slices
• Grape leaves to cover the top

Instructions

• First, wash and soak the rice for at least 30 minutes. This helps the rice cook evenly and prevents it from becoming too sticky.
• While the rice is soaking, chop the parsley, dice the tomatoes, and finely chop the onion and garlic. This will make the stuffing preparation quicker.
• In a separate pot, bring water to a boil and cook the grape leaves for around 2 minutes, or until the color changes. This will soften them and make them easier to roll.
• Once cooked, remove the grape leaves from the water and either rinse them under cold water or drop them into cold water to stop the cooking process.
• In a bowl, mix together the salt, pepper, dried mint, 7 spice, lemon juice, olive oil, and pomegranate molasses. This will add a burst of flavor to the rice mixture.
• In a large bowl, combine the soaked rice with the chopped vegetables and the prepared spice mix. Stir everything together until the rice and vegetables are well coated with the spices.
• Place a grape leaf flat on a surface, and add a spoonful of the rice mixture in the center. Carefully fold in the sides and roll tightly to form a little bundle. Repeat with the rest of the grape leaves and rice mixture.
• At the bottom of a large pot, arrange slices of potato and carrot. These will help prevent the stuffed grape leaves from sticking and give extra flavor to the dish.
• Layer the stuffed grape leaves on top of the potatoes and carrots. Once all the rolls are in, add additional grape leaves on top to cover everything.
• Pour the liquid for cooking—consisting of the liquid from the rice, water, olive oil, lemon juice, pomegranate molasses, and salt—over the stuffed grape leaves until they’re covered.
• Cover the pot with a lid and simmer on low heat for about 60 minutes to 90 minutes or until the rice is fully cooked and the flavors are well absorbed.
• Once cooked, let the stuffed grape leaves cool slightly before serving. These can be served warm or cold, making them a perfect appetizer for any occasion.

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