Ingredients
White cheese5 kilograms
Black seed4 tablespoons
Mastic1 teaspoon
Steps
- 1
If the cheese is not salty, first cut the block into about 6 pieces, then place the cheese in a strainer, sprinkle about a large cup of salt over the cheese pieces, and stir by holding the strainer with our hands and flipping it.
5 minRequired Tools:
Strainer - 2
Place a plate under the strainer and put the cheese in the fridge for two days, remembering to turn it and discard the drained water.
2880 min - 3
In a pot, add a quarter cup of salt and about 6 cups of water along with the mastic, which should be placed in a small piece of cheesecloth and tied. Then, put it on the stove until it boils, add several pieces of cheese, and let it boil. Then, take a piece of cheese and press it with our finger; if it presses slightly to the other side.
10 minRequired Tools:
Pot - 4
Remove all the cheese and place it in a strainer, sprinkle black seed on it, and gently press it to remove the water, then spread it on a tray to cool.
5 minRequired Tools:Strainer
Tray - 5
Repeat the process and boil the remaining cheese in the same way until finished. After the cheese cools, it can be placed in bags and stored in the freezer, and put it in the fridge for a while before use.
10 min - 6
If the cheese is salty like Akkawi or Nabulsi, use water without salt and cut and boil it in the same way.
5 min
Nutrition Facts
White cheeseper 100gBlack seedper 100gMasticper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.