Cheese has a long history in Egypt and is an important part of the Egyptian diet. The manufacture of cheese is even depicted in murals in Egyptian tombs. According to legend dated thousand of years ago, an Arab merchant packed a pouch of milk in a sheep-stomach bag for traveling. When he arrived at his destination, the milk had separated into curds and whey as a result of the combination of heat, motion, and rennet in the bag! 

Egyptian Cottage Cheese

INGREDIENTS:

 

2 cups Areesh (Egyptian cottage cheese, can sub fresh ricotta) 

1 tomato, diced & seeded 

1/3 cup sesame seeds

1/3 cup unsalted hazelnut

1/2 cup coriander seeds

1/4 cup cumin seeds 

Salt and pepper to taste. 

1-2 tablespoons olive oil 

Blend all together and keep in airtight container.

DIRECTIONS:

 

1. Mix all together and finish with olive oil. 

2. Eat with a fork or with Egyptian Baladi bread (pita).

3. Keep in an airtight container.

 

Recipe submitted by @dinainthekitchen with edits by PlanetBox