Turkish white cheese spread with mint and walnuts Recipe
This spread is a creamy combination of salty cheese, fresh mint, and crunchy nuts, perfect for spreading on bread. In Turkish breakfasts, various cheese and vegetable spreads are a must, so everyone can scoop them up with pieces of bread. The taste is a bit like cottage cheese with herbs and a light nutty note.
A quick, no-cook spread that brings the flavors of a Turkish breakfast table to your home: salty cheese, fresh herbs, and crunchy nuts in one simple bowl.
Chef's tips
Use a good-quality, slightly firm white cheese or feta so the spread has character and doesn’t turn out bland. Don’t skip the fresh mint – dried mint won’t give the same refreshing aroma.
How to serve
Serve as part of a mezze-style spread with olives, sliced tomatoes and cucumbers, boiled eggs, and various breads. It’s also great in sandwiches or as a topping for toasted baguette slices.
Ingredients
- white cheese firm, feta-style - 200 g
- plain yogurt thick - 3 tablespoons
- olive oil - 1 tablespoon
- walnuts roughly chopped - 40 g
- fresh mint finely chopped leaves - 2 tablespoons
- parsley chopped - 1 tablespoon
- garlic very finely chopped or grated - 0.5 clove
- lemon juice - 1 teaspoon
- black pepper to taste
Preparation
- Crumble the white cheese into small pieces in a bowl using a fork.
- Add the yogurt and olive oil, then mash with a fork or spoon for 1–2 minutes, until the mixture is fairly smooth with small cheese lumps.
- Add the chopped nuts, mint, parsley, garlic, and lemon juice. Mix thoroughly until everything is evenly distributed.
- Season with black pepper to taste. Taste and, if the cheese is not very salty, you can add a pinch of salt.
- Transfer the spread to a small bowl, smooth the top with a spoon, and drizzle lightly with olive oil. Serve immediately or after chilling in the fridge for about 30 minutes.
Storage
Pastę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wyjmij na 10–15 minut, aby lekko zmiękła i łatwiej się rozsmarowywała.
