Turkish White Cheese Spread with Coriander and Lemon Recipe
A creamy spread made from white cheese, yogurt, fresh coriander, and lemon juice – a quick Turkish snack for bread or vegetables. In Turkish homes, similar spreads appear at breakfast or as part of a meze selection for evening gatherings. The flavor is reminiscent of a herb cottage cheese spread with a light, citrusy note.
This spread brings a taste of a Turkish breakfast table or meze platter into your kitchen with just a few simple ingredients. The combination of tangy white cheese, fresh herbs, and lemon creates a refreshing, creamy dip that feels both light and satisfying.
Chef's tips
Adjust the amount of lemon juice gradually so you can control the acidity. If your cheese is very firm, add a bit more yogurt or a splash of water to reach a soft, spreadable consistency. For a more rustic texture, avoid blending and just mash with a fork.
How to serve
Serve in a shallow bowl, drizzled with olive oil and sprinkled with extra chopped coriander or a pinch of chili flakes. Pair with warm pita, crusty bread, simit, or a selection of raw vegetables like cucumber, carrot, and bell pepper sticks. It also works well as part of a larger mezze board with olives and grilled vegetables.
Ingredients
- white cheese (e.g. Turkish beyaz peynir or feta-style cheese) - 200 g
- natural yogurt - 100 g
- fresh coriander, finely chopped - 2 tablespoons
- lemon juice (to taste) - 0.5 piece
- olive oil - 1 tablespoon
- garlic - 0.5 clove
- black pepper freshly ground
- salt
Preparation
- Crumble the white cheese in a bowl with a fork into small pieces. If you are using a very salty cheese such as feta, do not add any salt at the beginning.
- Add the yogurt and olive oil, then mash everything with a fork or stir with a spoon until you get a fairly smooth, creamy spread. If you want a very smooth texture, you can use a hand blender.
- Peel the garlic and chop it very finely or press it through a garlic press. Rinse the coriander, pat it dry, and chop it finely.
- Add the garlic, coriander, a few teaspoons of lemon juice, and a pinch of pepper to the bowl. Mix thoroughly.
- Taste the spread and only now, if needed, add a little salt, remembering that some cheeses are already quite salty. If necessary, add a bit more lemon juice if you like a more pronounced, citrusy flavor.
- Transfer the spread to a small bowl, smooth the surface with a spoon, and drizzle with a little olive oil. You can sprinkle an extra pinch of chopped coriander on top before serving.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij ją na 10–15 minut, aby lekko się ociepliła i stała się bardziej kremowa.
