String cheese ( Jebeneh Mshalaleh) Recipe
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Category: |
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Ingredients: |
Ingredients: 10 lb curd cheese (sliced and crumbled )
4 cup kosher salt
5 tbs ground mahlab or (St lucie cherry)
3 tbs habet barakeh or ( black caraway seeds )
you need water and 2 wooden spoon.
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Directions: |
Directions:Slice the cheese thin and keep in room temp for 1 hour before use it .
You need 2 big large tub .
The First tub add 30 cup of water to dissolve the salt very well and keep it ready .
The second tub add cold water and Ice half way and keep it ready.
Melt about 1 lb cheese at a time.
Know bring a non stick deep pan to melt the cheese, Use the stove to heat the pan on medium heat add a 1/3 cup of water then add the sliced chesses and begin to stir and mix to melt it do not over melted, Stir and pull it together and pick up the melted cheeses to a open pan add pinch black seeds and mahlab fold it fast and cut it to a 2 ball size porches and open the middle like a donuts shape quickly stretch and fold the cheese several time and keep doing folding and stretching until cheese cool and no longer stretch. Twist and knot. then drop it into the cold water first do all the cheeses, after you finish all of them remove it from the cold water to the salt water and keep it in salt water for 2 hours. remove the cheese from the salt water to a strainer and drain.
Use a sandwich bag to reserve, and freeze it, until time to use.
Defrost a day before and rinse it then cut it and serve.
with pita bread or any bread you like. |
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Personal
Notes: |
Personal
Notes: It's hard to make but it is delicious and it's worth it.
( Our tradition)
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