Saturday, May 1, 2010

Bedouin Cheese

Bedouin Cheese
Arabic:  Gibneh

Bedouin women make cheese from the goats' milk.
They boil then strain it through thin muslin cloth then the curd is shaped into a round and left to dry. The watrey whey used as a stock.

It can be kept for years like this if necessary. When it is to be used, it is soaked in hot water and softened into a paste again. It is usually used then to cook meat or chicken.

It can also be stored in oil with various spices to be eaten with bread.

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