Best Jben Moroccan Fresh Cheese Recipes
JBEN - MOROCCAN FRESH CHEESE
Found on Cooking With Alia, a site that has authentic Moroccan recipes. Alia says; "Today, we are making Moroccan Jben, which is a white cheese that is very popular in the North of Morocco, but you can find it everywhere! We eat it in breakfast or afternoon with Moroccan mint tea! this cheese is soft, can be made with cow milk or goat milk, and many people make it at home! I am going to show you how to make it in your own home. You can serve it with bread, with msemmen, or you can make as a filling for briwat! " I've posted the recipe exactly as written on her site. Here prep time is the heating time as that is all there is to it; heat and then drain! The 12 hrs of cook time is only standing and draining time (no work!)
Provided by Annacia
Categories Breakfast
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Step 1: Making the Milk Mixture.
- In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
- When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
- You can flavor the jben if you want, I am using dried thyme. Mix well.
- Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.
- Step 2: Straining the Mixture.
- To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
- Pour the mixture on the strainer and cover it with the excess cheese cloth.
- Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
- The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
- serve on a toasted bread, you can add some honey or jam to it!
PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)
Provided by Jeff Koehler
Categories Cheese Dairy Appetizer Fry Ramadan Ricotta Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 stuffed triangles
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
- On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
- Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
- Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
- In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.
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