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    You Are Here Home » Assyrian Recipes

    Published: Jan 1, 2018 Updated: Apr 3, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Buried Cheese (Joopta Doomirtah)

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    buried cheese pin

    Buried Cheese is an old Assyrian favorite! Cheese is mixed with caraway, anise, and cumin seeds, then buried until aged to perfection. It's enjoyed with pita bread and tea for breakfast.

    buried cheese and other breakfast fixings

    About this recipe

    "Buried cheese?" Yes, buried cheese! You see, that is a direct translation of what this recipe is named in Assyrian, "Joopta Doomirtah."

    But don't worry, I won't ask you to bury anything, I promise! The name buried cheese simply describes how this cheese used to be prepared in Iraq in the old days.

    My mom explained that a large clay jar would be filled with a mixture of cheese and spices. The jar would then be topped with sheep's wool.

    After this, the clay jar would be covered with muslin and tied in place with rope. Finally, mud was smeared over the muslin to seal the jar.

    two ladies holding old jars with a little girl standing by them in a field
    My grandmother, with a clay jar over her shoulder, and a friend and her granddaughter. In this case, the jar was used to carry water. But similar jars were used to store the buried cheese.

    So where does the "buried" part come in?

    Be patient, I'm getting there...Burying the jar came next. The jar would be buried in the earth upside down.

    Over time, the wool would absorb the excess oil that drained from the cheese.

    During the summer months, the jar was watered regularly. Why you ask? Who knows! But come winter, the jar would finally be unearthed, revealing the "buried cheese" which was ready to enjoy.

    At that point, the jar would be turned right side up and returned to the ground to keep cool. They didn't have refrigerators back then, you know.

    The jar would be accessed every morning. Only enough cheese would be removed to have with their breakfast.

    The cool ground not only kept the cheese from spoiling but also gave the cheese an earthy flavor.

    What Goes Into This Recipe

    ingredients for buried cheese

    How to Make Buried Cheese

    Instructions

    Grate the cheese using a medium grater, add gorgonzola, if using.

    Soak the anise, caraway, and cumin seeds in water for 10 minutes, to soften.

    caraway and cumin seeds in a small bow covered with water, with a bowl of grated white cheese in the background
    grated white cheese and gorgonzola in a white bowl

    Drain the seeds and add them to the cheese.

    seeds and water in a small bowl with green spoon
    seeds in a strainer over a bowl of cheese

    Grab handfuls of the cheese and seeds and rub between your hands, and drop back into the bowl. Or use a fork in a similar fashion to cutting butter into flour when making a pastry crust.

    asiago cheese in a bowl with seeds on to
    Assyrian buried cheese in a bowl

    Continue doing this until the cheese no longer resembles grated cheese and begins to clump together. This process helps the flavors of the seeds to infuse into the cheese.

    Pour the cheese into a glass jar or a container. Press down with your hands to compact the cheese. Why? Because that's what mom did, don't question mom!

    To serve, simply spoon a few tablespoons of cheese into toasted pita bread pockets. Serve with Kalamata olives and hot tea.

    buried cheese with pita bread and olives

    This cheese can be refrigerated for up to a month.

    Authentic Buried Cheese

    Obviously, this recipe isn't 100% authentic, since we're not burying, or aging the cheese. However, it is a good substitute for the original recipe, and way more convenient!

    After all, who wants to be caught by their neighbors, burying things in their backyards? I know I don't!

    If you don't want to make your own buried cheese, you can purchase it. Don't believe me? Just head to my friend, Atorina's, website to purchase some today: https://www.buriedcheese.com

    buried cheese on pita bread with tea

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    cheese in a bowl with tea, olives, and pita

    Buried Cheese (Joopta Doomirtah)

    An old Assyrian recipe for Buried cheese, and a great story to go with it!
    5 from 1 vote
    Print Rate
    Course: Appetizers
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 Servings
    Calories: 195kcal

    Ingredients

    • 1 tsp. anise seeds
    • 1 tsp. caraway seeds
    • 1 tsp. cumin seeds
    • 8 oz Asiago or kasseri cheese (or a combination of both)
    • 4 oz. gorgonzola (or additional Asiago/Kasseri)

    Instructions

    • Grate the cheese using a medium grater, add gorgonzola, if using.
    • Soak the anise, caraway, and cumin seeds in water for 10 minutes, to soften.
    • Drain the seeds and add them to the cheese.
    • Grab handfuls of the cheese and seeds and rub between your hands, and drop back into the bowl. Or use a fork in a similar fashion to cutting butter into flour.
    • Continue doing this until the cheese no longer resembles grated cheese and begins to clump together. This process helps the flavors of the seeds to infuse into the cheese.
    • Pour the cheese into a glass jar or a container. Press down with your hands to compact the cheese. Why? Because that’s what mom did, don’t question mom!
    • To serve, simply spoon a few tablespoons of cheese into toasted pita bread pockets. Serve with Kalamata olives and hot tea.
    • This cheese can be refrigerated for up to a month.

    Nutrition

    Serving: 2oz | Calories: 195kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 2mg | Fiber: 1g | Sugar: 0g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was originally published on 1/1/2018. It was updated on 3/2/2020 by adding more information, new pictures, and reducing the portion sizes.

    « Toffee Bars Recipe (Crack Cookies)
    Homemade Pita Bread (made from scratch) »

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    Reader Interactions

    Comments

    1. Zaya Toma says

      September 05, 2021 at 11:28 pm

      Hi Hilda,

      Do you know how the cheese was made to make this?

      I know for convenience you can use an aged cheese with cumin seeds to get that taste immediately, but what if you wanted to make the actual cheese and bury it so that it ages.

      Zaya

      Reply
      • Hilda Sterner says

        September 06, 2021 at 12:04 pm

        Hi Zaya, If only I knew that recipe, I would have posted it for sure. Unfortunately, my mom never explained exactly what the recipe was, just the process of burying it in the jars etc. I would love to learn how to actually make the cheese as well and if I ever find out, I will share what I learn!

        Reply
    2. Cynthia Donahey says

      August 30, 2020 at 2:32 pm

      People buried in different ways. root cellars, wells, a secret ledge in the cellar, natural caves, etc. These did not freeze in the winter. Water is supposedly at its best at around fifty degrees. People used crumble or naturally decayed wood and sand. this is not the same as dirt.They were very secretive about it, because of theft to include family members.. You can dig down a certain depth and get things cool. You can store actual plants, vegetables etc. A spring with wet stone was ideal unless it became contaminated. And of course, people made or bought ice. Miners did incredible things.

      Reply
      • Hilda Sterner says

        August 30, 2020 at 4:06 pm

        Yes, I imagine there were many ways to accomplish this. I shared how my parents and grandparents did it, but I'm sure there's more than one way to bury cheese. 😉 Thank you for the additional info!

        Reply
    3. David Warda says

      August 10, 2020 at 4:00 pm

      On her back porch, steps that led to the basement had a plot of earth underneath. There my grandmother buried the cheese. It was golden yellow, pungent, and a staple on her breakfast table. Thanks for the memory jog.

      Reply
      • Hilda Sterner says

        August 10, 2020 at 4:08 pm

        Hi David, I love that you know the actual location of the buried cheese. I wish I had similar memories. Instead, I just repeat the memories shared by my mother. Thank you for leaving a comment! ❤️

        Reply
    4. Hala says

      January 06, 2018 at 8:31 pm

      Hello Hilda
      I’m your fan from Instagram
      I tried your keba Halab it was amazing
      I will try this recipe too

      Reply
      • HildaSterner says

        January 06, 2018 at 8:59 pm

        Hi Hala,
        I recognized your name, thanks for stopping by! I'm glad you enjoyed the kubba and I really appreciate your comment. Please let me know what you think of the buried cheese!

        Reply

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