Buried Cheese (Joopta Doomirtah)
Servings Prep Time
16servings 10minutes
Servings Prep Time
16servings 10minutes
  1. Grate the cheese using a medium grater.
  2. Soak the anise, caraway, and cumin seeds in water for 15 minutes, to soften them.
  3. Drain the seeds onto paper towels and then pat dry.
  4. Stir the seeds into the cheese. Add crumbled blue cheese if using. Blue cheese will make the cheese mixture creamier. I have it as optional because not everyone likes blue cheese, but I personally love it! Grab handfuls of the cheese and seeds and rub between your hands, and drop back into the bowl.
  5. 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.
  6. Pour the cheese into a glass jar or container. Press down with your hands to compact the cheese. Why? Because that’s what mom did, don’t question mom!
  7. To serve, simply spoon a few tablespoons of cheese into toasted pita bread pockets. Serve with Kalamata olives and hot tea.
  8. This cheese can be refrigerate for up to a month.
Recipe Notes

Goes Great With

Perfect Pita Bread

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