Moroccan cuisine · Breakfast & Eggs

Jben with Honey

Homemade Berber fresh cheese, mild and creamy, drizzled with honey and olive oil alongside flatbread.

Ingredients · for 4 servings

• 2 l whole milk
• 250 ml buttermilk
• 1 lemon
• 1 tsp salt
• 5 tbsp honey
• 3 tbsp olive oil
• 1 tsp dried mint
• 1 flatbread, for serving

Instructions

1. Line a fine sieve with a double layer of cheesecloth and set it over a bowl; clear space in the fridge for overnight draining.
2. Heat the whole milk in a large pot, stirring, to 85°C – it should steam and form small bubbles at the edge without a rolling boil – then remove from the heat.
3. Stir in the buttermilk and the lemon juice and let the milk stand undisturbed for 15 minutes, until white curds clearly separate from clear whey.
4. Carefully pour the mixture into the cloth, fold in the salt, let drain for 30 minutes, then tie up the cloth and let it drain further in the fridge overnight.
5. Turn the firm fresh cheese out onto a plate, drizzle with olive oil and sprinkle with the dried mint.
6. Pour the honey generously over the top and serve with warm flatbread for breakfast.