Levantine cuisine · Breakfast & Eggs

Jibneh Mshallale

String cheese pulled into fine strands, served as a breakfast cheese plate with nigella seeds, olives and olive oil.

Ingredients · for 4 servings

• 400 g string cheese (Syrian mshallale, or a block of mozzarella instead)
• 1 tbsp nigella seeds
• 100 g green olives
• 3 tbsp olive oil
• 2 tomatoes
• 1/2 cucumber
• 1/2 bunch mint
• 1 flatbread

Instructions

1. Soak the string cheese in cold water for 15 min., changing the water once, to draw out the brine.
2. Drain the cheese well, pat dry and pull it with your fingers along the grain into thin strands – it only pulls apart well while lukewarm, so don't work with it ice-cold.
3. Arrange the strands loosely into small nests on a flat platter without pressing them together.
4. Cut the tomatoes into wedges and the cucumber into thick slices and arrange both around the edge of the platter.
5. Toast the nigella seeds in a dry pan over medium heat for 1 min. until fragrant, then scatter them still warm over the cheese.
6. Drizzle with olive oil, add the olives and mint leaves, and serve with warm flatbread.