Turkish cuisine · Breakfast & Eggs

Sürk (Hatay Cheese Balls)

Spicy cheese cones from Hatay: dry çökelek kneaded with thyme, chili and fennel, then aged.

Ingredients · for 4 servings

• 500 g çökelek (dry lean curd cheese, or substitute low-fat quark)
• 2 tbsp dried thyme
• 1 tbsp Aleppo pepper
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp salt
• 4 tbsp olive oil
• 1 flatbread

Instructions

1. Place the çökelek in a kitchen towel, twist tightly and press out firmly until no more whey escapes – the mixture must be crumbly-dry, otherwise the cones will fall apart later.
2. Toast the cumin and fennel seeds in a dry pan over medium heat for 2 min. until fragrant, then crush coarsely in a mortar.
3. Knead the cheese vigorously by hand with the thyme, Aleppo pepper, crushed seeds and salt for 5–6 min. until the mixture turns supple and holds together.
4. With wet hands, shape the mixture into 8 egg-sized cones, pressing firmly so no air pockets remain.
5. Place the cones on a rack and let them age uncovered in a cool, airy spot for 24–48 hrs. until a firm, slightly darkened crust forms on the outside.
6. To serve, slice the cones or crumble them coarsely, drizzle with olive oil on a shallow plate and serve with warm flatbread.