Ingredients with Measurements:
- 1 lb Antep peyniri (or any other semi-hard cheese)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh scallions
- 1/2 cup chopped walnuts
- 1/2 cup pomegranate seeds
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- A small spoon or knife for scooping out the cheese
Step-by-step instructions:
1. Cut the Antep peyniri into small cubes and place them in a bowl.
2. Add the chopped parsley, mint, dill, scallions, and walnuts to the bowl.
3. Mix everything together until well combined.
4. Using a small spoon or knife, carefully scoop out the center of each cheese cube to create a small pocket.
5. Fill each pocket with the herb and nut mixture.
6. Drizzle olive oil over the stuffed cheese cubes and sprinkle with salt and pepper.
7. Top each cheese cube with a few pomegranate seeds.
8. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe makes about 20 stuffed cheese cubes.
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 3g
Protein: 5g
Substitutions for ingredients:
- Any semi-hard cheese can be used instead of Antep peyniri.
- If fresh herbs are not available, dried herbs can be used instead.
- Pistachios or almonds can be used instead of walnuts.
- If pomegranate seeds are not available, diced tomatoes or red bell peppers can be used instead.
Variations:
- Add some minced garlic to the herb and nut mixture for extra flavor.
- Use different herbs or nuts to create different flavor combinations.
- Serve the stuffed cheese cubes on a bed of mixed greens for a salad-like presentation.
Tips and tricks:
- Make sure to use a sharp knife or spoon to scoop out the cheese without breaking it.
- If the cheese cubes are too small to stuff, cut them in half and make mini sandwiches instead.
- The stuffed cheese cubes can be made ahead of time and stored in the refrigerator until ready to serve.
Storage instructions:
Store the stuffed cheese cubes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The stuffed cheese cubes can be served cold or at room temperature.
Presentation ideas:
Arrange the stuffed cheese cubes on a platter and garnish with fresh herbs or pomegranate seeds.
Garnishes:
Fresh herbs, pomegranate seeds, or diced tomatoes can be used as garnishes.
Pairings:
Serve the stuffed cheese cubes with crackers or crusty bread.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
If the cheese cubes break while scooping out the center, try using a smaller spoon or knife.
Food safety advice:
Make sure to store the stuffed cheese cubes in the refrigerator and discard any leftovers after 3 days.
Food history:
Antep peyniri is a type of cheese that originated in the city of Gaziantep in Turkey. It is made from sheep's milk and has a slightly tangy flavor.
Flavor profiles:
The stuffed cheese cubes have a savory and nutty flavor with a hint of sweetness from the pomegranate seeds.
Serving suggestions:
The stuffed cheese cubes make a great appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Turkish