Turkish White Cheese Spread with Herbs and Peppers Recipe
A creamy spread made from white cheese, olive oil, fresh herbs, and peppers, perfect for spreading on bread or pita. In Turkey, similar spreads often appear on the breakfast table alongside olives, tomatoes, and cucumbers. The flavor is reminiscent of a combination of our chive cottage cheese with a more Mediterranean version enriched with olive oil and paprika.
This spread combines the familiar taste of creamy white cheese with fresh herbs and a Mediterranean touch of olive oil and paprika, bringing a bit of Turkish breakfast culture to your table with minimal effort.
Chef's tips
Use a good-quality, slightly tangy white cheese and fruity olive oil – they really define the flavor. Don’t skip the resting time in the fridge; even 20–30 minutes noticeably improves the taste. Adjust the consistency with yogurt or olive oil depending on whether you prefer a lighter or richer spread.
How to serve
Serve in a small bowl, drizzled with a little olive oil and sprinkled with extra herbs or paprika. Offer alongside warm pita or crusty bread, olives, sliced tomatoes, cucumbers, and hard-boiled eggs for a simple Turkish-style breakfast or mezze platter.
Ingredients
- white cheese - 200 g
- yogurt - 3 tablespoons
- olive oil - 2 tablespoons
- bell pepper - 0.5 pieces
- chives finely chopped - 2 tablespoons
- dill finely chopped - 1 tablespoon
- ground paprika - 0.5 teaspoons
- garlic pressed - 0.5 clove
- lemon juice - 1 teaspoon
- black pepper freshly ground
Preparation
- Clean the pepper by removing the seeds and cut it into very small cubes.
- Finely chop the chives and dill.
- Crumble the white cheese with a fork in a bowl, or briefly blend it if you prefer a smoother texture.
- Add the yogurt, olive oil, lemon juice, pressed garlic, ground paprika, and some pepper to the cheese.
- Mix thoroughly until you get a smooth spread. If it is too thick, add 1 more tablespoon of yogurt or a little olive oil.
- Add the chopped pepper, chives, and dill, and gently mix.
- Taste and, if needed, season with more pepper or a little lemon juice. If the cheese was not very salty, you can add a pinch of salt.
- Refrigerate the spread for at least 20 minutes so the flavors meld (if you have time), then serve.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce; przed podaniem zamieszaj, bo może lekko oddzielić się oliwa.
