Turkish White Cheese Spread with Mint and Walnuts Recipe
An aromatic sandwich spread made from white cheese, fresh mint, and crunchy walnuts, inspired by Turkish breakfasts. In Turkey, the breakfast table often features several small bowls with different cheeses and spreads, eaten with bread and vegetables. This version is creamy, slightly salty, and refreshing thanks to the mint.
This spread brings the atmosphere of a Turkish breakfast to your table with minimal effort. The combination of creamy cheese, fresh mint, and toasted walnuts creates a rich yet refreshing flavor that works equally well on bread, as part of a mezze platter, or as a dip for vegetables.
Chef's tips
Use good-quality olive oil and fresh herbs – they really make a difference in such a simple recipe. If your cheese is very salty, add the lemon juice gradually and taste as you go so the acidity and saltiness stay in balance. Toasting the walnuts is optional but strongly recommended, as it deepens their flavor and adds extra crunch.
How to serve
Serve in a shallow bowl, drizzled with a little olive oil and sprinkled with extra mint or paprika. Offer alongside warm flatbread, sliced tomatoes, cucumbers, and olives for a simple Turkish-style breakfast. It also pairs nicely with grilled vegetables or as a spread in wraps and sandwiches.
Ingredients
- white cheese - 200 g
- plain yogurt - 80 g
- walnuts - 30 g
- mint fresh, finely chopped - 2 tablespoons
- olive oil - 1.5 tablespoons
- lemon juice freshly squeezed - 1 teaspoon
- sweet paprika ground - 0.5 teaspoons
- black pepper freshly ground
Preparation
- Chop the walnuts, not too finely. If you have a moment, toast them in a dry pan for 2–3 minutes over medium heat, until they become fragrant and lightly golden, then let them cool.
- Rinse the mint, pat it dry, and chop finely. If you are using twaróg instead of feta-type cheese, crumble it first with a fork.
- Crumble the cheese with a fork in a bowl into small pieces. Add the yogurt, olive oil, lemon juice, and ground paprika.
- Mix everything with a fork or spoon until you get a thick but creamy spread. If it is too dry, add a little more yogurt or olive oil.
- Add the chopped mint and most of the walnuts, season with black pepper. Taste, and if the cheese is not very salty, you can add a pinch of salt.
- Transfer the spread to a small bowl, sprinkle with the remaining walnuts and a little ground paprika. Serve immediately or chill in the fridge for 20–30 minutes to let the flavors meld.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce do 3 dni. Przed podaniem wyjmij ją na 10 minut, aby lekko się ociepliła i była bardziej kremowa.
