Dairy in Middle Eastern Cuisine: Unique Recipes to Try

I. Introduction

The rich tapestry of Middle Eastern cuisine is woven with a variety of ingredients, but dairy stands out as a particularly significant component. From creamy yogurts to savory cheeses, dairy not only enhances the flavor of dishes but also plays a vital role in cultural practices and traditions across the region.

Dairy products are integral to daily cooking in many Middle Eastern households, offering not just nourishment but also a connection to heritage and communal meals. In this article, we will explore the various types of dairy used in Middle Eastern cuisine and share unique recipes that highlight their wonderful flavors and uses.

Join us on a culinary journey to discover the beauty of dairy in the Middle East and learn how to incorporate these ingredients into your own cooking with some delicious recipes.

II. Types of Dairy Commonly Used in Middle Eastern Cooking

A. Yogurt

1. Types of Yogurt

Yogurt is a staple in Middle Eastern kitchens, known for its versatility and health benefits. Here are a few types you may encounter:

• Plain Yogurt: A versatile ingredient for both savory and sweet dishes.
• Labneh: A thicker, strained yogurt often served as a dip or spread, typically seasoned with herbs or spices.

2. Cultural Significance

In many Middle Eastern cultures, yogurt is not just a food item but a part of social customs, often enjoyed with meals to balance spices and enhance flavors. It’s common to see yogurt served alongside grilled meats or mixed into salads.

B. Cheese

1. Common Varieties

Cheese varieties in Middle Eastern cuisine are diverse, each with unique characteristics:

• Feta: A salty, crumbly cheese often used in salads and pastries.
• Halloumi: A firm cheese that can be grilled or fried, popular in many dishes.
• Akkawi: A mild cheese used in pastries and savory dishes.

2. Uses in Dishes

Cheese is frequently incorporated into various dishes, from savory pastries to salads, adding a creamy texture and salty flavor that enhances the overall culinary experience.

C. Milk and Cream

1. Types

Milk and cream also play a significant role in Middle Eastern cooking:

• Whole Milk: Used in both sweet and savory recipes.
• Evaporated Milk: Often found in desserts for added creaminess.
• Clotted Cream: A rich, thick cream often served with bread or pastries.

2. Role in Desserts and Savory Dishes

Milk and cream are essential for creating many traditional desserts, such as puddings and custards. They also enhance the flavor and richness of savory dishes, making them more satisfying.

III. Unique Dairy-Based Recipes to Try

A. Labneh with Za’atar

1. Ingredients List

• 2 cups plain yogurt
• 1/2 teaspoon salt
• 2 tablespoons za’atar spice blend
• Olive oil for drizzling
• Fresh pita bread for serving

2. Step-by-Step Instructions

1. In a bowl, mix the yogurt and salt until well combined.
2. Line a sieve with cheesecloth and pour the yogurt mixture into it.
3. Allow the yogurt to drain in the fridge for 12-24 hours until it thickens.
4. Transfer the labneh to a serving dish, top with za’atar, and drizzle with olive oil.
5. Serve with fresh pita bread for dipping.

B. Cheese Manakish

1. Ingredients List

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 cup grated cheese (like Akkawi or mozzarella)
• 1 tablespoon olive oil
• Sesame seeds (optional)

2. Step-by-Step Instructions

1. In a large bowl, combine the flour, yeast, and salt.
2. Gradually add warm water, mixing until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth, then let it rise for 1 hour.
4. Preheat the oven to 475°F (245°C).
5. Divide the dough into small balls and roll each into a flat circle.
6. Place grated cheese on each circle and fold the edges to create a pocket.
7. Brush with olive oil and sprinkle with sesame seeds, if desired.
8. Bake for 12-15 minutes until golden brown and cheese is melted.

C. Mansaf (Jordanian Lamb with Yogurt Sauce)

1. Ingredients List

• 2 pounds lamb, cut into chunks
• 1 large onion, chopped
• 4 cups water
• 2 cups plain yogurt
• 2 cups rice
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste
• Fresh parsley for garnish

2. Step-by-Step Instructions

1. In a large pot, sauté the onions until translucent, then add the lamb and brown on all sides.
2. Add water, salt, and pepper; simmer for about 1.5 hours until lamb is tender.
3. Cook rice according to package instructions.
4. In a separate bowl, whisk the yogurt until smooth, then add a ladle of the hot broth to temper it.
5. Once combined, return the yogurt mixture to the pot and heat gently; do not boil.
6. Serve the lamb over the rice, topped with the yogurt sauce, and garnish with toasted pine nuts and parsley.

D. Knafeh (Sweet Cheese Pastry)

1. Ingredients List

• 1 package knafeh dough (shredded phyllo)
• 1 pound mozzarella cheese, shredded
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1 tablespoon rose water
• Crushed pistachios for garnish

2. Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine sugar and water; bring to a boil, then simmer for 10 minutes. Add rose water and set aside.
3. In a greased baking dish, layer half of the knafeh dough, then evenly spread the shredded cheese on top.
4. Top with the remaining knafeh dough, then pour melted butter over the top.
5. Bake for 30-40 minutes, or until golden brown.
6. Once baked, pour the syrup over the hot knafeh and let it absorb for a few minutes.
7. Garnish with crushed pistachios before serving.

E. Fattoush Salad with Yogurt Dressing

1. Ingredients List

• 2 cups mixed salad greens
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup radishes, sliced
• 1/2 cup parsley, chopped
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• Salt and pepper to taste

2. Step-by-Step Instructions

1. In a large bowl, combine all the salad ingredients.
2. In a separate bowl, whisk together the yogurt, lemon juice, salt, and pepper to create a dressing.
3. Drizzle the yogurt dressing over the salad and toss gently to combine.
4. Serve immediately as a refreshing side dish.

IV. Nutritional Benefits of Dairy in Middle Eastern Cuisine

A. Protein Sources

Dairy products are excellent sources of protein, vital for muscle growth and overall health. Yogurt and cheese offer high-quality proteins that are easily digestible.

B. Probiotics from Yogurt

Yogurt is rich in probiotics, beneficial bacteria that support gut health. Regular consumption can improve digestion and boost the immune system.

C. Calcium and Other Vitamins

Dairy is a great source of calcium, essential for bone health and preventing osteoporosis. Additionally, it provides vitamins such as B12 and riboflavin, important for energy metabolism and overall wellness.

V. Tips for Cooking with Dairy in Middle Eastern Recipes

A. Choosing Quality Dairy Products

When selecting dairy products, look for fresh, high-quality items. Opt for organic or locally sourced options whenever possible to ensure the best flavor and nutritional value.

B. Substitutions for Common Allergens

If you are lactose intolerant or have dairy allergies, consider the following substitutions:

• Use lactose-free yogurt and cheese alternatives for recipes requiring dairy.
• Almond, soy, or coconut milk can serve as substitutes for milk in cooking and baking.

C. Storage and Shelf-Life of Dairy Products

Store dairy products in the refrigerator to maintain freshness. Most yogurts and cheeses can last for about 1-2 weeks beyond their labeled date, while milk should generally be consumed within a week of opening.

VI. HTML Table: Comparison of Popular Middle Eastern Dairy Products