Ingredients
- 200g Egyptian white cheese (Domiati, Feta, or Istanbuli-style)
- ½ cup canned chopped tomatoes, drained well
- 3 tablespoon extra-virgin olive oil
- 1 small onion, diced
- Freshly ground black pepper, to taste
- A pinch of chili flakes or thinly sliced green chili (for heat)
- 30 g fresh mint, chopped
- Baladi bread or pita, for serving
Directions
Step 1
Soak the cheese in cold water for 10–15 minutes if it's very salty. Drain, then crumble or dice into small chunks.
Step 2
Place the canned tomatoes in a fine sieve or cheesecloth and press lightly to remove excess liquid. You want them moist, not watery.
Step 3
In a bowl, gently combine the cheese with the drained tomatoes.
Step 4
Add the chopped onion.
Step 5
Drizzle with olive oil.
Step 6
Sprinkle in the chopped mint, and season with a bit of black pepper.
Step 7
Add chili if you want some heat.
Step 8
Serve with warm baladi bread or pita for scooping.
