Jebneh

February 5th, 2010

Dimah - http://www.orangeblossomwater.net - Jebneh 3

This post is related to : Typical Syrian Breakfast

Jebneh is the Arabic word for cheese. Cheeses are essential on Syrian table, for breakfast, or snack, or any time. There are different kinds of Syrian cheeses, and this post is about the most common ones:

Jebneh Bida Baladiyeh

Jebneh Mshallaleh

Jebenh Majdouleh

More pictures with details:

Dimah - http://www.orangeblossomwater.net - Jebneh 4

Above: Jebneh Bida Baladiyeh (Local Syrian White Cheese)

I mentioned this cheese in the posts Mamouniyeh and Halaweh Tehiniyeh. It is the most important cheese in Syria. There are two kinds of this cheese, one is prepared from sheep’s milk and the other from cow’s milk. The milk must be fresh, this cheese can not be prepared from powdered milk or pasteurized milk.

This cheese is purchased, nobody in Syria makes cheese at home, but here is a brief description of how manufacturers make it (this description is not 100% accurate, and I did not try it at home):

1. Heat sheep’s milk or cow’s milk up to 158F = 70C, then leave it for a while until its temperature becomes 104F- 114F = 40C – 45C

2. Add the animal rennet and stir, then keep for approximately one hour at room temperature until firm and becomes as big blocks, then cut into smaller blocks about 12x12x3 cm, and put in a cheesecloth, then press for 15 minutes till all the water strained out.

3. Take the cheese blocks and store in a very salty water (sea salt is used), at this stage the manufacturers finish the process, we buy the cheese as blocks stored in salty water.

What to do before using the cheese?

A process called “Tasnir” is done at home:

1. Bring the cheese blocks, cut into pieces as you see in the picture above, and season with salt, and leave for 12 hours.

2. After 12 hours, in a pot add water, sea salt, and in a cloth put mahlab and mastic, and put this cloth in the pot with the water and salt, and bring this water to boil (water must be salty, we use the egg method to make sure that the salt is good).

3. Once the water is vigorously boiling, add the cheese, and boil for 5 minutes, then remove the cheese from the water, put in a strainer and press it by hand, then leave it for 1 – 2 days to get dry. During pressing, you can put black seeds and press the cheese on them, this is optional.

4. After this time, arrange the cheese in jars.

5. In a pot add water, salt, and in a cloth put mahlab and mastic, and  put this cloth in the pot with the water and sea salt, bring this water to boil (water must be salty, we use the egg method to make sure that the salt is good), once the water is vigorously boiling, turn off heat and let the water cool, then pour this water over the cheese in the jars.

The cheese is ready to be stored for long time and ready to use.

How to use:

The cheese will be salty, so to get rid of excess salt, soak the cheese in water then serve it, or it can be served salty, that’s depend on how the person like to eat the cheese.

Serve the cheese with Arabic flat bread, olive oil and a cup of tea.

Use the cheese to make grilled cheese sandwich.

Use the cheese to make cheese and cucumber wrap sandwich.

Use the cheese to make cheese and jam, or jelly, or marmalade wrap sandwich.

Use the cheese in fatayer and manaqish.

Serve the cheese with Mamouniyeh.

The cheese can be served hot, in a pot put cheese and cover with water, bring to boil for few minutes then serve with Arabic bread, olive oil, cucumber and a cup of tea.

Dimah - http://www.orangeblossomwater.net - Jebneh 5

Above: Jebneh Mshallaleh

This kind of mshallaleh is prepared from sheep’s milk, it is made up of strands of cheese woven together, the name mshallaleh comes from the shape, because it looks like threads.

How to serve:

Before using, rinse with water because it is salty, or it can be served salty, that’s depend on how the person like to eat the cheese.

Serve the cheese with Arabic flat bread, olive oil and a cup of tea.

Use the cheese to make grilled cheese sandwich.

Use the cheese to make cheese and cucumber wrap sandwich.

Use the cheese to make cheese and jam, or jelly, or marmalade wrap sandwich.

Use as a pizza topping.

Dimah - http://www.orangeblossomwater.net - Jebneh 6

Above: Jebneh Mshallaleh

This is another kind of mshallaleh, it is prepared from cow’s milk, the name mshallaleh comes from the shape, because it looks like threads.

How to serve:

Before using, rinse with water because it is salty, or it can be served salty, that’s depend on how the person like to eat the cheese.

Serve the cheese with Arabic flat bread, olive oil and a cup of tea.

Use the cheese to make grilled cheese sandwich.

Use the cheese to make cheese and cucumber wrap sandwich.

Use the cheese to make cheese and jam, or jelly, or marmalade wrap sandwich.

Dimah - http://www.orangeblossomwater.net - Jebneh 7

Above: Jebneh Majdouleh

This is prepared from sheep’s milk, and it is available from cow’s milk, too. The name majdouleh comes from the shape, because it looks like a braid.

How to serve:

Before using, rinse with water because it is salty, or it can be served salty, that’s depend on how the person like to eat the cheese.

Serve the cheese with Arabic flat bread, olive oil and a cup of tea.

Use the cheese to make grilled cheese sandwich.

Use the cheese to make cheese and cucumber wrap sandwich.

Use the cheese to make cheese and jam, or jelly, or marmalade wrap sandwich.

Use in fatayer and manaqish.

Here are two samples of sandwiches:

Grilled Cheese Sandwich

Dimah - http://www.orangeblossomwater.net - Jebneh 1

1. Bring Arabic flat bread, I used small size bread.

2. Open the bread.

3. This is Jebneh Bida Baladiyeh (Local Syrian White Cheese), or you can use any other cheese from the mentioned above. Before using the cheese, soak in water to wash out the salt.

4. Slice the cheese, and top the bread with the cheese.

5. Add dried mint, ground sweet paprika, and olive oil.

6. Close the bread.

7. Place the sandwich on the panini press, press until golden brown and cheese is melted.

8. Serve hot with a cup of tea.

Dimah - http://www.orangeblossomwater.net - Jebneh 8

Dimah - http://www.orangeblossomwater.net - Jebneh 90

Dimah - http://www.orangeblossomwater.net - Jebneh 91

Grilled Cheese Sandwich

From: / Servings: 1 Person
PDF Text Only / Print With Images

Arabic flat bread

Jebneh, any kind of Syrian cheese

Dried mint

Ground sweet paprika

Olive oil

Bring Arabic flat bread, I used small size bread.

Open the bread.

This is Jebneh Bida Baladiyeh (Local Syrian White Cheese), or you can use any other cheese from the mentioned above. Before using the cheese, soak in water to wash out the salt.

Slice the cheese, and top the bread with the cheese.

Add dried mint, ground sweet paprika, and olive oil.

Close the bread.

Place the sandwich on the panini press, press until golden brown and cheese is melted.

Serve hot with a cup of tea.

Dimah - http://www.orangeblossomwater.net - PDF Text Only

print this page

Cheese and Cucumber Wrap Sandwich

Dimah - http://www.orangeblossomwater.net - Jebneh 2

1. Bring Arabic flat bread, I used small size bread.

2. Slice the cheese, and top the bread with the cheese, you can use any kind of Syrian cheese, before using the cheese, soak in water to wash out the salt.

3. Add slice of cucumber and drizzle of olive oil.

4. Roll up.

5. Serve

Dimah - http://www.orangeblossomwater.net - Jebneh 91

Dimah - http://www.orangeblossomwater.net - Jebneh 92

Dimah - http://www.orangeblossomwater.net - Jebneh 93

Cheese and Cucumber Wrap Sandwich

From: / Servings: 1 Person
PDF Text Only / Print With Images

Arabic flat bread

Jebneh, any kind of Syrian cheese

Cucumber

Olive oil


Bring Arabic flat bread, I used small size bread.

Open the bread.

Slice the cheese, and top the bread with the cheese, you can use any kind of Syrian cheese, before using the cheese, soak in water to wash out the salt.

Add slice of cucumber and drizzle of olive oil.

Roll up.

Serve

Dimah - http://www.orangeblossomwater.net - PDF Text Only

print this page

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6 Responses to “Jebneh”

  1. Arlette says:

    Dimah….
    Badik Bousseh bein eyounik ya habibty…
    this is my favourite cheese, I live in a very small town in Northern Ontario where the nearest Middle Eastern store is 4 hours from me… Thanks you so much.. I have to find the Rennet now to make this cheese… oh wow.. thank you

  2. Arlette says:

    how much rennet to milk, can you give me the excat measurements…

  3. Dimah says:

    Arlette: Thank you very much for you kind words.

    I’m not sure about the amount of rennet, because as I mentioned “I didn’t make this cheese at home”, so read the directions on the package of rennet, hope that’s help.

  4. heni says:

    Well generally for cheesemaking 1 tsp rennet liquid or half tablet is used for feta, so it would be able the same for jebn!

  5. Dimah says:

    heni: Many thanks for visiting and thank you for the info :)

  6. Suzana says:

    Shahayteeena!!! Yummmmm

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