Zubereitung

1. 1

   Put the whey curd cheese in a bowl and mash it loosely with a fork, leaving some small crumbs. If using the shop-bought shortcut, mix the ricotta with the sheep's cheese.

2. 2

   Peel the garlic, crush it to a paste with a pinch of salt on the board using the flat of a knife and stir it into the curd cheese with 2 tbsp olive oil.

3. 3

   Rub the mint between your fingers over the top, add half of the pepper flakes, stir everything together and season to taste with salt; Lorik and sheep's cheese are already salty, so add salt carefully.

4. 4

   Spread the Sîrik in a shallow dish, make grooves in it with the back of a spoon, drizzle the remaining olive oil over the top and sprinkle with the rest of the pepper flakes.

5. 5

   Wash the cucumbers, quarter them lengthways and lay them beside the Sîrik. Serve immediately or cover and chill in the fridge.

6. 6

   Tip: Serve with warm flatbread, tomatoes, olives and a glass of tea. Covered, Sîrik keeps in the fridge for two days, and the garlic grows stronger over time. A handful of chopped parsley or spring onions makes it fresher.