Sîrik — Whey Curd Cheese with Garlic

⏱ 15 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 400 g whey curd cheese (see the recipe Lorik — homemade whey curd cheese; or 300 g shop-bought ricotta with 100 g crumbled sheep's cheese)
  • 2 clove garlic
  • 4 tbsp olive oil
  • 1 tsp dried mint (or dried thyme)
  • 1 tsp red pepper flakes (Pul Biber)
  • salt to taste
  • 3 piece small cucumbers (mini cucumbers)

Instructions

  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. 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. 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. 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. Wash the cucumbers, quarter them lengthways and lay them beside the Sîrik. Serve immediately or cover and chill in the fridge.
  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.
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Sîrik — Whey Curd Cheese with Garlic – Recipe and image AI-created, editorially reviewed
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kurdistanvorspeisevegetarischglutenfrei

Sîrik — Whey Curd Cheese with Garlic

A Kurdish classic from Qamishli and the Jazira in north-eastern Syria: Sîrik is crumbly whey curd cheese stirred together with crushed garlic, olive oil, dried mint and pepper flakes, and it is served for breakfast in the morning or as a starter in the evening. In Turkish the whey curd cheese is called Lor. Sîrik tastes fresh, mildly tangy and strongly of garlic, and crunchy cucumber sticks on the side cool the heat.

⏱

Cook time

15 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

267 kcal

Calories

14 g

Protein

21 g

Fat

5 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.40 · ~€0.85/serving
  • 🛒
  • 🛒

Instructions

  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.

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