Home Breakfast Breakfast Recipes Dried Spicy Cheese Sürk Recipe

Dried Spicy Cheese Sürk Recipe


Dried Spicy Cheese Sürk Recipe

Here is another recipe from Hatay cuisine, one of the gastronomy centers of Turkey. Sürk is a breakfast recipe in general terms. But you can eat it anytime of course. It makes a perfect trio with fresh bread and Turkish tea.

It is possible to store the sürk in many different ways. If you wish, you can consume it fresh. To consume it fresh, you need to prevent the outside from drying out. For this, you need to wrap the sürk balls separately with plastic wrap. If you want them dried, you can store them in the refrigerator by putting them in a jar after drying at room temperature or in the oven. To extend the storage period, you can fill the jar with olive oil or freeze the balls. If you want to make them moldy, you can wrap them individually with detail paper and leave them at room temperature for ten days. You can store moldy cheeses in the refrigerator. You have to clean the mold while eating.

I prefer to consume them after drying. Its fresh form is also nice, but if I am going to eat cheese paste like that, I prefer cretan cheese paste. Drying process strengthens its aroma. It probably gets even stronger when it is moldy, but since I’m not close to moldy cheeses, I don’t use my preference in this direction.

Enjoy the recipe…

Dried Spicy Cheese Sürk Recipe


  • 500 g curd cheese,
  • 1 tablespoon of pepper paste,
  • 4 tablespoons of olive oil,
  • 1/2 teaspoon of black cumin,
  • 1/2 teaspoon zahter / thyme,
  • 1/4 teaspoon cumin,
  • 1/4 teaspoon dried cilantro,
  • 1 teaspoon of salt (keep in mind the salt amount of the cheese you use).


  1. Put all the ingredients in a deep bowl and knead until they are mixed well,
  2. Take small pieces and roll into balls,
  3. If you want to eat fresh, you can wrap each one separately with plastic wrap and store it in the refrigerator up to 3-4 days,
  4. If you want to dry them place into a bakşng tray covered with a kitchen cloth,
  5. If possible, dry in the shade in open air, if not at room temperature (by changing their places and turning them upside down) for 2-3 days or bake for 12-15 hours with the lid open in the oven with the heat setting off, the fan open (by changing their place and turning them upside down),
  6. You can keep it fresh for 15 days in the refrigerator in a jar with a lid or by filling with olive oil in the jar or freezing for up to 6 months,
  7. If you want to cover them with mold, you can wrap each ball separately on detail paper and leave it at room temperature for 10 days,
  8. You can store moldy cheeses in the refrigerator (you should clean their mold while eating).

Bon Appétit…


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.