A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta cheese — especially Bulgarian feta — is a good substitute. The fresh herbs, eaten as a main component in this dish, beautifully complement the cheese.
Learn more about the history of Jewish Persian food and find additional recipes.
Ingredients
8 ounces Bulgarian or other fine feta cheese
1⁄2 cup large walnut pieces or halves
1⁄4 cup fresh basil leaves
1⁄4 cup fresh mint
1⁄4 cup fresh tarragon
1⁄3 cup imported sour cherry preserves
Small watermelon wedges or cucumber slices
1–2 sheets sesame Barbari bread, pita bread, or soft flour tortillas
Directions
- Rinse and drain the feta cheese. Place on a 12-inch serving platter.
- Toast the walnuts in a 350°F oven for 5–6 minutes or until the nuts begin to smell fragrant. Place on the platter near the cheese.
- Rinse the herbs, pat dry, and remove the leaves from the stems. Place the leaves in little mounds on the platter.
- Add 1⁄3 cup of sour cherry preserves on the platter along with small watermelon wedges or cucumber slices.
- Set out another plate or basket for bread.
- To eat, place a small piece of cheese in the center of a portion of the bread, top the cheese with walnuts and a big pinch of one or more of the fresh herbs, and finish with a small teaspoonful of the cherry preserves. The fruit or cucumber may be added to the “sandwich” or eaten separately.
Additional Notes
- Never let nuts get too golden in the oven. They will continue to “fry” in their own oils even after being removed from the heat source.
- When purchasing nuts, double their weight to estimate the volume. For example, 8 ounces of nuts will measure 2 cups or double the weight by volume.
