Arisheh Cups

AuthorSylvieCategory, DifficultyBeginner

Arisheh is a Lebanese mountain cheese that’s close in taste to ricotta. It’s probably the easiest cheese recipe you’ll ever come across; it’s only made with full fat milk and lemon juice or white vinegar. It’s usually sweetened with honey or sugar and enjoyed with bread, but I personally like to add fruits to my Arisheh. So, here’s my take on this traditional treat: easy to make, beautiful to look at, colorful, and healthy!

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For The Arisheh
 2 l full fat milk
  cup freshly squeezed lemon juice
For The Cups
 4 mini Markouk bread loaves
 600 g strawberries
 8 kumquats
 ¼ cup honey
 1 tsp orange blossom
 3 tbsp pistachios
1

Pour the milk in a medium pot and place it on low medium heat. Let is slowly heat up while stirring every now and then. When the milk starts steaming and it's just about to boil, add the lemon juice, and lightly stir. When the curdles start to form, remove from heat.

2

Once big lumps of cheese develop, remove them with a slotted spoon, and transfer to a sieve lined with a thin kitchen cloth. Let the Arisheh sit and drain for 1 hour before using or transferring to the fridge in a sealed container.

3

To make the cups, start by toasting the Markouk bread in a dry skillet. Set aside to let them cool. Then break them up with your hands to have small crispy pieces.

4

Leave about 20 strawberries whole. Cut the rest into quarters and transfer to a small bowl. Thinly slice the kumquats and add them to the bowl. Add the honey and orange blossom. Mix well.

5

Grind the pistachios, using a pestle and mortar.

6

Once the Arisheh is cooled, you can start building the cups! Start with a layer of Arisheh at the bottom of the first cup, add a couple of spoons of the fruit mixture, then some crispy bread, repeat, and finally finish with Arisheh, whole straberries, pistachio, and more honey if desired. Garnish with a nice piece of bread. Prepare the rest of the cups. Enjoy!

Ingredients

For The Arisheh
 2 l full fat milk
  cup freshly squeezed lemon juice
For The Cups
 4 mini Markouk bread loaves
 600 g strawberries
 8 kumquats
 ¼ cup honey
 1 tsp orange blossom
 3 tbsp pistachios

Directions

1

Pour the milk in a medium pot and place it on low medium heat. Let is slowly heat up while stirring every now and then. When the milk starts steaming and it's just about to boil, add the lemon juice, and lightly stir. When the curdles start to form, remove from heat.

2

Once big lumps of cheese develop, remove them with a slotted spoon, and transfer to a sieve lined with a thin kitchen cloth. Let the Arisheh sit and drain for 1 hour before using or transferring to the fridge in a sealed container.

3

To make the cups, start by toasting the Markouk bread in a dry skillet. Set aside to let them cool. Then break them up with your hands to have small crispy pieces.

4

Leave about 20 strawberries whole. Cut the rest into quarters and transfer to a small bowl. Thinly slice the kumquats and add them to the bowl. Add the honey and orange blossom. Mix well.

5

Grind the pistachios, using a pestle and mortar.

6

Once the Arisheh is cooled, you can start building the cups! Start with a layer of Arisheh at the bottom of the first cup, add a couple of spoons of the fruit mixture, then some crispy bread, repeat, and finally finish with Arisheh, whole straberries, pistachio, and more honey if desired. Garnish with a nice piece of bread. Prepare the rest of the cups. Enjoy!

Arisheh Cups
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