DJATH LOPE
Djath lope ne verë te kuqe dhe lëng shege
Cow’s cheese soaked in red wine & pomegranate juice
Cow’s cheese soaked in pomegranate juice and red wine
As seen on my TikTok, I’ve been experimenting with two cheese recipes inspired by Albanian cheese that is soaked in red wine. I have done two versions here, one in the wine and another in pomegranate juice. Both were amazing and I loved featuring them in my latest grazing platter too.
I only had a small Tupperware dish so had to soak the cheese for 4 days, turning it over on the second day to ensure it was all coated evenly. Best thing to do is use a Tupperware that allows you to submerge it completely.
When I’m back in London, I use a kervan peynir cheese that I pick up in my local Turkish supermarket. It comes in a tin and you can find it in the refrigerator dairy section in most Turkish or Mediterranean supermarkets. I talk through the cheese I use in my TikTok video so be sure to check that out if you need some more tips or send us a message.
Cow’s cheese that has been soaked in pomegranate juice and red wine
INGREDIENTS- RED WINE FLAVOUR
Glass food container for soaking the cheese in
1x tin of Kervan Erzincan Peynir cheese- I usually get one containing 3 small cheese wheels
Red wine- Enough to cover the cheese in your food container. Personally, I love using a sweet, Albanian wine for this but you can use whichever red you love most. You want something quite rich though!
INGREDIENTS- POMEGRANATE FLAVOUR
Glass food container for soaking the cheese in
1x tin of Kervan Erzincan Peynir cheese- I usually get one containing 3 small cheese wheels
x3 Fresh pomegranates (1 large pomegranate per piece of cheese you’d like to soak)
METHOD- RED WINE FLAVOUR
Place your cheese in the food container and cover with the wine.
Leave to soak in the fridge for 4 days.
After the 4 days, remove the cheese from the wine and slice up to serve. Discard the wine has been soaking in too.
METHOD- POMEGRANATE FLAVOUR
Start by making your pomegranate juice. Remove the seeds from your pomegranates, discarding the flesh and place the seeds into a blender.
Blend the seeds until smooth.
Strain the seeds through a sieve, retaining any juice. Discard the seed pulp once you have drained all of the juice.
Place your cheese in the food container and cover with the pomegranate juice.
Leave to soak in the fridge for 4 days.
After the 4 days, remove the cheese from the juice and slice up to serve. Discard the juice that the cheese has been soaking in.