Discovering Shomleh Cheese from Afghanistan

Shomleh is a traditional Afghan cheese, cherished for its soft texture and mildly tangy flavour. Crafted from sheep’s or goat’s milk, this fresh cheese is a staple in many Afghan households. It offers a delightful glimpse into the rich dairy traditions of the region.

Cheese Varieties: Shomleh

Shomleh is primarily produced as a fresh, unaged cheese. It is most commonly made from pure sheep’s milk, which gives it a distinct richness. Some variations use a blend of sheep and goat milk for a slightly sharper profile.

There are no widely recognised sub varieties of Shomleh. Its simplicity is its hallmark, with consistency in its soft, spreadable form. Regional differences may occur based on local pastoral practices and milk quality.

History: Shomleh

Shomleh has been a part of Afghan culinary tradition for centuries. It originated among nomadic herding communities in the highlands. These communities valued the cheese for its simplicity and nutritional value.

The methods for making Shomleh have been passed down through generations. It remains a homemade or small-scale dairy product rather than an industrial one. This cheese symbolizes a deep connection to Afghanistan’s pastoral heritage.

Distinctive Features: Shomleh

Shomleh is known for its soft, moist, and crumbly texture. It has a pure white colour and a very mild, slightly salty taste. The cheese is typically free of any rind and is meant to be consumed fresh.

Its fat content is relatively high due to the use of whole sheep’s milk. Shomleh lacks the complexity of aged cheeses but offers a clean, dairy-forward flavour. It is often compared to other fresh cheeses like queso fresco or Indian paneer.

Production Process: Shomleh

Shomleh production begins with fresh sheep’s or goat’s milk. The milk is gently warmed before a natural lactic acid starter or rennet is added. This causes the milk to coagulate into curds and whey.

The curds are then lightly pressed and drained in cloth bags. No aging is involved, so Shomleh is ready to eat within hours. The entire process is simple and designed to preserve the fresh quality of the milk.

Traditions

Shomleh is deeply embedded in Afghan food culture, especially in rural areas. It is often made at home using time honoured techniques. Families take pride in producing their own dairy products from their livestock.

The cheese is frequently included in daily meals, from breakfast to dinner. It is a symbol of hospitality and simplicity in Afghan cuisine. Sharing Shomleh with guests is a common gesture of welcome.

Local Wine or Beverage Pairings

Afghanistan is not a wine producing country due to cultural and religious norms. Instead, Shomleh pairs wonderfully with traditional Afghan drinks. Doogh, a savoury yogurt based beverage, is a classic accompaniment.

Green tea, served hot and unsweetened, is another excellent pairing. The lightness of the tea complements the mild cheese without overpowering it. These beverages enhance the fresh and subtle qualities of Shomleh.

Suitable Fruit and Vegetables

Fresh tomatoes and cucumbers are ideal partners for Shomleh. Their crispness and juiciness contrast nicely with the soft cheese. They are often served together in a simple salad.

Sweet fruits like melon or grapes also work well. The sweetness provides a pleasant counterpoint to the cheese’s mild saltiness. Fresh herbs such as mint can be sprinkled on top for added aroma.

Suitable Meat and Fish

Shomleh is rarely paired with strong flavoured meats. It is best enjoyed with simply grilled lamb or chicken. The mild cheese acts as a cooling element alongside spiced meats.

In Afghan cuisine, it is sometimes crumbled over kofta or meatballs. The cheese melts slightly and adds a creamy texture. It is not typically paired with fish, which is less common in inland regions.

Recipe Ideas

Pan-fry 250 grams of crumbled Shomleh in a hot skillet until it forms a golden-brown crust, then serve it immediately with warm naan bread for a simple yet richly satisfying meal. For a heartier dish, layer the cheese between sheets of filo pastry with a mixture of sautéed spinach and caramelized onions, baking it for 20 minutes at 190°C (375°F) until the pastry is flaky and the Shomleh is perfectly melted. You can also incorporate 150 grams of shredded Shomleh into a classic Afghan flatbread dough, baking it directly onto the walls of a tandoor oven to create a stretchy, cheesy pull in every bite.

Create a vibrant salad by tossing 100 grams of diced Shomleh with ripe tomatoes, crisp cucumber, and fresh mint, then dress it with a zesty lemon and olive oil vinaigrette to complement the cheese’s saltiness. Stir small cubes of the cheese into a pot of simmering lentil soup just before serving, allowing them to soften slightly and enrich the broth with their distinctive creamy texture. For an elegant appetizer, wrap generous 25-gram pieces of Shomleh in grape leaves and briefly grill them for two minutes per side, achieving a delightful contrast between the smoky exterior and the soft, warm interior.

Afghan Breakfast Flatbread with Shomleh

This simple breakfast dish is a common way to enjoy Shomleh in Afghanistan. The cheese is spread over warm, freshly baked flatbread and topped with fresh herbs. It makes for a nutritious and satisfying start to the day.

The combination of soft cheese and warm bread is comforting and effortless to prepare. You can use store bought naan or roti if you are short on time. This recipe highlights the freshness and simplicity of Shomleh.

• 200g Shomleh cheese, crumbled
• 4 pieces of flatbread (naan or lavash)
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil (optional)
• Salt to taste

1. Warm the flatbread in an oven or on a griddle until soft.
2. Crumble the Shomleh cheese evenly over each piece of bread.
3. Sprinkle with fresh mint and a drizzle of olive oil if desired.
4. Add a pinch of salt to taste and serve immediately.

Shomleh and Herb Stuffed Tomatoes

This dish makes for a refreshing appetiser or light lunch. Ripe tomatoes are hollowed out and filled with a mixture of Shomleh and fresh herbs. It is a popular way to enjoy the cheese during the summer months.

The recipe is straightforward and allows the quality of the ingredients to shine. Choose firm but ripe tomatoes that can hold the filling without becoming too soggy. This is a beautiful and healthy dish to share.

• 4 large, firm tomatoes
• 150g Shomleh cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh dill, chopped
• 1 small spring onion, finely sliced
• Salt and black pepper to taste

1. Slice the top off each tomato and carefully scoop out the seeds and pulp.
2. In a bowl, mix the Shomleh cheese with cilantro, dill, and spring onion.
3. Season the mixture with a little salt and pepper.
4. Spoon the cheese mixture into the hollowed tomatoes.
5. Chill in the refrigerator for 30 minutes before serving.

Similar Cheeses and Local Alternatives

For those seeking similar cheeses, Shomleh shares its stretched-curd texture with Italian Mozzarella and Armenian Majdouli, though it carries a distinctly tangier and saltier flavor profile. Local alternatives within Afghanistan include the softer, spreadable Qoroot or the aged, hard-rind Kope cheese, both offering a taste of the region’s diverse dairy traditions. When substituting, use 200 grams of a mild, low-moisture Mozzarella and add a pinch of salt to approximate Shomleh’s unique savory character in cooked dishes.

Shomleh shares similarities with several other fresh, brined cheeses from Central and South Asia. Indian paneer is a close relative, though paneer is typically made from cow’s milk and has a firmer, non melting texture. Queso fresco from Latin America offers a comparable mild saltiness and crumbly consistency, though it often uses cow’s milk. Within Afghanistan, other local dairy products like qurut, which are dried yogurt balls, represent a different preservation method but stem from the same pastoral tradition. For those seeking an alternative, fresh goat cheese or feta can provide a similar tangy and salty profile, though they are usually more intense. The key to Shomleh’s uniqueness remains its connection to specific Afghan herding practices and the use of sheep’s milk.