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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
- Warm the flatbread in an oven or on a griddle until soft.
- Crumble the Shomleh cheese evenly over each piece of bread.
- Sprinkle with fresh mint and a drizzle of olive oil if desired.
- 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
- Slice the top off each tomato and carefully scoop out the seeds and pulp.
- In a bowl, mix the Shomleh cheese with cilantro, dill, and spring onion.
- Season the mixture with a little salt and pepper.
- Spoon the cheese mixture into the hollowed tomatoes.
- 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.
Shomleh cheese: Questions and answers
What foods pair well with Shomleh cheese?
Shomleh cheese pairs beautifully with fresh tomatoes, cucumbers, and herbs like mint. Serve it with warm naan or lavash bread for a traditional Afghan breakfast. It also complements grilled lamb or chicken and pairs nicely with yogurt-based drinks like doogh.
What are good substitutes for Shomleh cheese?
Fresh goat cheese or mild feta can substitute for Shomleh cheese in most recipes. Indian paneer works if you prefer a less tangy and firmer option. Queso fresco is another alternative, offering a similar crumbly texture and mild saltiness.
Is Shomleh cheese safe for everyone to eat?
Shomleh cheese is generally safe but should be avoided by those with lactose intolerance or sheep’s milk allergy. Pregnant individuals should ensure it is made from pasteurized milk. Always buy Shomleh cheese from reputable sources to guarantee quality and safety.
What is the typical shelf life of Shomleh cheese?
Shomleh cheese is best consumed within one week when stored properly in the refrigerator. Always check for any off smells or mold before using it past a few days. For the freshest taste, plan to use Shomleh cheese soon after purchase.
Where can I buy authentic Shomleh cheese?
Look for Shomleh cheese at Middle Eastern or Afghan specialty grocery stores. Some online retailers specializing in international foods may also carry it. Check local farmers’ markets where artisans sometimes sell traditional fresh cheeses.
What is the correct way to cut Shomleh cheese?
Shomleh cheese is soft and crumbly, so use a dull knife or simply break it with your hands. For neat portions, slice it gently without applying too much pressure to maintain its texture. Always cut only the amount you plan to use immediately to keep the rest fresh.
How do I properly eat Shomleh cheese?
Enjoy Shomleh cheese crumbled over flatbreads or mixed into salads with fresh herbs. It pairs wonderfully with crisp vegetables like cucumber and tomato for a light snack. You can also serve it alongside grilled meats to add a creamy, mild contrast.
Does Shomleh cheese need to be refrigerated?
Yes, Shomleh cheese must be refrigerated at all times due to its fresh and moist nature. Maintain a temperature between 2°C and 4°C to preserve its texture and prevent spoilage. Never leave Shomleh cheese out at room temperature for more than one hour.
What is the best way to store Shomleh cheese?
Keep Shomleh cheese in its original brine or wrap it tightly in parchment paper. Store it in the coldest part of your refrigerator, ideally between 2°C and 4°C. Use an airtight container to prevent it from absorbing other food odors.
How should I use Shomleh cheese in my cooking?
Shomleh cheese is excellent for crumbling over salads or stuffing into vegetables like tomatoes. You can pan-fry it until golden for a simple meal with warm flatbread. It also melts nicely when stirred into soups or layered in baked dishes.