Distinctive Features
Motal Pendir typically forms into small, irregularly shaped blocks or balls, often stored in a clay pot called a motal, which gives the cheese its name. The cheese possesses a pure white color and a slightly moist, firm texture that yields pleasantly under pressure. Its rind is minimal to non-existent due to the brining process, which also imparts a distinct salty and slightly acidic taste. The aroma is clean and milky with subtle lactic notes, characteristic of a well-made brined cheese.
The cheese has a high moisture content, which contributes to its springy and crumbly consistency. It is not a melting cheese but holds its shape well when sliced or cubed. The flavor is predominantly salty and tangy, with a refreshing finish that makes it incredibly moreish. This unique combination of texture and taste makes Motal Pendir a versatile component in both simple and complex dishes.
Cheese Varieties
The primary variety of Motal Pendir is made from pure sheep’s milk, which is the most traditional and common form. Some producers also create a version using a blend of sheep’s and cow’s milk, which results in a slightly milder flavor and a softer texture. In certain mountainous regions, a goat’s milk Motal Pendir exists, offering a sharper, more pungent character. These variations are often hyper-local and reflect the available livestock in different areas of Azerbaijan.
Another distinction lies in the aging time. While most Motal Pendir is consumed fresh after a few weeks of brining, some are aged for several months. This aged version becomes drier, saltier, and more granular, similar to a Greek feta that has been stored for a long period. The aging process concentrates the flavors, making it a more assertive cheese best used in cooking rather than eaten plain.
History and Traditions
Motal Pendir has deep roots in the nomadic and pastoral traditions of the Caucasus region, particularly in Azerbaijan. For centuries, shepherds in the mountainous areas developed this cheese as a way to preserve nutrient-rich sheep’s milk. The method of storing it in clay pots (motal) was practical for transportation and protection during seasonal migrations. This cheese became a vital source of protein and fat during long winters.
The region is also famous for its rich culinary culture, including plov (pilaf), kebabs, and a wide variety of stuffed vegetables and pastries. Motal Pendir is traditionally served as part of a breakfast spread, alongside fresh tomatoes, cucumbers, herbs, and lavash bread. It is a cheese embedded in daily life and hospitality, often presented to guests as a symbol of welcome and generosity. There are no specific festivals for the cheese, but it is an indispensable part of major celebrations and family gatherings.
Production Process
The production of Motal Pendir begins with fresh, high-quality sheep’s milk, which is warmed to approximately 32°C. A natural rennet is added to coagulate the milk, forming a firm curd over a period of one to two hours. The curd is then cut into small pieces to facilitate whey expulsion. This step is crucial for achieving the desired dense texture.
The curds are lightly pressed into molds to form their characteristic shapes before being submerged in a brine solution for several weeks. The brine, typically a 15-20% salt solution, acts as a preservative and flavoring agent. The cheese is traditionally aged in cool, dark cellars or stored in its clay pot. The entire process relies on skill and tradition rather than industrial technology, preserving its artisanal character.
Wine or Beverage Pairings
Locally, Motal Pendir pairs excellently with Azerbaijani wines like a dry white made from the Bayan Shira grape. The wine’s crisp acidity and citrus notes cut through the cheese’s saltiness beautifully. For a regional pairing, a Georgian Rkatsiteli offers similar bright acidity and a slight herbal quality that complements the cheese’s tang. These pairings highlight the culinary synergy of the Caucasus.
Internationally, a Greek Assyrtiko or a French Sauvignon Blanc would be superb choices, their high acidity balancing the salt. For beer lovers, a German Gose or a Belgian Witbier, with their coriander and salt notes, mirror and enhance the cheese’s profile. Non-alcoholic options include chilled ayran (a yogurt drink) or a sparkling mineral water with a squeeze of lemon to cleanse the palate.
Suitable Fruit and Vegetables
Fresh, juicy tomatoes and crisp cucumbers are the classic accompaniments to Motal Pendir, often served together for breakfast. The sweetness and acidity of ripe tomatoes provide a perfect counterpoint to the salty cheese. Cucumbers add a refreshing, watery crunch that lightens each bite. This combination is a cornerstone of Azerbaijani meze spreads.
Sweet fruits like watermelon or figs offer a delightful contrast to the cheese’s salinity, creating a complex flavor experience. Roasted bell peppers or eggplants, common in Caucasian cuisine, bring a smoky sweetness that pairs wonderfully. Fresh herbs like mint, dill, and basil are also essential, adding aromatic layers that elevate the simple cheese to something extraordinary.
Suitable Meat and Fish dishes
Motal Pendir is crumbled over grilled lamb kebabs (shashlik), where its saltiness enhances the meat’s rich flavor. It melts slightly from the heat, creating a creamy, savory coating. The cheese is also a key ingredient in Kutab, a stuffed flatbread often filled with minced meat and herbs. In this context, it adds moisture and a sharp tang to the filling.
With fish, it works well in a baked dish with trout or sturgeon from the Caspian Sea. The cheese forms a salty crust on top of the fish during baking. It can also be mixed into stuffings for poultry, such as chicken or turkey, providing a robust flavor that stands up to roasting. Its versatility makes it a valuable ingredient in many hearty, traditional recipes.
Presentation
Remove Motal Pendir from the refrigerator at least 30 minutes before serving to allow it to come to room temperature, around 18-20°C. This allows its full aroma and flavor to develop. Present it on a simple wooden board or a slate plate to contrast its white color. Arrange it in rough chunks or thick slices to showcase its texture.
Accompany it with a cheese knife for guests to serve themselves. For eating, a small fork or a piece of bread is often used to pick it up. Always provide a separate dish for the brine if serving it straight from the pot, as it can be quite liquid. The presentation should be rustic and inviting, reflecting its pastoral origins.
Recipe Ideas
Azerbaijani Herb and Motal Pendir Salad
This vibrant salad is a celebration of fresh Caucasus flavors. It combines the salty punch of Motal Pendir with an abundance of local herbs and vegetables. It is light, refreshing, and incredibly simple to prepare, making it a perfect starter or side dish. The cheese provides a creamy, salty base that ties all the ingredients together.
The key to this salad is the quality and variety of herbs. It is a common sight on Azerbaijani tables, especially in the spring and summer. The dish requires no cooking, just chopping and mixing. It showcases how a few superb ingredients can create a memorable eating experience.
- 200g Motal Pendir, cubed
- 1 large cucumber, diced
- 2 ripe tomatoes, diced
- 1 small red onion, thinly sliced
- A large handful each of fresh cilantro, dill, and mint, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses (optional)
- Freshly ground black pepper
- In a large bowl, gently combine the cubed Motal Pendir, diced cucumber, and diced tomatoes.
- Add the thinly sliced red onion and the chopped fresh herbs.
- Drizzle with the olive oil and pomegranate molasses, if using.
- Season with a generous grind of black pepper (salt is usually not needed due to the cheese).
- Toss very gently to combine, ensuring you do not break up the cheese too much.
- Serve immediately with fresh lavash or other flatbread.
Motal Pendir and Spinach Gözleme
Gözleme is a stuffed savory pastry popular across Turkic cultures, and this version features a classic Azerbaijani filling. The combination of wilted spinach and salty Motal Pendir is a match made in heaven. It makes for a fantastic snack, light lunch, or part of a larger meze spread. The pastry is thin and crispy, contrasting with the soft, flavorful filling.
This recipe is surprisingly easy to make with store-bought yufka or phyllo dough. It brings the flavors of a Azerbaijani street food stall into your home kitchen. The gözleme are best eaten straight from the pan, hot and crispy. They are a surefire crowd-pleaser for any occasion.
- 4 sheets of yufka or phyllo dough
- 250g fresh spinach, washed and roughly chopped
- 200g Motal Pendir, crumbled
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tsp dried mint
- Butter or oil for frying
- Heat the olive oil in a pan and sauté the chopped onion until soft and translucent.
- Add the chopped spinach and cook until wilted and any liquid has evaporated. Remove from heat and let cool slightly.
- In a bowl, mix the cooled spinach and onion with the crumbled Motal Pendir and dried mint.
- Lay a sheet of yufka flat. Place a quarter of the filling on one half of the sheet. Fold the other half over to create a half-moon shape, pressing the edges to seal.
- Heat a little butter or oil in a frying pan over medium heat. Cook each gözleme for 2-3 minutes on each side, until golden brown and crispy.
- Slice into pieces and serve immediately.
Similar Cheeses and Alternatives
Motal Pendir is part of a large family of brined cheeses found around the Black Sea and Mediterranean. The most direct comparison is to Bulgarian or Macedonian Sirene, which is also a brined sheep’s milk cheese with a salty, tangy flavor and a crumbly texture. Greek Feta is another close relative, though Protected Designation of Origin (PDO) Feta must be made in Greece with at least 70% sheep’s milk; it tends to be creamier and less crumbly than Motal Pendir. Turkish Beyaz Peynir is virtually identical in production method and taste, highlighting the shared culinary history of the region.
For those outside the Caucasus seeking an alternative, a good quality French or Israeli Feta can work well in most applications. If a less salty option is desired, Italian Ricotta Salata, which is a salted and dried ricotta, provides a similar crumbly texture but a milder, milky flavor. The key when substituting is to consider the salt level and adjust other seasonings in the recipe accordingly to achieve the intended balance.