Appetizers
Motal Cheese and Herb Platter
Ingredients
- - 250 g (9 oz) motal cheese or a firm, salty aged sheep's cheese, sliced
- - 1 large bunch fresh basil
- - 1 bunch fresh tarragon
- - 1 bunch fresh mint
- - 1 bunch radishes, halved
- - 1 bunch spring onions, trimmed
- - 2 tbsp walnuts, whole
- - Fresh churek or lavash bread, to serve
Method
- Wash and thoroughly dry all herbs, keeping the sprigs whole and intact.
- Arrange the cheese slices on one side of a large platter.
- Pile the herbs, radishes and spring onions attractively alongside the cheese.
- Scatter walnuts over the platter and serve immediately with warm bread.
Introduction: No Azerbaijani table opens without a plate of goy — a heap of fresh herbs — paired with tangy aged motal cheese, matured in a sheepskin pouch.
Cultural Background: No Azerbaijani table opens without a plate of goy — a heap of fresh herbs — paired with tangy aged motal cheese, matured in a sheepskin pouch. This simple, herb-forward starter mirrors the wider Caucasian and Middle Eastern meze tradition and is served before nearly every meal.
Tips: Use the freshest herbs possible — this dish depends entirely on quality, fragrant produce rather than any cooking technique. If motal cheese is unavailable, a well-salted feta or aged pecorino makes a reasonable substitute.
Variations: Some households add sliced cucumber and tomato to the platter for extra freshness. A drizzle of local honey alongside the cheese is a regional touch in some villages.
Storage: Best assembled fresh; herbs wilt quickly once cut, though washed herbs can be kept wrapped in damp paper towel in the fridge for a day.
Reheating: This is a cold dish and is not reheated.
Nutrition: Approx. 190 kcal, 10 g protein, 14 g fat, 4 g carbohydrate per serving (serves 4).
FAQs:
Q: What is motal cheese? A: It is a strong, tangy sheep’s milk cheese traditionally matured in a sheepskin casing. Q: Is this dish suitable for vegetarians? A: Yes, provided a vegetarian-rennet cheese is used.
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