Motal Cheese and Herb Platter

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.