Majdouli Cheese from Lebanon – A Salty Delight

Majdouli is a traditional Lebanese string cheese known for its distinctive braided appearance and springy, elastic texture. This fresh cheese is made from a blend of sheep’s and goat’s milk, offering a mild, milky, and slightly salty flavor profile. It is a staple on Middle Eastern breakfast tables and a versatile ingredient in many Levantine cooked dishes.

Distinctive Features

Majdouli cheese is instantly recognizable by its unique braided or twisted rope-like shape. Each braid typically measures about 20 to 30 centimeters in length and 3 to 5 centimeters in diameter. The cheese has a pure white color and a smooth, glossy surface with no rind.

Its texture is semi-soft, exceptionally elastic, and delightfully squeaky when bitten into. The consistency is firm yet pliable, allowing it to be pulled apart into thin, satisfying strings. It has a high moisture content, contributing to its fresh and springy mouthfeel.

The flavor is mild, clean, and milky with a gentle saltiness that is not overpowering. It lacks the sharpness or complexity of aged cheeses, making it appealing to a wide audience. Its primary characteristic is its delightful texture and its ability to melt beautifully when heated.

Cheese Varieties

The classic Majdouli is made from a mixture of sheep’s and goat’s milk, which is the most traditional and common version. Some producers may alter the ratio, creating a cheese that is slightly more tangy from a higher goat’s milk content or richer and creamier from more sheep’s milk. This variation depends on the region and the cheesemaker’s family recipe.

Another variety involves the level of salinity. While all Majdouli is stored in brine, the duration of this brining can differ. A shorter brining time results in a milder, less salty cheese, while a longer soak produces a firmer texture and a more pronounced salty punch. Occasionally, herbs like thyme or sesame seeds are rolled onto the surface for an added flavor dimension, though this is less traditional.

History and Traditions

Majdouli has deep roots in the rural and mountainous regions of Lebanon, where small-scale dairy farming of sheep and goats has been a way of life for centuries. The cheese originated as a practical method for preserving surplus milk. The technique of kneading and stretching the curds, known as pasta filata, was perfected to create a cheese that could be stored in brine for extended periods without refrigeration.

This cheese is intrinsically linked to Lebanese food culture, particularly the expansive breakfast spread known as ‘maza’. It is a cheese of celebration and daily sustenance. The region is also famous for other dairy products like Labneh (strained yogurt) and Ackawi cheese, as well as beverages such as Arak, an anise-flavored spirit.

The art of braiding the cheese is often a communal or family activity, passed down through generations. There are stories of village women gathering to make large batches of Majdouli together, turning a chore into a social event. It represents a cherished piece of Lebanese culinary heritage and artisanal skill.

Production Process

The production of Majdouli begins with fresh, raw or pasteurized sheep’s and goat’s milk being warmed and coagulated using rennet. The resulting curds are cut and then gently heated again in whey or hot water. This heating step is crucial for developing the stretchy texture characteristic of pasta filata cheeses.

The warm curds are then diligently kneaded and stretched by hand until they become smooth, shiny, and extremely pliable. This elastic mass is then skillfully braided or twisted into its signature rope shape by the cheesemaker. The cheese is not aged but is immediately placed in a light salt brine solution for storage and preservation, where it can last for several weeks.

Wine or Beverage Pairings

For a traditional regional pairing, the anise notes of the Lebanese spirit Arak complement the salty, milky flavors of Majdouli beautifully. When mixed with water and ice, Arak becomes cloudy and provides a refreshing contrast. A crisp, dry white wine from Lebanon, such as a Sauvignon Blanc from the Bekaa Valley, also makes an excellent companion.

Internationally, a light-bodied, acidic white wine like a Pinot Grigio or a Verdejo can cleanse the palate between bites of the cheese. For beer lovers, a German-style Hefeweizen with its notes of banana and clove or a simple, crisp pilsner pairs wonderfully. Non-alcoholic options include chilled yogurt drinks (Ayran) or a glass of cool, fresh buttermilk.

Suitable Fruit and Vegetables

Fresh, juicy tomatoes and crisp cucumbers are classic accompaniments to Majdouli, often featured together in a Lebanese breakfast. The acidity and water content of the tomatoes cut through the cheese’s salinity. Cucumbers provide a refreshing, crunchy contrast.

Sweet fruits like watermelon, cantaloupe, and fresh figs offer a delightful sweet-and-salty combination that highlights the cheese’s mild flavor. Olives, both green and black, and pickled vegetables like turnips and cucumbers bring a tangy, acidic element that stands up well to the cheese. Fresh herbs like mint and parsley are also excellent for adding a burst of freshness.

Suitable Meat and Fish dishes

Majdouli is most famously used as a filling for pastries like Sfiha (meat pies) or layered in flatbreads with minced lamb. When melted, it adds a rich, stringy, salty component that binds the meat perfectly. It is also grilled directly and served alongside kebabs and shish taouk.

It can be cubed and added to salads containing grilled chicken or fish, providing a protein-rich and flavorful element. While not typically paired with delicate fish, it works well with heartier, grilled fish like swordfish or tuna. The cheese’s saltiness enhances the natural flavors of well-seasoned, grilled meats.

Presentation

Majdouli should be removed from its brine and patted dry about 30 minutes before serving. It is best enjoyed at room temperature, around 18-20°C, which allows its full aroma and soft texture to develop. Serve it on a simple wooden board or a white ceramic platter to highlight its bright white color and elegant braids.

Present the entire braid on the board and provide a small knife for guests to cut their desired portion. Arrange accompaniments like tomatoes, cucumbers, olives, and fresh herbs around the cheese for a vibrant and inviting presentation. For eating, a small cheese knife or fork is sufficient, though it is often eaten with fingers by pulling apart the strings.

Recipe Ideas

Grilled Majdouli (Majdouli Mishwi)

Grilling is one of the simplest and most popular ways to enjoy Majdouli cheese. The direct heat lightly chars the exterior, creating a delightful contrast between the slightly crispy outside and the soft, melting interior. This method enhances its salty flavor and makes for a fantastic appetizer or side dish for a barbecue. It is a common sight in Lebanese homes and restaurants during gatherings.

Serve the grilled cheese immediately alongside fresh vegetables and warm pita bread. The smoky notes from the grill pair perfectly with the freshness of a tomato and cucumber salad. This dish embodies the spirit of Lebanese outdoor cooking and communal eating.

• 1 braid of Majdouli cheese (approx. 250g)
• 2 tbsp olive oil
• 1 tsp dried thyme or za’atar (optional)
• Lemon wedges, for serving

1. Preheat a grill or grill pan to medium-high heat.
2. Pat the Majdouli braid dry with a paper towel.
3. Brush the cheese lightly with olive oil on all sides.
4. Place the cheese on the hot grill.
5. Grill for 2-3 minutes per side, until grill marks appear and the cheese is soft but still holds its shape.
6. Sprinkle with thyme or za’atar if desired.
7. Transfer to a plate and serve immediately with lemon wedges.

Majdouli and Spinach Fatayer (Pastries)

Fatayer are small, triangular-shaped pastries that are a beloved part of Lebanese cuisine. This version features a savory filling of sautéed spinach and melted Majdouli cheese. The salty, stringy cheese perfectly complements the earthy flavor of the spinach, creating a harmonious and delicious filling. These pastries are perfect for parties, picnics, or as a satisfying snack.

The dough encasing the filling is soft and slightly chewy, providing a wonderful textural contrast to the molten interior. They can be made ahead of time and reheated, making them an excellent option for entertaining. This recipe puts a cheesy twist on a classic Lebanese staple.

• 500g fresh spinach, washed and chopped
• 1 medium onion, finely diced
• 2 tbsp olive oil
• 200g Majdouli cheese, pulled into small strings
• 1 tsp sumac
• Salt and pepper to taste
• 500g ready-made dough for pastries (or pizza dough)
• 1 egg, beaten (for egg wash)

1. Preheat oven to 200°C (180°C fan).
2. Heat olive oil in a pan and sauté the onion until soft.
3. Add the spinach and cook until wilted. Drain any excess liquid and let cool.
4. Stir the Majdouli cheese and sumac into the spinach mixture. Season with salt and pepper.
5. Roll out the dough and cut into circles about 10cm in diameter.
6. Place a spoonful of filling in the center of each circle.
7. Pinch the dough together to form a triangular shape, sealing the edges well.
8. Place pastries on a baking tray, brush with egg wash, and bake for 15-20 minutes until golden brown.
9. Serve warm.

Similar Cheeses and Alternatives

Majdouli belongs to the family of pasta filata cheeses, sharing its stretched-curd production method with several other international varieties. The most direct similar cheese is Armenian String Cheese, which is also braided and has a very comparable texture and salt level. Greek Kasseri, made from sheep’s milk with sometimes a little goat’s milk, offers a similar mild flavor and excellent melting properties, though it is often aged slightly longer and may have a more pronounced tang.

Turkish Dil Peyniri is another close alternative, known for its stringy texture and briny taste, often consumed in a similar way for breakfast. Italian Mozzarella, particularly the low-moisture variety, can be used as a substitute in cooked dishes where melting is required, though it is less salty and lacks the distinctive braided appearance. For those seeking a different texture, Halloumi from Cyprus provides a similar grilling capability but with a firmer, squeakier bite and a minty note. Each of these cheeses can bring a slightly different character to a dish while approximating the functional and flavorful role of Majdouli.

Questions and answers about Majdouli cheese