56 culturecheesemag.com I N N OVAT I O N 202 3
R E C I P E S
FRIED CHEESE:
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
¼ tablespoon baking soda
1 cup light beer (the restaurant uses
Miller High Life)
½ cup unflavored vodka (use an
inexpensive brand)
Kosher salt, to taste
1 braid of Armenian string cheese,
separated into 4 thick ropes
Vegetable oil, for frying
TOMATO-TAMARIND SAUCE:
Place all ingredients into a large bowl.
Puree with an immersion blender until
combined but still somewhat chunky.
Sauce can be stored in the refrigerator for up
to a week. Use any leftover sauce as you would
marinara, or with grilled meats and rice.
NIGELLA POWDER:
Toast nigella seeds and peppercorns in
a skillet over medium heat until fragrant,
watching carefully so they don't burn.
Let seed mixture cool, then buzz in a spice
grinder with remaining ingredients.
FRIED CHEESE:
Combine first 7 ingredients in a large bowl,
whisking well to blend.
Separate cheese into 4 thick strands.
Heat vegetable oil in a large deep skillet until
it reaches 375°F on a kitchen thermometer.
Submerge cheese into batter and let most of it
drip off so it's lightly covered.
Slowly dip all 4 cheese pieces into hot oil to
avoid splattering. Fry on one side for 1 minute,
then flip and fry for 1 minute on the other side.
Transfer to a paper towel–lined baking sheet.
TO SERVE:
Dust cheese pieces with nigella powder and
serve immediately with tomato-tamarind sauce
for dipping.
One Cheese, Five Ways PAG E 21
Feta Blintzes with
Spring Strawberries,
Lemon, and Honey
