Ecomely

Language

Gibna rumi (fermented salted cheese): recipe illustration
Breakfast

Gibna rumi (fermented salted cheese)

A salted and matured sheep's milk cheese with a strong, slightly sharp flavour, traditionally kept in brine. It accompanies meals and breakfasts, often in thin slices.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Instructions

  1. Warm the sheep's milk to 32 °C, then add the diluted rennet and stir gently.
  2. Cover and leave for 45 minutes until the curd sets.
  3. Cut the curd, let it rest for 10 minutes, then drain in muslin for about 6 hours.
  4. Unmould the cheese, weigh it and place it in a glass or stainless steel container.
  5. Prepare a brine by dissolving the salt in water, then cover the cheese completely.
  6. Leave to mature in a cool place for 3 to 4 weeks, making sure the cheese stays submerged, then serve in thin slices.

Variations and tips

Mellow the taste. Rinse the cheese with clear water before serving to reduce the saltiness.

More ideas

Ful bil zeit mish (fava beans with goat's cheese and olive oil)1 h 10 · 4 serv.Aish baladi (traditional whole wheat bread)40 min · 8 serv. · budget-friendlyBayd mekhalel (scrambled eggs with tomatoes)25 min · 4 serv. · budget-friendlyHoney Semolina Bread (eish bil sumsum au miel)45 min · 4 serv. · budget-friendlyFeteer meshaltet (flaky pastry)55 min · 6 serv. · budget-friendlyDuqqa18 min · 4 serv.Assal bil tahina (sucre-tahina)5 min · 4 serv. · budget-friendlyBayd bil basdourma13 min · 4 serv. · budget-friendly

Original Ecomely recipe.