Fahad Inc. Dish of the Week

    Chammi ~ Local cottage cheese

    A traditional chammi was made by skimming the cream off fresh laban, then putting it into a home-made churn which was made from animal skin.
    As it shook back and forward, it began its curdling process. This is a very simple recipe to make and is often used as a dip for fresh dates. In the Gulf home, it is eaten with finger tips, served at room temprature.

    2 cups fresh yoghurt
    1/2 teaspoons salt (optional)

    Put yoghurt in a small pan and place over a low heat and whisk very briefly. then leave. Don't stir again. Leave it to cook on a very low heat until water has evaporated which is usually around 30-45 minutes.
    This will eventually resemble cottage cheese. remove from the fire, leave to cool. Squeeze water out with the hands. Crumble in a small bowl, arrange on a small plate, drizzle a teaspoon of fresh samen (oil) over. This is served as a dip with fresh dates.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood