Gebna Bel Tamatem- this creamy white cheese and tomato dip melts on your tongue, as warm spices and fresh mint dance across your palate. A humble Egyptian classic, it turns simple ingredients into pure comfort.
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Gebna Bel Tamatem at a Glance
- Cuisine: Egyptian Cuisine
- Primary Cooking Method: Food Processor
- Dietary Info: Vegetarian
- Key Favor: Spicy and tangy.
- Skill Level: Beginner – Intemediate
The Ingredients of Gebna Bel Tamatem
- Cottage Cheese: Gebna Karish or Cottage cheese is the hero ingredient of this Egyptian dip or salad. You can either grab a store-bought cheese or make it using milk leftovers.
- Tomato: Use ripe, juicy and red tomatoes
- Milk & Cream: In case you can’t find cottage cheese, then try making it using milk, cream and a few drops of vinegar.
- Chili green pepper: This addition will add the right amount of heat.
- Seasoning: salt, pepper and cumin
- Onions: Use one small red onion or 1 shallot.
- Lime juice: A hint of acid will take that cheese a long way.
- Dry mint: Hint of dry mint balances the onion pungency.
- Oil: This humble Egyptian Cottage Cheese dip will benefit from a generous drizzle of a good quality extra virgin olive oil that ties all the ingredients together and takes it to the next level.
What is Gebna Bel Tamatem
Gebna bel Tamatem (جبنة بالطماطم), meaning cheese with tomatoes in Egyptian Arabic, is a creamy white cheese dip made with tangy Gebna Karish (Egyptian cottage cheese), juicy tomatoes, and fresh herbs. It melts on the tongue, as the gentle heat of spices and brightness of mint flirt with your taste buds in every bite.
This humble yet vibrant dip is a staple in many Egyptian homes—and for me, it’s a nostalgic taste of childhood that resurfaced just as I became the matriarch of an unpredictable milk consumers.
Transforming leftover milk into homemade cheese became a small obsession—one that sparked my journey into cheesemaking. My first and most satisfying success? Gebna Karish, the beloved, low-fat Egyptian cottage cheese that anchors this dish.
How To Make Cottage Cheese “Gebana Kareesh: جبنة قريش
Making homemade Karish or Cottage Cheese is as simple as mixing a dash of salt into your milk, bringing it to a gentle simmer, once bublling, add a spoonful of either vinegar or lime juice, and then watch the magic happen. The milk eventually curdles, the solids separate from the whey or the liquid.
As a rule of thumb, every cup of milk calls for 1 tablespoon of acid (whether white vinegar or lemon).
To drain the whey or the liquid, the curdled milk is poured over a fine sieve mesh strainer, lined with cheese cloth and snug into a container to catch the whey or the liquid.
Possible Substitutions for Gebna bel Tamatem
- Cheese Substitutes: Instead of cottage cheese use ricotta, or feta cheese (rinsed to reduce saltiness). For a vegan version, try a firm almond-based cheese or cashew cheese.
- Tomato Options: Use grated fresh tomatoes for more juice and texture. In winter months, substitute with cherry tomatoes (halved and mashed) or a spoon of good-quality canned tomatoes—drain first to avoid watering down the dip.
- Herbs and Spices: If you don’t have dried mint, use finely chopped fresh mint. Swap chili flakes with Aleppo pepper or a dash of smoked paprika for a different depth. Add a pinch of za’atar or sumac for a regional twist.
- Texture Enhancers (Optional): Blend in a spoon of labneh or Greek yogurt for extra creaminess.
Frequently Asked Questions
1. What kind of cheese should I use for this dip?
The traditional choice is Gebna Karish, a tangy, low-fat Egyptian cottage cheese. If you can’t find it, substitute with a dry curd cottage cheese or ricotta salata. Avoid creamy Western-style cottage cheese, as it’s too loose for this dip.
2. Can I make Gebna Karish at home?
Yes! Gebna Karish is easy to make from scratch using leftover milk. Simply curdle milk with vinegar or lemon juice, then strain and press the curds. It’s a delicious way to reduce waste and recreate a true taste of Egypt.
3. What do I do with the whey?
WHEY or (the liquid resulting from curdling the milk) is a protein powerhouse. Store it in clean jars and keep it in the fridge, or freeze it to use later to marinate your meat and chicken. Also, the whey replaces water in baking. To learn more about whey multi uses, check this comprehensive article on Old Fashion On Purpose.
4. How long does this dip last in the fridge?
Stored in an airtight container, Gebna bel Tamatem can last up to 3 days in the fridge. For best flavor and texture, bring it to room temperature before serving.
5. How is Gebna bel Tamatem typically served?
It’s most often served with baladi bread, pita, or fresh vegetables as part of a mezze spread. It also pairs beautifully with Egyptian breakfast.
More Homemade Dairy & Non-Dairy Cheese Recipes:
- Homemade Labneh in Four Distinct Flavors
- Dairy Free Cashew Cheese
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Gebna bel Tamatem Recipe (Spicy Egyptian White Cheese-Tomato Dip): جبنة بالطماطم
Equipment
- medium sauce pan
Ingredients
Gebna Bel Tamatem
- 1 cup cottage cheese, see recipe below
- 1 small red onions, finely chopped
- 1 ripe tomato, seeded and diced
- 1 green chili pepper, coarsely chopped
- 1 tablespoon extra virgin olive oil
- salt & pepper, taste
- 1 teaspoon dry mint
- ½ teaspoon ground cumin
Gebna Kareesh (Cottage Cheese)
- 5 cups full fat milk
- 1 cup heavy cream, optional
- 1 teaspoon Himalayan salt
- 6 tablespoon s white distilled vinegar
Instructions
The Cottage Cheese:
- Pour milk and cream into a large, heavy-bottomed pot. Heat slowly to 190°F/88°C. Add the spoonful of salt and stir regularly so the milk doesn’t burn on the bottom of the pot.
- Pour in the vinegar and let the milk gently simmer on very low heat for 5 minutes or until the milk curdles, and the solids separate from the whey or the liquid.
- Meanwhile, line a fine-mesh sieve or colander with a clean piece of doubled cheesecloth. Place the colander over a deep bowl to catch the liquid (aka whey) that drips out.
- Pour the curdled milk into fine mesh sieve fitted over a deep bowl.
- When it cools down, gather the ends of the cheese cloth tightly together and form a cloth-wrapped ball of cheese and squeeze to force any liquid out. Ideally, leave the cottage cheese, and drain its liquid overnight in the fridge.
- When the cottage cheese is all dry, then it is ready assemble the Egyptian Cottage/Kareesh Cheese Dip.
Assemble Gebna Bel Tamatem
- Dump the cheese out of the cloth into a deep mixing bowl.
- Add the olive oil, mint, spices, tomato, and pepper, and mix very well. or blend everything in a food processor.
- Transfer the cheese to the serving dish, garnish with fresh mint, a drizzle of olive oil.
- Serve it with hot Egyptian Aish Baladi, pita bread or crackers. ENJOY!
Nermine's Notes
- As a rule of thumb, every cup of milk or cream calls for one tablespoon of acid, whether white distilled vinegar or lime juice.
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