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Discover your go-to goat’s cheese dish!
Mixing food cultures and tastes is what we do best at Yorkshire Dama, for this reason we love this middle eastern dish mixed with our goat’s cheese using locally sourced Yorkshire milk.
What is Tabbouleh?
Tabbouleh is extremely popular in various Middle Eastern cuisines and can be enjoyed as a light and healthy dish or as part of a mezze. It is said that Tabbouleh originates from Lebanon and Syria and the name comes from the Arabic word ‘tabil’ which can translate to dip or seasoning in English.
Typically, the ingredients found within a tabbouleh consist of bulgar wheat mixed with parsley, tomatoes, mint and onion. The tabbouleh salad is seasoned with lemon juice and olive oil for a refreshing summer recipe!
Goat’s Cheese vs Cow’s Cheese
Yorkshire squeaky cheese is the perfect topping for any salad but when it comes to Tabbouleh, we love the combination of tangy goats cheese mixed with parsley and lemon juice. This flavour differs from cow’s milk which is typically more buttery and rich, whilst goat’s cheese has a signature acidic taste and lighter texture - perfect for salad toppings!
In terms of healthiness, goat’s milk is better suited for those who have lactose intolerances and problems with digesting dairy products, as this cheese is much easier for the body to digest. Nutritionists also suggest that goat’s cheese and goat’s milk are better for people who suffer from dermatological issues because the components of this cow’s milk alternative have lower risks of causing breakouts and irritations on the skin.
Goat’s Cheese Couscous Tabbouleh Recipe
Collect your fresh ingredients and prepare this Yorkshire Dama Cheese Tabbouleh recipe for the abundant yet healthy meal for all the family! For this recipe we have added our own twist of couscous and pomegranates for a sweeter taste.
Ingredients:
Yorkshire Squeaky Cheese - 100% Goats Milk
Little gem lettuce leaves - washed and kept whole
Couscous - cooked as per packet instructions
Tomatoes
Cucumber
Spring onions
Mixed bell peppers
Parsley and mint leaves, torn up
Pomegranate seeds
pomegranate molasses
1 Lemon - zest and juice
Olive Oil
Salt and pepper for taste
Method:
Cook the couscous to the time instructed on the packet and season with the zest and juice of one lemon
Whilst the couscous is cooking, start to prepare the vegetables by chopping them into fine pieces
Cut the goat’s cheese into slices and grill on both sides for a few minutes
When the couscous is ready, mix in the vegetables
Place the washed lettuce leaves onto the plate and spoon on the couscous mixture
Top with the grilled squeaky cheese
Dress with chopped parsley leaves, pomegranate seeds and molasses
To season drizzle on olive and sprinkle on salt and pepper to finish.
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