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Kuwait

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Natureland

This semi-hard cheese is made from organic goat milk sourced from free-grazing goats in the pristine Balkan Mountains of Bulgaria. With its firm texture and rich, slightly tangy flavor, Kashkaval Goat Cheese is a versatile choice for cooking, baking, and snacking.

Nutritional Highlights:
- High Protein: Boosts energy and supports muscle health.
- Easier Digestion: A great choice for those sensitive to cow milk.
- Rich in Calcium: Enhances bone strength and health.

Usage Ideas:

Regional Favorites: Grate over roasted vegetables or use as a filling for sambousek or fatayer.

Cooking Inspiration: Incorporate into savory pies, melt into creamy sauces, or use in stuffed eggplants.

Quick Snacks: Pair with dates, figs, or nuts for a satisfying flavor combination.

Western-Style Ideas: Add to baked casseroles or as a topping for gourmet flatbreads.

Recipe Suggestion: Kashkaval and Herb Sambousek

Sambousek Dough Ingredients:
- 500g Natureland Type 550 all-purpose flour
- 7g dry yeast
- 1 tsp Natureland Layla Crystallized Sugar
- 1 tsp Natureland Sea Salt
- 3 tbsp Natureland Olive Oil
- 250ml warm water

Filling Ingredients:
- 150g Natureland Kashkaval Goat Cheese, grated
- 2 tbsp chopped fresh parsley
- 1/2 tsp black pepper

Instructions:
1. Prepare the Dough:
Dissolve yeast and sugar in warm water and let sit for 10 minutes until frothy.
2. Combine flour, salt, and olive oil in a bowl. Gradually add the yeast mixture, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
3. Shape and Fill:
Divide the dough into small balls and roll out into thin circles.
Mix cheese, parsley, and pepper for the filling. Place a small spoonful in the center of each circle.
Fold the dough over to form a crescent and pinch the edges to seal.
4. Bake:
Preheat the oven to 180°C (350°F).
Brush sambousek with olive oil and bake for 15–20 minutes until golden brown.

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