Shiraz bi-Buqal

Feta and Cottage Cheese with Leeks, Celery, & Walnuts

Original recipe from al-Baghdadi (1226 C.E.)/A Collection of Medieval and Renaissance Cookbooks Vol. I, David Freidman:

This is an excellent relish which both awakens and stimulates the appetite. Take mint, celery and vegetable leeks: strip the leaves of the celery and mint. Chop all fine with a knife the pound in the mortar. Mix well with dried curds, and sprinkle with salt to taste and fine ground mustard. Garnish with coarse chopped walnuts and serve. If dry curds are not available, use instead coagulated milk from which the water has been strained, mix with a little sour milk, and serve.

Modern recipe:


2 Tbsp. Mint leaves, chopped fine-- fresh

¼ cupDill, chopped fine-- fresh

¼ cup Parsley, chopped fine-- fresh

1/2 cup. Celery leaves, chopped fine 

1 Leek, white part only, chopped fine

1 tsp. Salt 

2 tsp.  Dry mustard, ground

1 T Walnuts, chopped coarsely 

1 ½ cups Cottage cheese

½ cup Feta cheese



1. Mince all the herbs and nuts.


2. Place the cottage cheese, feta cheese, salt, and mustard into a food processor and puree until smooth.


3. Fold in the herbs, celery, and walnuts. Check for seasoning and serve as a dip.

Serves 4-6.