Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

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.

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:


Follow Savoring Kentucky on Bloglovin