Turkish-Style Cheese Soufflé

Ingredients

While the French soufflé typically uses Gruyère or Emmental cheese, this Turkish adaptation incorporates a combination of Turkish white cheese (beyaz peynir) and kasar cheese. The addition of traditional Turkish spices such as red pepper flakes and dried mint gives this soufflé a unique and vibrant flavor profile. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 100g Turkish white cheese (beyaz peynir), crumbled 100g Turkish white cheese (beyaz peynir), crumbled
• 100g kasar cheese, grated 100g kasar cheese, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup milk (240ml) 1 cup milk (240ml)
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• Salt and pepper to taste Salt and pepper to taste
• Butter, for greasing the ramekins Butter, for greasing the ramekins

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 7g (2g sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
2. 2.
   In a mixing bowl, separate the egg yolks from the whites. Set aside the whites.
3. 3.
   In a separate bowl, whisk together the egg yolks, Turkish white cheese, kasar cheese, flour, milk, red pepper flakes, dried mint, salt, and pepper until well combined.
4. 4.
   In another clean bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the cheese mixture until fully incorporated.
6. 6.
   Pour the mixture into the prepared ramekins, filling them about three-quarters full.
7. 7.
   Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed up and golden brown.
8. 8.
   Serve immediately while still hot and fluffy.

Treat your ingredients with care...

• Turkish white cheese (beyaz peynir) — Make sure to crumble the cheese into small pieces for even distribution throughout the soufflé mixture.
• Kasar cheese — Grate the kasar cheese finely to ensure it melts smoothly and adds a creamy texture to the soufflé.

Tips & Tricks

• Be careful not to overbeat the egg whites, as they can become dry and lose their volume.
• Serve the soufflés immediately after baking to enjoy their fluffy texture.
• Experiment with different spices such as cumin or sumac to add a unique twist to the flavor.

Serving advice

Serve the Turkish-style cheese soufflés as a main course accompanied by a fresh salad or as an appetizer with crusty bread.

Presentation advice

Garnish the soufflés with a sprinkle of dried mint and a drizzle of olive oil for an elegant touch. Serve them in individual ramekins to showcase their beautiful rise.