Adapted from Yemek ve Kültür #44

Borani from Elmalı village, near Iznik, Bursa


1 kg aged salty cow’s milk cheese from Elmalı

2 l water from Elmalı

300 g hand-churned butter from the same village


Rinse the cheese in abundant fresh water and chop with abandon. Put the two liters of waters in a pot and add the cheese. Turn on the burner. Bring the cheese to a boil and simmer for ten minutes or so, then strain, preserving the cooking water. Do not under any circumstances throw away this water; a spectacular village bread can be made with it. Melt the butter in a separate pan and add the boiled cheese, lightly sautéeing and melting it for three to five minutes. Enjoy!


In this region Borani may be made either with melted cheese or unmelted cheese.