Jibneh Imsayechah
When Sitto made Syrian Cheese, I would eagerly watch as she melted the cubes of cheese in her pan with a little bit of simmering water. As it formed into a melted ball, she'd pick up the glob of cheese, and with seemingly heat-resistant hands, she'd quickly add the Mahlab spice and the Nigella seeds. Just as quickly, she'd put her thumb through the melted cheese ball and begin to pull the cheese back and forth into "strings." She'd bounce the lines of cheese as she gently stretched them. When she had several strings of cheese pulled, she'd quickly twist them and miraculously, form it all into a "figure 8.” It was a sight to see!
All these many years later, now that I too, am a Sitto, I enjoy the fun of this, as my own grandchildren watch in wonder. But it's not as difficult or tricky as it looks and even some strands that don't quite make it into the "figure 8" shape, are pulled off so that little waiting mouths can taste the bonus strands!
If you haven't tried this, don't hesitate! I know that store-bought string cheese can be easily found in Middle Eastern markets, but will taste nothing like your own Syrian String Cheese. You will be amazed at how delicious the taste of the Mahlab spice and Nigella seeds make this cheese authentically Aleppo!
Watermelon & Syrian String Cheese