Yogurt Stone (Afik)
A traditional Bedouin yogurt that's dried during a meticulous and lengthy process.
Its preparation dates back thousands of years to when Bedouin shepherds, looking for a way to preserve their bounty of sheep's milk for the year ahead, began making these stones.
How It's Made
Yogurt stones - also known as Jameed (جميد,) we traditionally made as a way to preserve goat milk in the desert. The milk is placed in a cheeseclothes to drain them until they become a thinck yogurt which is then salted daily until they become dense enough to shape into balls or cones.
Once shaped, Wadi Attir places the stones in a cool dry place to dry and hardened all the way through. Fully dried, the stones can be stored for months without refrigeration.
A bottle of hot sauce
2 different types of seasonal jams or chutneys
Grating yogurt stones adds texture, umami and salt all at once. They pack a richer and tangier punch than parmesan, elevating dishes like salads and sauces. And because these stones are literally dried yogurt, they add a creamy texture.
Kept in cool dry places, they last for ages and are as easy to use as a good parmesan.
How to Use It
Grate the stones with a microplace like you would a good aged parmesan cheese. It works great with tomato or cream based pasta dishes, but it really shines with salads, dips and olive oil
You can also soak the stones in water for a few hours to rehydrate and use them as base for rich yogurt sauces and stews
Grated over pasta for richness and saltiness
Combined with herbs and olive oil to give roasted vegetables a tangy punch
Sprinkle over sliced gruyer and for a savory grilled cheese sandwich