Breakfast
Çökelek (Cottage Cheese) with Bread
About this dish
A humble yet satisfying Turkish breakfast dish featuring homemade çökelek (strained cottage cheese) served over warm, crispy bread, drizzled with olive oil and sprinkled with red pepper flakes.
Ingredients
UK and US measurements are both included for every recipe.
cottage cheese (preferably low-moisture)
dairy200 g
Imperial measurement: 7 oz
yogurt (plain, full-fat)
dairy100 ml
Imperial measurement: ⅓ cup + 1 tbsp
salt
seasoning¼ tsp
slices of rustic bread
grain4 slices
extra virgin olive oil
fat2 tbsp
red pepper flakes (pul biber)
spice1 tsp
dried oregano or mint (optional)
herb½ tsp
Method
Drain the cottage cheese
10 minsLine a strainer with cheesecloth and place the cottage cheese in it. Let it drain over a bowl for about 10 minutes to remove excess moisture, or gently press with a spatula.
Mix with yogurt and salt
2 minsIn a mixing bowl, combine the drained cottage cheese with yogurt and salt. Stir well until creamy and smooth.
Toast the bread
5 minsToast the bread slices in a toaster or in a dry skillet over medium heat until golden and crisp on both sides.
Assemble and serve
2 minsPlace the toasted bread on serving plates. Generously spread the çökelek mixture on top. Drizzle with olive oil, sprinkle with red pepper flakes and optional oregano or mint. Serve immediately.
Equipment
- Mixing bowl
- Cheesecloth
- Strainer
- Toaster or skillet
Nutrition facts
Tips
- For a thicker, more authentic çökelek, use low-moisture cottage cheese or even farmer's cheese, and drain it longer.
- Pul biber (Turkish red pepper flakes) is ideal, but you can substitute with Aleppo pepper or regular chili flakes.
- This dish is best served as part of a Turkish breakfast spread with olives, tomatoes, cucumbers, and eggs.
- If you prefer a softer bread, skip toasting—just warm the slices slightly.
Serving suggestions
- Serve alongside fresh vegetables like sliced tomatoes and cucumbers, or with a soft-boiled egg for a heartier breakfast.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.