Cottage cheese

Cottage cheese or cottage cheese is a type of soft white cheese, produced by the fermentation of milk by lactic acid bacteria, in a process called "acid cheese". Quraisheh is made from ayran or shinaina (yoghurt after removing the fat) and is very popular in the Middle East. Served with vegetable oil and vegetables such as tomatoes and peppers

Qureshi is prepared from ayran or shunaina, where the shinina is heated to a point close to the boiling point, so the cottage cheese gathers on the surface and then left to cool and drain and may be pressed at times. Qureshi is a kind of sweet cheese, it does not ripen or color. There are different types of cottage cheese that are made from milk with varying levels of fat with a small or large clotting process. Cheese that is pressed becomes hoop cheese, farmer's cheese, or Mexican (blanco) cheese.

The squid is eaten directly. Usually mixed with olive oil. The koreesh is used to make the Shanklish, where it is salted, dried, and then left to ferment.