Keçi Peyniri Salatası (Warm Goat Cheese Salad)

About This Recipe

Warm goat cheese salad is a staple of Turkey's modern bistro and meyhane scene, particularly in the Aegean and Mediterranean coastal cities where artisan cheesemaking has seen a renaissance. Turkey's goat cheese (keçi peyniri) tradition is ancient — goat milk cheese has been made in the Aegean and Toros mountain regions for millennia, and artisan producers around towns like Bodrum, Çeşme, and Antalya now produce aged and fresh soft goat cheeses comparable to French chèvre. This salad builds on the classic French warm chèvre salad concept but infuses it with distinctly Turkish flavors and textures. The cheese medallions are rolled in a mixture of dried herbs (thyme, oregano, nigella seeds) before being briefly pan-fried or broiled until warm and slightly golden on the outside, just melting within. They rest on a base of bitter roka (wild arugula), which is more peppery and intense than baby arugula. The supporting cast is unmistakably Turkish: candied or dried figs from Aydın, walnuts from the Aegean region (some of the finest in the world), and a dressing of pomegranate molasses whisked with walnut oil and lemon. The combination of warm, creamy, slightly tangy cheese against bitter greens, sweet-sour dressing, earthy walnuts, and jammy figs achieves a complete flavor spectrum in a single plate.

Ingredients

Serves 4

• 300 gsoft log-style goat cheese (chèvre or keçi peyniri)
• 2 tbspmixed dried herbs(thyme, oregano, nigella seeds (çörek otu))
• 100 grocket (roka/arugula)(wild if available)
• 6 dried or fresh figsquartered
• 50 gwalnuts(roughly chopped)
• 2 tbsppomegranate molasses
• 3 tbspwalnut oil or extra-virgin olive oil
• 1 tbsplemon juice
• 1 tsphoney
• salt and black pepper(to taste)

Instructions

1. 1

   Prepare the Cheese Medallions

   Slice the goat cheese log into 8 rounds, about 1.5cm thick. Spread the dried herb mixture on a small plate. Press each cheese round gently into the herbs on both sides until coated. Refrigerate for 15 minutes to firm up before cooking.

2. 2

   Make the Dressing

   Whisk together pomegranate molasses, walnut oil, lemon juice, and honey until emulsified. Season with salt and pepper. Taste — it should be sweet-sour, slightly rich, and balanced. Adjust with more pomegranate molasses for sourness or honey for sweetness.

3. 3

   Cook the Cheese

   Heat a non-stick skillet over medium heat with a thin film of oil. Place the herbed cheese medallions in the pan and cook for 1-1.5 minutes per side until golden on the outside but still holding their shape. Work quickly — they will start to melt if the heat is too high. Alternatively, broil on foil at high heat for 3-4 minutes.

   The goal is warm and slightly melted inside, golden outside — not collapsed and runny. Medium heat, not high.

4. 4

   Assemble and Serve

   Toss the rocket leaves lightly with half the dressing and arrange on four plates. Place 2 warm cheese medallions on each salad. Scatter the fig quarters and walnut pieces over the top. Drizzle with the remaining dressing and serve immediately.

Variations

• •

  Baked version: place herb-coated cheese rounds on parchment and bake at 200°C for 6-8 minutes instead of pan-frying.

• •

  With honey and walnuts only: a simpler version — skip the figs and dress only with honey and toasted walnuts.

• •

  Add crispy prosciutto: add 4 slices of crisped prosciutto or pastırma for a meat version.

Storage

This salad must be assembled and eaten immediately. The cheese medallions can be herb-coated and refrigerated up to 4 hours before cooking. The dressing can be made a day ahead.

Frequently Asked Questions