J'ben
J’ben is Morocco’s national white cheese. This creamy fresh cheese has a light tang and is subtly sweet. While it’s a challenge to find j’ben outside of Morocco, it’s very simple to make at home and requires just a few ingredients. Making it is very similar to making fresh ricotta, but unlike ricotta, j’ben contains buttermilk. It is often enjoyed simply on its own as a spread for flatbreads, or spread over warm toasted bread, drizzled generously with honey, and finished with a sprinkle of chile flakes and a dash of flaky salt.
Nutritional Values (Per Serving)
Ingredients
- 3 cups (720 g) whole milk
- ⅔ cup (150 g) heavy cream
- 3 cups (750 g) buttermilk
- 1 tablespoon (15 g) fresh lemon juice
- 2 teaspoons fine sea salt
Step-by-Step Instructions
Pour the milk and cream into a large pot and heat over medium-high heat until the mixture reaches 190°F (90°C). If you don’t have a thermometer, this will be just below a simmer; you will see steam rising from the surface and small bubbles forming around the edges of the pot.
Immediately stir in the buttermilk, lemon juice, and salt. Reduce the heat to medium-low and leave the mixture untouched until it
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Tags
Want More Moroccan Recipes?
Get Them in Your Inbox.
We send out real recipes, honest food stories, and tips you won't find anywhere else. No spam.
Recommended For You
Quick Batbout
Batbout is a panfried flatbread that combines elements of pita and naan yet has its own distinctive characteristics. What truly sets it apart is the semolina flour used both in the dough and for dusting the flatbreads, resulting in a unique texture: slightly grainy on the outside, soft and pillowy on the inside. This quick version of batbout allows you to have delicious warm, fresh flatbreads in minutes. Use the breads for dipping into spreads or to soak up the juices of a tagine, or make sandwiches with them.
Moroccan Orange and Radicchio Salad
In Morocco, we’re fortunate to have an abundance of sweet, flavorful oranges. They often find their way into desserts, of course, but also into refreshing salads, marrying beautifully with savory ingredients. Here, the sweetness and tanginess of the oranges are balanced with the slightly bitter notes of the black olives and radicchio, the crunch of nuts, and a hint of cilantro. I love how the salad both brings a burst of color to the table and offers an unusual but delicious mix of textures and flavors.
Couscous with Milk and Pumpkin
Welcome to my table! A delicate, comforting dish often served for dinner. Couscous steamed and then simmered briefly in hot milk with chunks of sweet pumpkin. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Oatmeal Soup (Chorba Dyal Tchicha)
If you were sitting in our family salon right now, I would serve you this. A creamy, comforting breakfast soup made by simmering barley grits or rolled oats in milk, flavored with a touch of anise. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.