Stuffing

What I love about cheese stuffing is the wide variety and mixes one can do. In my previous book, The Land of White: Simple Lebanese Cookery, I used grated halloumi mixed with poppy seeds and in other recipes, I have used processed mature cheese. This time I am using a childhood favourite cheese known as ‘KIRI’. It is a squared-cooked cream cheese available in supermarkets (through oriental and speciality food aisles—cold section). On the other hand, there are many alternatives, as you may a