Ingredient Spotlight: Jocoque
Jul. 4, 2012 3:04 pm
Updated: Jul. 17, 2012 1:13 pm
Jocoque is something that I have never seen for sale in the U.S. According to wikipedia it is actually a food that was imported from the middle east. The best way that I can describe it is as a drier greek yoghurt; it is very thick and dry, and comes off
as a cross between a soft cheese and a yoghurt. I like to eat it spread on bread or with chopped up fruit such as papaya and mango. My grandmother eats it with a little bit of marmalade or jam swirled in. Although it is not often called for in recipes, it
can be used as a substitute for cream or yoghurt. For example my aunt uses it mixed with milk to make a cold cucumber soup. I have also found some chocolate cake recipes that call for it, as well as a creamy tomato soup and pancakes. As you can see, jocoque
is an extremely versatile dairy product, and serves as an example of the influence that middle eastern cooking has had on Mexico.