Maeshi Kreaji or Maesh Kread, is popularly called the Mozzarella cheese of Kashmir. This dish has been cherished for generations by the Gujjar community, known for their resilience, creativity, and connection to nature.
A Cheese with a Rich History
Maeshi Kreaji or Maesh Kread isn’t just any cheese it’s steeped in history. Traditionally made from buffalo milk, it has been a staple in the kitchens of the Gujjar community. These hardy people lived high up in the mountains, far from the urban hustle. With an abundance of buffaloes, they had no shortage of milk, but storing and transporting it presented a challenge. The Gujjars found a solution: transform the milk into a solid, mozzarella-like cheese that could be easily stored and sold.
Taxes and Tradition: The Birth of Maeshi Kreaji or Maesh Kread
Under the Dogra rule, the Gujjars were required to pay a tax known as “Shak Shumari” for each buffalo they owned—eight annas per buffalo, to be exact. However, if a buffalo gave birth to a calf, the tax would be waived. To maximize the utility of their milk and avoid waste during these long stretches in the hills, they began producing this versatile cheese. Over time, Maeshi Kreaji or Maesh Kread became more than a necessity—it became a culinary icon. It was made not only to preserve milk but also to sell it in nearby cities.
A Simple Yet Flavorful Preparation
Traditionally, Maeshi Kreaji or Maesh Kread was sold in the form of thick bread-like cakes. For this recipe, we’ll prepare it as shredded pieces, much like mozzarella, mixed with simple but flavorful ingredients.
Fresh coriander, a few green chilies, and basic spices—fennel, turmeric, cumin, and a pinch of ginger powder—come together to elevate the dish. The Gujjars’ ingenuity is apparent in how they use these readily available ingredients to create something so unique.
Frying the Cheese: The Cooking Process
The beauty of Maeshi Kreaji or Maesh Kread is in its versatility. It can be fried up like an omelet—rich and savory. After mixing the cheese with the spices and herbs, it is fried in mustard oil. The trick to a perfect Maeshi Kreaji or Maesh Kread is low to medium heat, ensuring it doesn’t stick to the pan. And because we’re working with cheese, it needs careful flipping, just like a delicate omelet. The slow cooking allows the cheese to melt evenly, creating a deliciously crispy exterior and a gooey, cheesy center.
The Final Dish: Cheesy and Irresistible
As the cheese melts and melds with the spices, it forms a beautiful golden crust. The result? A dish that looks like an omelet but is packed with the rich flavors of a mozzarella-like cheese. It’s not just a meal—it’s a slice of history on your plate. The dish is a perfect reflection of how the Gujjars’ ingenuity transformed a simple ingredient like buffalo milk into something deeply flavorful and practical.
And this is just the beginning. Maeshi Kreaji or Maesh Kread can be used in various recipes, from stuffed bread to savory pies, making it a truly versatile ingredient. I can’t wait to share more ways to use this unique cheese in the future!
