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5 pounds cheese curd (mozzarella)
1/2 teaspoon black caraway seeds, such as Pereg
1/2 teaspoon mahlab (ground spice purchased in a kosher Middle Eastern store)
1 teaspoon Haddar Kosher Salt
Cut cheese into small chunks.
Process in food processor, leaving it coarse. Measure two cups of curd. Put remainder aside.
Place curd in pie plate. Add seasonings and mix.
Microwave on high for two minutes.
Place melted cheese in a strainer to remove excess liquid.
Remove from strainer and make a hole in the center of the cheese ball.
Stretch and twist about four times until it becomes small. Stretch and twist into a knot.
Place in ice water about 10 to 20 minutes.
Remove and drain. May be frozen.
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