Moslase Poniri (مثلث پنیری) — Persian Savory Cheddar Triangles
Crisp-edged, tender-centered Persian-inspired cheese triangles made with sharp cheddar, black pepper, and milk. Quick to mix and bake, they pair beautifully with tea, soups, or a light salad.
Printable Recipe Card
Servings: 12 · Total: 43 min · Difficulty: easy
Ingredients (quick list)
- 250 g All-purpose flour (spooned and leveled if measuring by volume)
- 8 g Baking powder (about 2 teaspoons)
- 4 g Fine salt (about 3/4 teaspoon)
- 2 g Ground black pepper (about 1 teaspoon, or to taste)
- 170 g Sharp cheddar cheese (coarsely grated; use a bold, mature cheddar for best flavor)
- 60 ml Neutral oil (such as sunflower, canola, or grapeseed)
- 120 ml Whole milk (cold; add 1–2 tablespoons more only if dough seems dry)
Steps (summary)
- Heat the oven to 200°C / 400°F (180°C fan). Line a large baking sheet with parchment. In a large bowl, whisk the flour, baking…
- Add the grated cheddar to the dry mixture and toss for 20–30 seconds until every shred is lightly coated in flour. This prevent…
- Pour in the oil and mix with a fork for 45–60 seconds until the mixture looks like damp sand. Add the milk and stir just until…
- Turn the dough onto a lightly floured surface and knead gently for 20–30 seconds—just until smooth and cohesive. Pat into a rec…
- Cut the dough into 12 triangles: first cut into 3 long strips, then cut each strip into 4 triangles by diagonal cuts. Transfer…
- Cool on the tray for 5 minutes to set the crumb, then move to a rack and cool 10 minutes more for the best crisp-tender texture…
Cultural Background
Cheese-filled and cheese-flavored baked snacks are common in Persian home baking, often served alongside tea or as a simple accompaniment to soups and herb plates. Triangle shapes are a practical, family-style way to portion dough for quick baking and sharing at gatherings.
Equipment
💡 Tips
- Grate the cheddar yourself; pre-shredded cheese often contains anti-caking agents that can make the dough drier and the melt less smooth.
- For a biscuit-like triangle, keep the dough thicker (8–9 mm). For a cracker-leaning triangle, roll thinner (5–6 mm) and bake 1–2 minutes longer.
- If your kitchen is warm, chill the shaped triangles for 10 minutes before baking to help them hold sharp edges and rise neatly.
- Taste your cheddar first; if it is very salty, reduce the added salt to 3 g (about 1/2 teaspoon).
- For a stronger pepper aroma without extra heat, use freshly ground black pepper.
⚠️ Common Mistakes
❌ Overmixing or kneading the dough for several minutes
💡 Why: Excess mixing develops gluten, making the triangles tough and bready instead of tender and crisp-tender.
✅ Fix: Mix only until combined and knead briefly (20–30 seconds) just to bring the dough together.
❌ Using very fine pre-shredded cheese
💡 Why: Anti-caking agents can dry the dough and reduce melt, and very fine shreds can disappear rather than creating cheesy pockets.
✅ Fix: Grate a block of sharp cheddar on the coarse side of a grater and toss with flour before adding liquids.
❌ Rolling uneven thickness
💡 Why: Thin edges can burn before thicker centers cook through, leading to hard tips and underbaked middles.
✅ Fix: Roll to an even 7–8 mm thickness and rotate the dough while rolling; trim edges if needed for uniformity.
❌ Baking at too low a temperature
💡 Why: Low heat can dry the dough before it rises, producing pale, dense triangles with less browning and aroma.
✅ Fix: Bake at 200°C / 400°F and preheat fully; if your oven runs cool, extend baking 2–3 minutes and use the middle rack.
🧊 How to Store
Store completely cooled triangles in an airtight container at room temperature for up to 3 days. Re-crisp in a 175°C / 350°F oven for 5–7 minutes. For longer storage, freeze in a sealed bag up to 2 months; reheat from frozen at 175°C / 350°F for 8–10 minutes.
📅 Make Ahead
Prepare and cut the triangles, then refrigerate on a tray (covered) up to 24 hours before baking. Alternatively, freeze unbaked triangles on a tray until firm, then bag and freeze up to 2 months; bake from frozen at 200°C / 400°F for 18–22 minutes.
🍽️ Pairs Well With
- Black tea
- Tomato or lentil soup
- Fresh herbs
- cucumbers
- and radishes
- A simple yogurt-and-cucumber dip
Regional Variations
- Tehran-style home bakingOften made with a stronger black pepper note and baked a shade darker for a toastier cheese aroma, especially when served with tea and simple spreads.
- Northern Iran-inspired versionsSome households add dried herbs such as dill or mint to the dough for a greener aroma that pairs well with soups and fresh herb plates.
Ingredients
- 250 gAll-purpose flour (spooned and leveled if measuring by volume)
- 8 gBaking powder (about 2 teaspoons)
- 4 gFine salt (about 3/4 teaspoon)
- 2 gGround black pepper (about 1 teaspoon, or to taste)
- 170 gSharp cheddar cheese (coarsely grated; use a bold, mature cheddar for best flavor)
- 60 mlNeutral oil (such as sunflower, canola, or grapeseed)
- 120 mlWhole milk (cold; add 1–2 tablespoons more only if dough seems dry)
🔄 Substitutions
- Whole milk→ Low-fat milk
- Sharp cheddar cheese→ Aged gouda
- Neutral oil→ Melted unsalted butter
Instructions
- 1
Heat the oven to 200°C / 400°F (180°C fan). Line a large baking sheet with parchment. In a large bowl, whisk the flour, baking powder, salt, and black pepper for 30 seconds to evenly distribute the leavening and seasoning, which helps the triangles rise and bake evenly.
- 2
Add the grated cheddar to the dry mixture and toss for 20–30 seconds until every shred is lightly coated in flour. This prevents clumping and helps the cheese disperse through the dough, creating an even, crisp-cheesy bite rather than pockets that can leak and burn.
- 3
Pour in the oil and mix with a fork for 45–60 seconds until the mixture looks like damp sand. Add the milk and stir just until a shaggy dough forms, 20–30 seconds. If needed, add up to 30 ml more milk, 1 tablespoon at a time, stopping as soon as it holds together.
- 4
Turn the dough onto a lightly floured surface and knead gently for 20–30 seconds—just until smooth and cohesive. Pat into a rectangle about 18 × 22 cm. Roll to an even 7–8 mm thickness; keeping it uniform ensures the centers cook through before the edges over-brown.
- 5
Cut the dough into 12 triangles: first cut into 3 long strips, then cut each strip into 4 triangles by diagonal cuts. Transfer to the prepared sheet, spacing 2–3 cm apart. Bake for 15–18 minutes at 200°C / 400°F until puffed and deeply golden at the edges.
- 6
Cool on the tray for 5 minutes to set the crumb, then move to a rack and cool 10 minutes more for the best crisp-tender texture. Serve warm or at room temperature. If you want extra crunch, return to the turned-off oven for 5 minutes with the door slightly ajar.
🪪 Recipe Passport
Cultural Background
Cheese-filled and cheese-flavored baked snacks are common in Persian home baking, often served alongside tea or as a simple accompaniment to soups and herb plates. Triangle shapes are a practical, family-style way to portion dough for quick baking and sharing at gatherings.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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