Mozzarella (shredded)
Also called: Mosarella la xoqay (Soomaali) · Mozzarella râpée (Français) · موزاريلا مبشورة (العربية)
Good to know
For baking, use low-moisture mozzarella (the firm kind sold in blocks or bags), not fresh balls in water, which make toppings soggy. Whole-milk mozzarella melts creamier and browns better than part-skim.
