The city of Kars, in the northeastern region of Turkey, is most famous for producing Turkey's best-aged kashar cheese, or "eski
Kasar Peynir is commonly referred to as “yellow cheese” and is perhaps the most popular cheese in Turkey. Fresh taze kasar could be likened to a firm, less creamy mozzarella. It's mild, so great served at breakfast, and excellent in a grilled sandwich or used as a topping for pide (local pizza).
Feta cheese (beyaz peynir) is a true standby, and other contenders include kasseri, a hard cheese made from unpasteurized sheep milk, as well as lor, an uncured goat-milk cheese that's like Turkey's version of cottage cheese.
The Turkish equivalent of Cheddar is Kaşar but it's not orange. It doesn't have much flavour either. The Eski Kaşar is the old one with a bit more taste.
Beyaz peynir Turkish pronunciation: [beˈjaz pejniɾ] (meaning "white cheese" in Turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other Balkan white cheeses.
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Aged cheeses work the best, especially the local cheeses from the Black Sea region like Trabzon cheese. High-quality kashar cheese will also work.
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine.
Basic white cheese called beyaz peynir is the most common breakfast cheese, which can be soft and creamy or quite hard with less fat. Other common cheeses are kasseri, which is a semi-hard cheese made from unpasteurized sheep milk, and çeçil peyniri, which is stringy with very little salt.
Halloumi or hellim (Turkish) from Cypriot is a semi-hard, unripened brined fresh cheese made traditionally from a mixture of goat's and sheep's milk, but ours is from cow's milk. Halloumi is unique because of its high melting point which lends it beautifully to being fried or grilled.
Cheese is a critical part of the Turkish culinary tradition. People begin eating cheese early in the morning over breakfast, where typically anywhere between 1-3 types of cheeses are consumed.
More often than not, Turkey's beyaz cheese is compared to the Greek Feta.
Turkish string cheese (Dil Peynerli) is almost always part of the Turkish breakfast. Primarily produced around Bursa and Bilicek Province, it is a fresh, white, and slightly salty cheese. Sold in logs or sometimes braided (Orgu Peynerli) is pulled apart into strings.
Mozzarella cheese
Mozzarella is the most familiar cheese variety in the world. It is used in popular foods like pizzas, pasta, lasagne, sandwiches, etc. It has its root in the southern part of Italy, and its traditional form involves Buffalo milk.
Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
Kefalotyri Cheese
Like halloumi cheese, kefalotyri is wonderful to throw on the grill, but unlike halloumi it can be easily grated. Kefalotyri cheese is often used in saganaki, as well.
After some time the Kalari is flipped over and covered again. After sautéing, it gets brownish crispy layer outside and soft, creamy, gooey melted cheese inside (akin to melted mozzarella cheese). That is the precise reason Kalari is often termed as "Mozzarella of Jammu" or "Mozarella of Dogras".
Raki -- otherwise known as Lion's Milk -- is the Turkish national drink. Made of twice-distilled grapes and aniseed, raki is the go-to spirit for a celebration.
Sucuklu yumurta, or eggs with sausage, is a Turkish breakfast favorite. However, if you're a vegetarian menemen, scrambled eggs with veggies and oregano will be your preferred alternative. The fact that eggs are considered to be filling makes them an essential breakfast ingredient.
Mantı is usually eaten as a main dish. Minced chicken and quail meats are also used to prepare mantı in some regions of Turkey. Erişte. homemade pasta is called erişte in Turkey. It can be combined with vegetables but it can also be used in soups and rice.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
Most often, both feta and halloumi are made from a mixture of sheep's and goat's milk, but there are variations in production. Feta can be made either with only sheep's milk or only goat's milk, and sometimes halloumi includes cow's milk in the mixture.
Etymology and spelling
The word is derived from Turkish: yoğurt, and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".
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