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These delicious tiny treasures, Manti or Mantu, dumplings with spiced ground meat and onion, is one of the all time favorite dishes in Turkey. In especially Anatolia, family members gather to prepare the dough and fill the tiny dough squares with the filling together; it is a bit of a labor of love, so it is great to get together for making it, and so worth the effort. The marriage of the melt-in-the-mouth dumplings with garlic yoghurt sauce and spice infused olive oil is simply irresistible. Tangy Sumac, red pepper flakes and dried mint infused in olive oil all add another layer of deliciousness and work greatly with garlic yoghurt as the sauce for manti.
Green plum is indispensable crunchy and sour fruit for summer months, it is the first harbinger of spring coming. The vitamin C, we need to consume every day, is abundant in green plums. Plum grown in almost every region of Turkey is mostly consumed as fresh fruit. Of course, it can also be stored in compote, molasses, jam, marmalade or dried. The most well-known plum varieties are known as life plum, damson plum and priest plum. Plum, which has a variety of colors and flavors from green to yellow, purple to red, is known to be a remedy for many problems.
When exploring the streets of Istanbul, there is never a dull moment. Whether you are hearing the call to prayer from the gorgeous mosques that dot the city skyline, a simitci (Turkish bagel vendor) calling you to his cart, the horns of a ferry announcing its arrival at the docks of the Bosphorus, or the honking taxi warning pedestrians to pick up the pace, your heart will be racing with excitement. And the smells, oh the smells! Perhaps the most iconic among them– the tantalizing aroma of döner kebap (doner kebab). As the combinations of lamb, beef, and chicken turn on their spits over open flames, you may find your mouth watering. Watching. Waiting patiently for the dönerci to shave thin slices of juicy meat into lavash, top with lettuce, tomato, onion, cucumber, generous squeezes of lemon, and sprinkle with sumac before handing it over to you with a smile.
Beyaz Peynir, or “White Cheese”, is one of the most popular cheeses in Turkey and an inextricable part of daily life. With a taste and texture similar to Feta, Tahsildaroglu Full Fat White Cheese is made exclusively from the milk of cows grazing in the region of Ezine, renowned for its terrain and climate. To give our cheese its classic medium-density crumbly texture, sour tang and salty finish, we age and marinate our cheese in brine, using a recipe passed down across generations. Traditionally served at breakfast with tomatoes, cucumbers, olives and olive oil, Tahsildaroglu Full Fat White Cheese is also a classic filling for Turkish savory and sweet phyllo-filled pastries. Our cheese is “must” for Shepherd’s Salad, the Turkish equivalent to a Greek Salad. For a sumptuous summer salad, toss our White Cheese with arugula, freshly cut strawberries, candied pecans and olives. Or use our cheese to impart tangy bold flavor to omelets, flatbreads, dips and spreads. Tahsildaroglu Full Fat White Cheese is rich in probiotics, calcium and protein, and low in fat.