Customers who bought this item also bought
There is a millennia-old cheesemaking tradition in Turkey and Beyaz Peynir - which translates to “white cheese”- is among the most popular cheeses in the country. The Turkish equivalent to Feta, Beyaz Peynir is included in most meals – starting at breakfast! Tahsildaroglu Sheep’s Milk Feta is made from the pure milk of herds grazing freely in the Ezine region of Turkey. We make Tahsildaroglu Sheep’s Milk Feta from sheep and goat milk, and age it for at least 12 months in a natural salt and yeast brine. The result is a deliciously balanced cheese with a crumbly, creamy texture and a tart, salty flavor. Enjoy our cheese in a meze platter with a drizzle of Extra Virgin Olive Oil and dried oregano. Or serve it with sliced tomatoes, cucumbers and olives for a classic Turkish breakfast. Our Sheep’s Milk Feta is also delicious in hot preparations. Try it on flatbreads, in omelets and in sauces and dips. This Feta also makes a wonderful garnish for roasted fish and meat dishes. A great source of probiotics, calcium and protein, Tahsildaroglu Sheep’s Milk Feta is also low in fat. ❄PERISHABLE ITEM❄❄ Perishable items must be shipped using FedEx Express shipping only. We highly recommend all perishable items to ship overnight or 2nd DAY shipping at the latest during the colder seasons.. All frozen items will be shipped with ice packs, in an insulated box liner. We highly recommend choosing overnight delivery for all frozen items to prevent expiration. Turkishfoodmarket.com will not be responsible for any damages incurred if slower forms of shipping are chosen.
Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. full with Grape molasses and Ankara style (gevrek)
Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in diluted grape molasses before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior. It is the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. Although it's one of the best street foods in the country, it's possible to make it at home too.
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines.
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.