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There is a rich cheesemaking history in Turkey, dating back many millennia. And one of the most popular cheeses is Beyaz Peynir or “White Cheese”, the Turkish version of Feta. An inextricable part of Turkish culture and cuisine, Feta consumption usually starts at breakfast. At Tahsildaroglu, we make this special cheese with the milk of herds grazing freely in the Ezine region of the Taz Mountains. Our Goat’s Milk Feta is made with a unique blend of mostly goat's milk with some sheep's milk. We pack the cheese curds in a salt and yeast brine and age the mix for at least 12 months - resulting in a cheese with a crumbly texture and a tangy, slightly salty flavor. Rich in probiotics, calcium and protein, and low in fat, Tahsildaroglu Goat’s Milk Feta is a cheese you can feel great about eating at any time of the day. Use our cheese and a dash of oregano to add bright Mediterranean flavor to your favorite salads, omelets, flatbreads and spreads. The perfect addition to a meze platter, our cheese is also a natural for yufka-filled pastries.
Turkish cuisine, like the country of Turkey itself, bridges the Middle East and the Mediterranean, and one of its most representative dishes is a spicy beef sausage called "sucuk". Find out all about this meaty little sausage that packs a big punch of flavor and how you can use it to spice up your culinary adventures.
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.
Kanafeh is a traditional Middle Eastern dessert made with shredded filo pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region.