01 na 10
Yanayin Tutu na Turkiya
Hotuna © Elizabeth Taviloglu, 2013 Amfanin shayi yana farawa da karin kumallo a Turkiyya, inda ya fi sau da yawa babban tsari, kuma ya ci gaba a cikin yini. Ayyukan nama na Turkiyya irin su "kasar kofte" (kah-SHAR'-luh Kuf-TAY ') hada nama da cuku. An yi amfani da ruwan inabi a matsayin mai farawa, ko "meze," tare da kifaye da nama. An ƙaddara cakuda ko cakuda cakuda zuwa salads.
02 na 10
White Cheese
Hotuna © fpolat69 - Fotolia.com Cikakken da aka fi sani a Turkiyya shi ne furen fararen fata, ko kuma "peyir peyir" (bay-AHZ). Wadannan fuka suna kama da feta. Cikakken gurasa yana da cikakke a karin kumallo, a matsayin cike da kayan cin abinci da sauran kayan cin abinci, a salads da kuma appetizer. Kayan zuma mafi kyau shine daga Thrace da yankunan da ke kusa da Tekun Marmara, amma ana cinye cuku a duk faɗin ƙasar. Ana iya yin shi tare da saniya, tumaki ko awaki.
03 na 10
Fresh Kashar Cheese
Hotuna © Elizabeth Taviloglu, 2013 Wani shahararren cuku da aka yi a Turkiyya da Girka shi ne kaz-SHAR '', wanda ke nufin cikewar kashar da ba ta tsufa ba. Fresh kashar shine mai sassauci, mai tsayayye, cuku mai launin ruwan ƙanshi mai yawanci ne daga madarar madara. Yana da kyakkyawar cuku mai kyau don slicing, narkewa, kofa ko ci madaidaiciya. Ya fi sau da yawa accompanies farin cuku a karin kumallo. Haka kuma an yi amfani da shi a pizzas, a cikin sandwiches da salads kuma a matsayin babban sashi a cikin Turkiyya classic kayan abinci ta'aziyya, "tost." A cikin Turanci, an kira shi sanwamin gurasa.
04 na 10
Kashar Cheese
Hotuna © Elizabeth Taviloglu, 2013 Birnin Kars, a yankin arewa maso gabashin Turkiyya, ya fi shahara ga samar da kyakkyawan alhakin Kashar, ko kuma "eski kasa" (es-KEE 'ka-SHAR'). Kusan iri-iri na wannan ƙaunatacciyar ƙarancin ana yin shi ne da madara maiya maras kyau ko cakuda saniya da madarar goat. Yayinda cuku yake da shekaru, shi yana samar da ɓawon burodi da ƙura a waje. Cikin ciki ya zama bushe da ƙari. Gashinsa ya fi kama da cukuwan Romano na Italiya, har ma fiye da tang, wariyar dadi, da dandano. Kashar kasha yana da kyau don ƙira kuma yawanci ana cin abinci a karin kumallo, a matsayin wani ɓangare na cakulan cuku, ko a matsayin kayan ƙwanƙasa ko cikawa a yawancin jita-jita.
05 na 10
Tulum
Hotuna © Elizabeth Taviloglu, 2013 'Tulum' (TOO'-loom) ita ce kalmar da aka yi amfani dashi don mai laushi, mai laushi, wani lokuta wani nau'in fararen cuku ne da aka yi daga madarar goat wanda ya bambanta ƙwarai a tsakanin yankuna. Alamomin da aka sayar da su a cikin manyan kantunan suna da nau'in iri iri da aka sayar a duk Turkiya. Tulum ya fi dacewa a matsayin mai amfani da shi kafin cin nama. Hanyar gargajiya ita ce yin aiki tare da gurashin goro, man shanu mai dadi, da kuma yin ɗakin shafukan lavash a gaban wani farantin kwalliyar daji.
06 na 10
Turkish Smoked Cheese
Hotuna © Elizabeth Taviloglu, 2013 An yi cuku cakula a wuraren da ke kusa da Duzce da Hendek a yankin Marmara na Turkey. Wannan cuku yana samun gagarumar dandano a musamman smokehouses da cewa kuna Pine. Wannan cuku yana da ƙanshi mai ban sha'awa kuma mai arziki, ƙanshin smoky. Ya zo a cikin ƙafafun da wani haske mai launin ruwan kasa ya rufe, zane-zane. Cikakken cuku ne kullum ana cinye kansa ko kuma ya narke cikin kiwo.
07 na 10
Stringy Fresh Milk Cheese
Hotuna © Elizabeth Taviloglu, 2013 Wannan sabo ne, fararen, kirim mai tsami, wanda ake kira "dil peyniri" (DEEL-pay-NEAR'-ee), dole ne a ci a cikin kwana ɗaya ko biyu. Ana sayar da shi a cikin rubutun litangular kuma an cire shi a cikin takalma ko a yanka a cikin chunks. Kamar cakudin mozzarella, tsummaccen rigaka ne kuma yana da mafi kyau, sabo mai juyayi a cikin 'yan kwanakin farko bayan samarwa. Har ila yau kamar mozzarella, dil ya zama sosai stringy lokacin da melted. Abin da ya sa a cikin Turkiyya, ba kullun da aka fi so ba don amfani a pizza, ta dauki wurin zama na biyu zuwa sabo mai tsami. Ana yawan cin abinci sau da yawa don karin kumallo, kuma yara suna son shi saboda dandano mai dadi.
08 na 10
Gudun daji
Hotuna © Elizabeth Taviloglu, 2013 Cuku mai yalwa, ko "pegiri" (tsabtataccen GOO-NEAR'-ee), ya fara ne daga yankunan da ke kusa da Diyarbakir a kudu maso gabashin Turkiyya. Yana da wuya, mai laushi, gishiri da aka yi tare da madara mai saniya. Wannan lamari ne a cikin tebur din kumbon Turkiyya kuma ana amfani dasu a matsayin mai sashi a wasu masu amfani da Turkiyya.
09 na 10
Fresh Milk Cheese
Hotuna © Elizabeth Taviloglu, 2013 "Labne" (lahb-NAY ') mai haske ne, sabo ne, cakulan da aka sayar a cikin tubs. Ya fi kama da cuku amma yana da yawa a cikin rubutu. "Labne" wani abu ne mai mahimmanci ga ɗakin kumallo na Turkiyya kuma yana ƙaunar yara sosai. Kamar cuku, ana amfani da shi a cikin kayan abinci da yawa, kayan shayarwa, pies, da kayan aiki.
10 na 10
Low-Salt, Low-Fat Cheese Curd
Hotuna © Elizabeth Taviloglu, 2013 "Lor" (LORE ') wani nau'in gishiri mai sauƙi ne, mai ƙananan nauyin nama da babban abun ciki mai gina jiki. Wannan ya sa ya fi so tare da masu kula da lafiyar lafiya, wadanda ke farkawa daga rashin lafiya da ma masu gina jiki. "Lor" ba shi da tsada kuma an yi amfani da ita don yin amfani da fasarar gargajiyar Turkiyya ta gargajiyar gargajiyar gargajiyar gargajiyar Turkiyya da cakuda da kuma kayan abinci.