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Teleme Cheese
Teleme or teleme peyniri is a white semi-soft cheese made from goat's or sheep's milk and originating in ancient times in the Middle East and Mediterranean. The origins reach back to the nomadic Yoruk and Turkmen Turkic people who have roamed the mountains and plateaus of southern and southeastern Turkey, and is still produced in the traditional method by goat herders as a major part of their sustenance when they are out on the mountains; from fresh, warm goat's milk acidified and coagulated with ingredients foraged there and then, one of which is the sap/milk of the fig fruit. Method The traditional method is to cut a tender shoot of a fig tree with a single unripe fig still attached, warm the goat's milk, and pluck the fig from the shoot, allowing the sap released when the fruit is plucked to fall into the warm milk. The shoot is cut into pieces and the pieces also dropped into the milk. The milk is brought to a bare simmer while stirring for 30 minutes, allowed to cool 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Commonw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat
The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the tribe Caprini, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.Hirst, K. Kris"The History of the Domestication of Goats".''About.com''. Accessed August 18, 2008. It is one of the oldest domesticated species of animal, according to archaeological evidence that its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago. Goats have been used for milk, meat, fur, and skins across much of the world. Milk from goats is often turned into goat cheese. Female goats are referred to as ''does'' or ''nannies'', intact males are called ''bucks'' or ''billies'', and juvenile goats of both sexes are called ''kids''. Castrated males are called ''wethers''. Whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yörüks
The Yörüks, also Yuruks or Yorouks ( tr, Yörükler; , ''Youroúkoi''; bg, юруци; mk, Јуруци, ''Juruci''), are a Turkish ethnic subgroup of Oghuz descent, some of whom are nomadic, primarily inhabiting the mountains of Anatolia, and partly in the Balkan peninsula. On the Balkans Yörüks are distributed over a wide area from southern Serbia, parts of Bulgaria, north to Larissa in Thessaly and southern Thrace.Svanberg, Ingvar: The turkish-speaking ethnic groups in Europe (pp.65-128) iEuropa ethnica, volume 41 W. Braumüller, 1984, p.68. Their name derives from the Turkish verb yürü- (''yürümek'' in infinitive), which means "to walk", with the word ''yörük'' or ''yürük'' designating "those who walk on the hindlegs, walkers". The Yörüks were under the Yörük Sanjak, ( tr, Yörük Sancağı) which was not a territorial unit like the other sanjaks, but a separate organisational unit of the Ottoman Empire. According to some, those tribes residing in the eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkmens
Turkmens ( tk, , , , ; historically "the Turkmen"), sometimes referred to as Turkmen Turks ( tk, , ), are a Turkic ethnic group native to Central Asia, living mainly in Turkmenistan, northern and northeastern regions of Iran and north-western Afghanistan. Sizeable groups of Turkmens are found also in Uzbekistan, Kazakhstan, and the North Caucasus ( Stavropol Krai). They speak the Turkmen language, which is classified as a part of the Eastern Oghuz branch of the Turkic languages. Examples of other Oghuz languages are Turkish, Azerbaijani, Qashqai, Gagauz, Khorasani, and Salar. In the early Middle ages, Turkmens called themselves Oghuz and in the Middle Ages they took the ethnonym Turkmen. These early Oghuz Turkmens moved westward from the Altai Mountains through the Siberian steppes, and settled in the region now known as Turkmenistan. Further westward migration of the Turkmen tribes from the territory of modern Turkmenistan and the rest of Central Asia started from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aristotle
Aristotle (; grc-gre, Ἀριστοτέλης ''Aristotélēs'', ; 384–322 BC) was a Greek philosopher and polymath during the Classical period in Ancient Greece. Taught by Plato, he was the founder of the Peripatetic school of philosophy within the Lyceum and the wider Aristotelian tradition. His writings cover many subjects including physics, biology, zoology, metaphysics, logic, ethics, aesthetics, poetry, theatre, music, rhetoric, psychology, linguistics, economics, politics, meteorology, geology, and government. Aristotle provided a complex synthesis of the various philosophies existing prior to him. It was above all from his teachings that the West inherited its intellectual lexicon, as well as problems and methods of inquiry. As a result, his philosophy has exerted a unique influence on almost every form of knowledge in the West and it continues to be a subject of contemporary philosophical discussion. Little is known about his life. Aristotle was born in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telemea
Telemea () is the name of a Romanian cheese traditionally made of sheep's milk.About Telemea at cheese.com Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk. Description Similar to the Greek . American , Bulgarian or Macedonian , and Serbian ''sir'', ''Telemea'' can have a higher water content, making it a soft or semi-soft white cheese with a creamy texture and a tangy aftertaste. Alternatively, the cheese is pu ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cheeses
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe ( Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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