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Çömlek Cheese
Çömlek cheese is a typical artisanal cheese from Central Anatolia, meaning "pot cheese." See also * Pot cheese References * Turkish cuisine Turkish cheeses {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappadocia
Cappadocia (; , from ) is a historical region in Central Anatolia region, Turkey. It is largely in the provinces of Nevşehir, Kayseri, Aksaray, Kırşehir, Sivas and Niğde. Today, the touristic Cappadocia Region is located in Nevşehir province. According to Herodotus, in the time of the Ionian Revolt (499 BC), the Cappadocians were reported as occupying a region from the Taurus Mountains to the vicinity of the Euxine (Black Sea). Cappadocia, in this sense, was bounded in the south by the chain of mountains that separate it from Cilicia, to the east by the upper Euphrates, to the north by the Pontus, and to the west by Lycaonia and eastern Galatia. Van Dam, R. ''Kingdom of Snow: Roman rule and Greek culture in Cappadocia.'' Philadelphia: University of Pennsylvania Press, 2002, p.13 The name, traditionally used in Christianity, Christian sources throughout history, continues in use as an international tourism concept to define a region of exceptional natural wond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot Cheese
Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and also highly versatile, making it a very popular cheese, but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly, but with a neutral, creamy texture and is very high in protein. It is most similar to the Mexican queso blanco. In New York and its environs, it was frequently served in a bowl topped with cut-up vegetables. In Austria, ''Topfen'' (pot cheese) is another name for ''Quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nucleus, atomic nuclei ...''. It is traditionally cut with a sun-shaped object known as a cheese cutter. See also * Hoop cheese References Cow's-milk cheeses {{Cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
