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Made out of salt-free new cheese, hosmerim is a traditional dessert from Balikesir province of Turkey.
The recipe requires unsalted new cheese, preferably with a high moisture ratio. Since I cannot find the type of cheese I need for the recipe, I make my own. Therefore, it is slightly different from the original recipe. Continue reading Hosmerim (Cheese Pudding) Feta cheese was a must in my breakfasts and snacks before I came to the North America. In my first couple of months it was the thing I missed most. Finally I found some feta cheese in Oriental markets; however, those were usually expensive. Before leaving Turkey, I did not even think about making feta at home. It was plenty, and cheap.
The production of cheese dates back to 8000 BC to 3000 BC to the nomadic Central Asian tribes. Traditionally, an enzyme produced from the stomach of cows or goats is used for the production of cheese. Recently, the recombinant DNA technology is used to produced the enzyme, rennin. Continue reading Feta Cheese Acuka, or Muhammara in Arabic, is a pepper dip from the Levant.
I ate Acuka for the first time in one of the Turkish gatherings over 4 years ago, and I prepare it frequently, whenever I can get my hands on some Turkish pepper paste, since. Continue reading Muhammara – Acuka Ev Yapımı Çikolatalı Yumuşak Şekerleme Last week I saw this fudge recipe at the vegetarian section of the About.com. It looked like really easy as the name suggested, so I decided to try.
It turned out that the recipe is really easy and delicious. Since I am not a vegan, I adapted the recipe with the ingredients I had. Continue reading Fudge For a long time, preparing a creamy mushroom soup meant heating up a can of mushroom soup to me.
It was until a dinner party last summer that I taught the mushroom soup is one of those soups that requires a lot of time to prepare if you want to prepare it from scratch. |
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