Bushra Griffith
Feta cheese is a staple in Turkish cuisine and is used in a variety of dishes, including pastries, salads, and appetizers. While the term feta cheese in Western diets typically refers to a standard flavor of cheese, Turkish feta cheese, known as beyaz peynir, encompasses a wide range of flavors and varieties. Turkish feta cheese is commonly made from cow, sheep, or goat's milk and can be soft or hard, crumbly or creamy, salty or mild. It is a versatile ingredient that can be used in both savory and sweet dishes, such as the traditional Turkish börek, a layered pastry filled with feta cheese and herbs, and Poğaça, a flavorful Turkish breakfast pastry.
| Characteristics | Values |
|---|---|
| Feta cheese in Turkey | Feta cheese is a staple in Turkish cuisine, used in various dishes, including pastries, salads, and appetizers. |
| Types of Feta Cheese | Turkish feta cheese, or "beyaz peynir," can be made from cow, sheep, or goat's milk and ranges from hard to soft and crumbly to creamy textures. |
| Common Dishes with Feta Cheese | Turkish dishes featuring feta cheese include Börek, Poğaça (breakfast pastry), Sigara Böreği (fried cheese rolls), and salads such as Turkish White Bean Salad and Turkish Tabbouleh. |
| Cultural Significance | Feta cheese is considered a quintessential part of Turkish cuisine and is commonly consumed at breakfast, dinner, or as a meze (appetizer). |
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What You'll Learn
Feta cheese is used in Turkish pastries
Feta cheese is a beloved staple in Mediterranean cuisine, with Greece and Turkey both having strong cultural ties to it. In Turkey, feta is known as "beyaz peynir" or "white cheese" and is a crucial part of the country's culinary and cultural heritage. Turkey has a rich and diverse cheese-making tradition, and feta is valued for its versatility, distinctive taste, and nutritional benefits.
Feta cheese is commonly used in Turkish pastries, with one of the most popular being börek. Börek is a delicious layered pastry made from filo pastry, known as "yufka" in Turkish, and a variety of fillings. It is a popular snack and can be found in cafes and homes throughout the country. The most common filling for börek is cheese, and feta is a classic choice. Turkish feta, with its softer and creamier texture, melts beautifully into the pastry, creating a decadent and gooey treat. Spinach and feta börek is a traditional recipe, but other vegetables such as mushrooms can also be added.
Another popular Turkish pastry that uses feta cheese is poğaça. Poğaça is a simple yet flavourful breakfast pastry, often described as reminiscent of scones. It is made from an enriched dough and filled with ingredients such as cheese, potato, or herbs. Feta cheese is an excellent choice for the filling, as its tangy and crumbly texture pairs perfectly with the soft dough. The addition of an egg to the feta filling helps to bind it and reduce the risk of leakage during baking.
Feta cheese is also used in other Turkish pastries such as pide, a boat-shaped Turkish pizza, and gözleme. In certain regions, feta is even used in a sweet cheese pastry called peynir tatlısı, where the salty notes of the cheese create an intriguing contrast with the syrupy sweetness of the dessert.
The versatility of feta cheese makes it a favourite ingredient in Turkish cuisine, and its inclusion in pastries is just one of the many ways it is enjoyed in this culturally rich country.
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Feta is called 'beyaz peynir' in Turkish
Feta cheese is a traditional Greek variety, made from a mixture of sheep and goat's milk. It is a popular ingredient in Turkish cuisine, particularly in the pastry dish börek.
Börek is a traditional Turkish dish, a pastry made from layers of yufka (filo dough) and filled with cheese, meat, or vegetables. It is a common snack in Turkey and can be found in cafes across the country. Feta cheese is a classic choice for filling börek, and it is known as beyaz peynir in Turkish.
In Turkish, beyaz peynir means "white cheese", which is a fitting description for feta. Feta is a white, briny cheese with a salty, sharp taste. It is often used in salads, such as the traditional Greek salad, Horiatiki. The cheese is also used in other dishes like pizza, sandwiches, and omelettes, adding a salty flavour to the meal.
In Turkey, feta cheese is used in börek, where it is paired with fresh herbs, spinach, or other vegetables. The cheese is crumbled and mixed with herbs, then used to fill the pastry. The börek is then baked and served, often as a side dish with soup or meat.
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Turkish feta is made from cow, sheep or goat's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat's milk. In the United States, however, most cheese sold as feta is made from cow's milk. This is because, according to US labelling rules, cow's milk can be listed as just "milk", whereas other types of milk must be identified, for example, as "goat milk".
Turkish feta cheese is a classic ingredient in the traditional Turkish börek recipe. Börek is a pastry made from filo pastry, or 'yufka' in Turkish, and a variety of fillings. While its exact origins are unclear, it is considered quintessentially Turkish and is a popular snack throughout the country.
As feta is traditionally made from sheep or goat's milk, it can be assumed that Turkish feta follows this tradition. This is further supported by the fact that Turkey is located in the Eastern Mediterranean, a region where cheese produced from sheep and goat's milk has been common since ancient times.
Furthermore, the European Union's Protected Designation of Origin (PDO) legislation, which has been in place since 2002, specifies that only cheeses produced in specific areas of Greece and made from sheep's milk or a mixture of sheep and goat's milk can be labelled as feta. This legislation also applies in Northern Ireland and several other countries.
Therefore, it is highly likely that Turkish feta is made from sheep or goat's milk, rather than cow's milk, in adherence to the traditional and protected methods of feta production.
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Turkish feta is a staple at breakfast
Turkish feta, or beyaz peynir in Turkish, is a staple of the traditional Turkish breakfast. It is typically made from either cow, sheep, or goat's milk and can range from hard to soft in texture. Turkish feta is often consumed as part of a meze, or selection of small dishes, and can be served plain or with herbs and spices.
One popular way to enjoy Turkish feta at breakfast is in a pastry called poğaça. These are crumbly, cheese-filled pastries that are easy to make at home and perfect for a breakfast on the go. To make poğaça, you mix flour, baking powder, salt, sugar, and mahlab (optional) in a wide bowl. Then, add yoghurt and melted butter or olive oil and knead until you have a soft dough. For the filling, mix feta cheese with an egg, which helps bind the filling and reduces the risk of leakage. Roll the dough into balls and flatten them into circles, making sure the edges are thinner than the middle. Place a tablespoon of the filling in the centre and seal the edges together before baking.
Another traditional Turkish dish that features feta cheese is börek, a layered pastry made with filo pastry, known as yufka in Turkish. Börek can be made in endless shapes and sizes, from rustic tray versions similar to lasagna to coils or cigar shapes. While there are many possible fillings for börek, including meat, vegetables, and various cheeses, one classic combination is spinach and feta cheese. To make this version, you fill the filo pastry with crumbled feta cheese, chopped onion, baby spinach, herbs, and spices. The pastry can be assembled ahead of time and stored in the fridge or freezer before baking.
In addition to these savoury dishes, Turkish feta can also be enjoyed as part of a sweet breakfast option. Sigara boregi, or crispy cheese rolls, are a type of Turkish pastry made with filo pastry and stuffed with a mixture of crumbled feta, shredded mozzarella, parsley, and chives. These rolls are then fried until super crispy and served as a sweet and savoury breakfast treat.
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Turkish feta is used in börek, a popular Turkish dish
Feta is a popular cheese in Turkey, where it is known as beyaz peynir. Turkish feta is a softer, creamier variant of feta cheese with a milder flavour profile compared to Greek feta. It is made from sheep's, goat's, or cow's milk, depending on the region, and is often less briny and more versatile in cooking. Turkish feta is a staple in Turkish cuisine and is enjoyed in a variety of dishes, including pastries, salads, mezze platters, and even some desserts.
One popular dish that uses Turkish feta is börek, a delicious layered pastry made from filo pastry, known as yufka in Turkish, and a variety of fillings. Börek is a popular Turkish dish that is easy to make at home and is also commonly found at cafes and as a snack on the go. It comes in many shapes and sizes, from rustic tray versions to elaborate coils or cigar-shaped börek. The most common filling for börek is cheese, and Turkish feta is a classic choice for this traditional dish.
The process of making börek involves layering the filo pastry with the desired filling. For a Turkish feta börek, the feta cheese is typically crumbled and mixed with other ingredients such as spinach, onions, olive oil, and herbs. The pastry is then assembled and baked until flaky and gooey.
In addition to its use in börek, Turkish feta is often enjoyed as part of a traditional Turkish breakfast, where it is sliced or crumbled and served with fresh tomatoes, cucumbers, olives, and warm, crusty bread. It is also commonly used in salads, such as the shepherd's salad (çoban salatası), and can be marinated in olive oil and herbs to create a flavorful appetizer.
Turkish feta holds significant cultural importance in Turkey, symbolizing hospitality and connecting people to their pastoral heritage. Its production is an art form passed down through generations, with shepherds collecting fresh milk from sheep or goats and using specific bacteria and rennet to begin the fermentation and coagulation process.
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Frequently asked questions
Feta cheese is a type of brined curd cheese that is commonly produced in Greece, from either sheep or goat's milk. However, it is also produced in Turkey, where it is considered a staple of the traditional Turkish breakfast.
In Turkish, feta cheese is called "beyaz peynir", which translates to "white cheese".
Turkish feta cheese can be made from either cow, sheep, or goat's milk. It can be hard or soft, and made from whole or half milk.
Some popular Turkish dishes that use feta cheese include börek, poğaça, and sigara böreği. Börek is a layered pastry made from filo pastry and a variety of fillings. Poğaça are flavourful breakfast pastries, also filled with cheese. Sigara böreği are fried Turkish spring rolls, typically stuffed with feta cheese and deep-fried.
