çökelek
Çökelek ( az, Şor) is a fermented and acid/heat coagulated fresh cheese from Turkey and Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk (), though skimmed milk yogurt can also be used as a starting material. It can also be obtained from yayık ayranı through heat exposure. Despite its similar appearance, it is distinct from ''Lor'', a form of curdled whey product similar to cottage cheese. ''Keş'', ''şor'', ''ekşimik'' and ''minci'' are different local names associated with çökelek. According to Sevan Nişanyan, ''çökelek'' is etymologically Turkish in origin. It has been postulated that çökelek had derived from the verb ''çök-'' (to coagulate, to sit in Turkish) and the suffix ''-ak/-ek.'' Oldest written record about the cheese could be dated to 15th century. References See also * Kashk * Acid curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy pr ...
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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, ...
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