Lavaş cheese

Cheese from Turkey

Lavaş cheese is a distinctive variety of cheese traditionally produced in Karacadağ, in the vicinity of Diyarbakır in Turkey.^[1] It is generally made from sheep's milk.^{[citation needed]}

References

^ Karaca, Oya Berkay; Taspinar, Tansu; Güven, Mehmet (2020-01-28), Oluk, Celile Aylin; Karaca, Oya Berkay (eds.), "Traditional Cheeses of Mediterranean Region in Turkey", Current Developments in Food and Nutrition Research, vol. 1, BENTHAM SCIENCE PUBLISHERS, pp. 307–336, doi:10.2174/9789811432361120010014, ISBN 978-981-14-3236-1, S2CID 213591409, retrieved 2022-06-15

Turkish cuisine

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Non-alcoholic beverages: Mırra; Pekmez; Rize tea; Salep; Şalgam; Şerbet; Şıra; Turkish coffee; Turkish tea
Fermented beverages: Ayran; Hardaliye; Boza; Kefir; Yayık ayranı
Beers: Beer in Turkey (main article); Efes; Bomonti; Pera; GaraGuzu; Tekel (inactive)
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Wines: Turkish wine (main article); Adakarası; Boğazkere; Çalkarası; Kalecik Karası; Öküzgözü; Papazkarası

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Frequent ingredients

Vegetables: Bean; Bell pepper; Eggplant; Leek; Lentil; Spinach; Tomato
Herbs & spices: Almond; Black pepper; Chestnut; Cinnamon; Cumin; Dried apricot; Garlic; Hazelnut; Mint; Nut; Onion; Oregano; Paprika; Parsley; Pistachio; Pul biber; Red pepper; Thyme; Urfa pepper; Walnut

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Related cuisines

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