TG Gourmet

Tulum vs. Blue Cheese: Turkey's Aged Cheese Compared

Compare tulum, Turkey's crumbly goatskin-ripened cheese, with mold-veined blue cheese such as Roquefort, Stilton, and Gorgonzola: milk, texture, flavor, salt, kitchen uses, substitutions, and how to store and buy each.

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Erzurum Food Guide: Cağ Kebabı, Civil & Kadayıf Dolması

A guide to Erzurum food: cağ kebabı cooked on a horizontal spit, hand-pulled civil peyniri and göğermiş cheese, walnut-stuffed kadayıf dolması, the eastern winter pantry, and what to buy or substitute in the US.

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Van Kahvaltısı: Turkey's Biggest Breakfast, Explained

A regional guide to van kahvaltısı, the maximalist breakfast of Van province in eastern Turkey: what otlu peynir, murtuğa and kavut are, how the breakfast halls work, and how to build a version at home.

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Beyaz Peynir vs. Feta: What's the Difference?

Comparison explainer for US shoppers: feta is a Greek PDO cheese (min 70% sheep's milk, brine-aged 2+ months, name protected in the EU since 2002), while beyaz peynir is Türkiye's...

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