White Cheese Cream – Haydari or Tulum Peynirli Ezmesi

Mix white cheese with olive oil and yogurt until smooth. Mix the mint, peppers, cayenne pepper and salt into the cream and season. Transfer the white cheese mixture to a shallow oval plate and shape like a fish using the back of a knife or alternatively the back of a spoon.

To serve, dress up with black olives, fresh dill and radishes.

If you were to use spicy peppers, reduce the amount of cayenne.

Quick info about Turkish cheeses: In Turkey they use 5 main types, namely sheep cheese – Beyaz Peynir soft cheese – Lor Peyniri hard cheese – Kas~ar Peyniri hard cheese, low fat – Kas~kaval white cheese – Tulum Peyniri.

White cheese is often eaten as a snack with raki, the Turkish aniseed liquor. The white cheese matures in leather bags.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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