'Gypsy' Turkish Cheese Salad Çingene pilavı
An olive oil dressed salad of tomato, pepper, onion and parsley with 'kesik' or 'lor' cheese curd. A speciality of Aegean cuisine and feature heavily on Aydın's breakfast and picnic tables.
Prep
Cook
| Category: | Mezes & Appetizers Breakfast Dishes Salads & Light Bites |
| Seasons | Summer Spring |
| Cuisine Type | Turkish |
Ingredients
Aydın Cheese Salad
| 4 Large Long green peppers 'Sivri biber' |
| 2 Small Tomatoes |
| 1 White onion |
| 50 Millimeter Extra Virgin Olive oil |
| 1 Handful Fresh flat leaf parsley |
| 150 Grams Turkish cheese curd 'Kesik' / 'Çökolek' /'Lor' |
| 1/4 Teaspoon Salt* |
'Gypsy' Turkish Cheese Salad Çingene pilavı Directions
- Peel and chop the tomatoes and onion into small cubes.
- Cut the peppers into bite-size rounds and finely chop the parsley.
- Mİx the ingredients together with the salt if using and add in the cheese.
- Drizzle on the olive oil and use a wooden spoon to tease the ingredients together with the salt with pull out the juices from the vegetables.
- Serve as part of a breakfast spread or alongside other dishes.
Recipe notes
- Traditional keşik is the usual cheese found in this Aydun speciality salad, but Çökelek and lor is also used.
- Keşik is a cheese curd made from yoghurt, usually, it's made at home but can be bought in the local market from some of the 'aunts'
- Çökelek is made from either buttermilk, ayran (Turkish yoghurt drink), or yoghurt whey.
- Lor can be made with full-fat milk or cheese whey How to make Lor Peyniri - Turkish Cheese Curd.
- The names are also interchangeable but have distinct tastes.
- Salt should only be used if using an unsalted version cheese.
- Alternatively, cottage cheese or ricotta could be used.
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