Dolaz cheese

Turkish sheep or goat cheese

Dolaz cheese
Country of origin	Turkey
Region, town	Isparta, Afyon and Antalya

Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili Yörüks) in the Lakes region (Isparta, Afyon and Antalya) in Turkey.^[1] It is generally made from ewe's and goat's milk.

References

^ Okur, Ö D.; Seydim, Z. G. (2011). "Determination of some characteristic properties in traditional Dolaz cheese" (PDF). Journal of Ege University Faculty of Agriculture (Turkey). ISSN 1018-8851.

Turkish cuisine

Beverages

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)
Distilled beverages: Rakı; Kanyak
Wines: Turkish wine (main article); Adakarası; Boğazkere; Çalkarası; Kalecik Karası; Öküzgözü; Papazkarası

Breads

Appetizers
and salads

Cheeses

Soups

Dishes

Grilled meats

Desserts

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

Unique instruments

Related cuisines

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