Made from high-fat goat's milk heated to 30°C with starter culture. Curd is cut into cubes and drained through cheesecloth. Stuffed into goatskin casing and aged at 10-12°C for 6 months
Turkish breakfast varies by region with common ingredients like olives, cheese, honey, eggs, jams and pastries. Breakfast cuisine emerged in 20th century as main meal with regional influences. Turkish breakfast combines Ottoman, Central Asian, Eastern European and Middle Eastern cuisines
Turkish families have three main meals: breakfast, lunch, and dinner. Breakfast includes bread, cheese, olives, eggs, and seasonal fruits. Dinner is the main meal of the day
Fystiki Aeginas from Greece is the most famous variety cultivated since 19th century. Antep pistachios from Turkey have vibrant green color and citrusy flavor. Pistacchio Verde di Bronte from Italy grows in volcanic soils. Fystiki Megaron from Greece has been produced for over hundred years. Aleppo pistachios (Fustuq Halabi) famous in Middle East
Gelato is made with whole milk and no eggs, creating a dense texture. Kulfi is Indian ice cream made by slowly heating sweetened milk. Frozen yogurt is a low-calorie soft serve made from sweetened yogurt