MURAT YILDIRIM IN THE ARABIC MAGAZINES FAMOUS TURKISH FOOD | Page 4

Kakaval is a wheel-shaped yellow sheep's cheese, similar to fresh kaar. The name is probably of Italian origin.

Tulum is a sheep's cheese preserved in an animal skin bag (Turkish: tulum, which is also the word for a traditional bagpipe). There are regional varieties of tulum peynir in such areas as zmir, Ödemi and Erzincan.

Otlu peynir ("herbed cheese") is produced in many areas, chiefly in East Anatolia. Traditionally sheep's or goat's milk is used, but more recently cow's milk otlu peynir has been produced. The type of herb used varies by region: in Van wild garlic[disambiguation needed] is traditional; Bitlis otlu peynir contains a damp-loving herb known as sof otu. In other areas horse mint (Mentha longifolia) and Pimpinella rhodentha are used.

Hellim (Greek: halloumi) is a salty, firm-textured cheese, generally with some mint added, made in Cyprus. In Turkey, it is common that hellim is fried in a pan with some olive oil.

Gravyer (analogous to Swiss gruyere) is produced in Turkey as well. Among others, Kars is famous for its graviera.

Mihaliç peyniri or Kelle peyniri is a hard sheep's cheese that can be grated, like Parmesan cheese. Sometimes goat or cow milk is used. It is a specialty from Balkesir.

Örgü peyniri, "braided cheese", is a specialty from Diyarbakr.

Çerkez peyniri, "Circassian cheese".

A bowl of Cack, a seasoned, diluted yogurt, eaten throughout the former Ottoman world. In Greece it is called tzatziki.

Fresh Ayran with a head of foam