Why go
Learn the names before ordering: yoğurt may accompany mantı or vegetables, ayran is a yogurt drink, and beyaz peynir is a brined white cheese often served at breakfast. Comparing fresh, strained and dried dairy products reveals more than a generic cheese list.
The full story
Yogurt is more than a side dish in Turkish cooking. It can accompany meat, fried vegetables and mantı, the small meat-filled dumplings. Süzme yoğurt is strained until thick, while ayran turns yogurt into a drink. Cheeses vary by region and method. Beyaz peynir means white cheese; this brined style can be eaten plain at breakfast or used in menemen, börek and pide. Kaşar is another common cheese, including a softer fresh version. Çökelek is a cottage-cheese style product that may be eaten fresh or preserved, and lor is a mild whey cheese used in savory and sweet cooking. Kars is associated with a gruyere-style cheese. These names help explain why a breakfast plate, a pastry and a cooked dish can taste quite different even when each simply lists cheese. Ask what kind is used when a dish’s dairy element is the main attraction.