[Sca-cooks] More fun with Turkish food

[Elaine Koogler]

So....are you going to share this wonderful recipe?

By the way, I've seen Greek recipes that call for kasari...and have a 
hard time finding it! I think you'll enjoy using it.

Kiri

Christiane wrote:

>Thanks for everyone's advice on the cheeses I'm finding! Next I will be picking up some kasari, a cheese that's sort of of Swiss-like in texture (also has many tiny holes), tulum, a creamy, sort of crumbly pungent cheese, and otlu, a tulum flavored with herbs. Will also be picking up more of the traditional bread; round, sort of focaccia-like but fluffier, sprinkled on top with sesame and nigella. Absolutely rocks with hummus.
>
>I went to the other Turkish deli near me, which is also a halal butcher. I wanted to try my hand at making kofte, a traditional spicy Turkish meatball, so I needed ground lamb. I asked for lamb, was displayed the leg, told them I wanted about a pound of it, ground. They were a little fuzzy on what I meant by "ground" until I specified it was for making kofte, and after that it was not a problem. 
>
>The kofte turned out great; the recipe on the spice packet I picked up from my provider of Turkish cheeses called for ground beef and lamb, so I just went to my regular food store for the beef. We had kofte-burgers for the 4th. My husband used buns, but I ate mine without bread, with slices of pickled green tomatoes. We both agreed, however, that kofte-burgers ruled.
>
>I will be trying my hand soon at traditional Turkish rice pudding, allegedly a recipe that came from the Ottoman palace kitchens. It's very creamy and flavored with rosewater, and I'll be adding a few dabs of rose petal preserves at the top. I also want to obtain a whole leg of lamb for roasting.
>
>Gianotta
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