Ingredients

18 results

Buffalo-milk clotted cream

Set cream made from buffalo milk.

Dairy butter with added salt; the amount varies by brand.

Dairy butter without added salt; the default butter in our recipes.

An unaged, mild, sliceable cheese that melts and stretches when heated.

A pale, semihard cow-milk cheese of the Black Sea region, used for melting.

Fresh, unsalted cooking cheese for künefe’s warm, stretchy center.

Brined white cheese or feta; milk source, salt and texture vary by product.

Unsalted butterfat with its water and milk solids removed, for richer pastry layers.

The rich cream layer formed from heated and cooled milk, served with sweets.

Chicken eggs, cooked with tomatoes and peppers or bound into vegetable fritters.

Raw chicken egg yolk separated from the white, adding richness and color.

Ayvalık’s dried whey cheese, often baked to give it a browned surface.

Firm, salty, brine-aged cheese with a characteristic open texture.

Plain pasteurized whole cow milk that adds liquid and dairy richness.

Hard aged cheese for fresh grating and savory seasoning.

Silivri’s dense yogurt with a thick cream layer.

Plain full-fat unstrained yogurt for sauces, soups and everyday cooking.

Plain yogurt strained of some whey into a thick, tangy form for dips.