Ingredients:

  • Half a bunch of chard
  • 1 onion
  • 4 table spoons of oil
  • Half a bunch of parsley
  • 1 sheet of pastry
  • 1 glass of crumbled white cheese
  • Salt, black pepper
  • On the pastry: 1 egg yolk
  • Nigella

Preparation:

Chop the onion and fry in oil until they turn pink. Add chopped chard, parsley, salt and black pepper, and fry all for 1-2 minutes. Take the mixture from the cooker and add cheese. Spread the pastry on the bench, and cut 4 inches-thick longitudinal strips. Distribute the filling to the edges, and roll in triangular shapes. Spread the egg yolk and nigella mixture on them, and lay all on the tray. Cook in the pre-heated oven at 180 degrees until the tops turn red.

Chef's Note: You can also fry the pastry.

Ingredients:

  • 2 glasses of flour
  • 125 grams TekSüt Butter
  • 1 glass of grated TekSüt kashkaval cheese
  • 1 egg
  • 2 tea-spoons of chili pepper, salt

Preparation:

Separate the egg. Sift 2 glasses of flour in a bowl. Open up the middle in the form of a pond, add the TekSüt butter that is left at room temperature for a while, salt, half a glass of grated TekSüt kashkaval cheese, egg white and half of the chili pepper, and knead the dough. Cover the dough with a damp cloth, and let it rest for 10 minutes. Then roll out the dough to 1 inch-thickness with a rolling pin. Cut it with flower-shaped molds. Lay the biscuits on the oiled oven tray. Spread egg yolk on them. Sprinkle the remaining TekSüt kashkaval cheese and chili pepper on the biscuits. Cook in the pre-heated oven at 170 degrees for 20-25 minutes. Serve when it is tepid.

Ingredients

  • Half a kilo (each) of red and yellow sweet peppers
  • 1 clove of garlic
  • Half a glass of olive oil
  • Half a bunch of parsley
  • 800 grams tomatoes
  • 10 paprikas
  • 2 table spoons of cumin
  • 1 tea spoon of minced coriander leaves
  • Half a table spoon of salt
  • 1 tea spoon of black pepper
  • For the top: 150 grams TekSüt white cheese
  • 2 table spoons of olive oil
  • 1 brined lemon

Preparation:

Roast the tomatoes and peppers. Peel off the peppers, and cut in thick slices. Fry the minced garlic and sweet paprikas in olive oil. Add the peppers, cumin, salt, freshly-ground black pepper and tomatoes, then keep frying all the ingredients. Take the fried ingredients off the cooker, and leave to cool down. When they are cool, add the minced coriander leaves. It will be ready to serve when you add the grated TekSüt white cheese, olive oil and brined fine-cut lemon.

Ingredients

  • 12 heaping table spoons of TekSüt whey cheese
  • 300 grams shredded wheat
  • 125 grams melted TekSüt Butter
  • For the syrup: 2 glasses of water
  • 2 glasses of granulated sugar

Preparation:

Separate, and lay the wheat shreds on a large tray. Pour the melted TekSüt butter, and blend with your hands. Take some of the shredded wheat, and put it into a middle-sized bowl by pressing down halfway. Put 2 table spoons of TekSüt whey cheese on it. Press down again and add some more shredded wheat. Then transfer the mixture onto the oven tray by turning the bowl upside down. Repeat the same process till all the shredded wheat is on the tray. Cook in the pre-heated oven at 170 degrees until it turns red. Boil and cool down the water and granulated sugar for the syrup. Pour the cool syrup on the hot shredded wheat. Serve when the shredded wheat has absorbed the syrup.

Ingredients

  • 2 glasses of crumbled TekSüt cheese
  • 2 eggplants
  • 1 tea spoon of salt

Preparation:

Roast the eggplants on the cooker or in the oven, and move to a flat plate. Cut from the middle vertically, and open them up to both sides. Sprinkle salt in the middle, and distribute the TekSüt cheese. Roast them in the oven again, and cook until they turn red.

Note: You can also use TekSüt whey cheese in the same amount instead of TekSüt cheese. You can add greens, black pepper, and TekSüt butter in the TekSüt cheese depending on your taste.

Ingredients

  • 2 glasses of crumbled TekSüt cheese
  • 500 grams minced meat
  • 1 egg
  • Half a bundle (each) of chopped parsley and dill
  • 1 glass of bread crumbs
  • 1 middle-sized onion
  • 1 tea spoon of black pepper
  • 2 tea spoon of salt

Preparation:

Knead the minced meat, egg, parsley, dill, bread crumbs, chopped onion, black pepper and salt well in a deep bowl. Take lemon-sized lumps from the mixture, and roll them in your hands. Put TekSüt cheese in the middle of each one, roll and close them. Grill them and serve warm.

Ingredients

  • 2 glasses of crumbled TekSüt cheese
  • 3 eggs
  • 1 glass of milk
  • Half a glass of oil
  • Half a bundle (each) of parsley and dill
  • 3 sheets of pastry
  • 1 dessert spoon of nigella

Preparation:

Scramble the egg, milk and oil well. In a separate bowl, mix the TekSüt cheese, chopped parsley and dill. Oil the oven tray, and lay 1 sheet of pastry so that the edges are left out. Spread some of the egg mixture on the top. Sprinkle some of the mixture with TekSüt cheese. Repeat the same process till all the pastries are laid. Spread egg mixture as well as the mixture with TekSüt cheese in between the drooping edges of the pastries, and close them in. Sprinkle nigella on the top. Let it rest for 2-3 hours in a cool place. Cook in the pre-heated oven at 170 degrees until it turns red. Slice it and serve warm.

Ingredients

  • 3 glasses of flour
  • 21 grams fresh yeast
  • 1 tea spoon of warm water
  • 1 heaping table spoon of granulated sugar
  • 1 dessert spoon of salt
  • 250 grams TekSüt Butter at room temperature
  • 4 eggs

For the filling:

  • 1 glass of TekSüt whey cheese
  • 7-8 branches of chopped parsley

Preparation:

First of all, mix the TekSüt whey cheese and parsley in a bowl for the filling. Then, put the flour in the kneading bowl, and open up the middle in the form of a pond. Mix and melt the fresh yeast with warm water. Put the yeast, granulated sugar, salt, TekSüt butter, and 2 eggs into the pond in the middle of flour. Mix all the ingredients except for the flour. Knead all the ingredients including the flour until the dough is as soft as an earlobe. Cover the dough with a damp cloth, and let it rest for 15 minutes. Take walnut-sized lumps from the dough, open up inside your palm, and put some filling with TekSüt cheese in the middle. Then roll up the dough and lay on the oiled oven tray. Prepare all the dough the same way. Scramble the remaining 2 eggs, and spread on the buns. Let it rest at room temperature for 30 minutes for the dough to oven spring. Bake the buns in the oven firstly at 130 degrees for 5 minutes, and then at 180 degrees for 10 minutes. Serve warm.

Note: You can fill the buns with potatoes, minced meat or TekSüt kashkaval cheese instead of cheese.

Ingredients

  • 1 glass of crumbled TekSüt white cheese
  • 2 potatoes
  • 3 eggs
  • 3 table spoons of TekSüt butter that is left at room temperature for a while
  • Half a glass of oil
  • Half a glass of TekSüt yoghurt
  • 2 table spoons of blue poppy seeds
  • 3-4 branches of chopped dill
  • 2 glasses of flour
  • 1 package of baking powder
  • A pinch of salt

Preparation:

Boil, peel off and grate the potatoes. Scramble the eggs with TekSüt butter in a large bowl. Add oil, TekSüt yoghurt, poppy seeds, dill, and salt, and scramble them all. Then add white cheese, potatoes, flour and baking powder. Mix and pour them in a floured and oiled in a circular cake mold. Cook in the pre-heated oven at 180 degrees for 50 minutes. Slice and serve after it cools down.

Ingredients

  • Steak with String Cheese
  • 4 slices of steak
  • 2 carrots
  • 1 red pepper
  • 1 zucchini
  • 1 table spoon of oil
  • 2 branches of chopped parsley
  • Salt

For Marination:

  • 1 tea glass of olive oil
  • 1 small-sized onion
  • A pinch of black pepper

Preparation:

Tenderize the steaks. For marination, put the olive oil in a bowl, and add grated onion and black pepper in it. Let the steaks rest in this mixture for 2 hours. Julienne the carrots, red pepper, and zucchini, and fry slightly in the oil. Add parsley and salt. Pick the TekSüt string cheese to long and thick shreds with your hands. Take one of the steaks out of the marination and lay on a flat plate. Sprinkle salt on it. Put grilled vegetables and TekSüt string cheese in it, and roll up. Fix the roll with a toothpick in order to prevent it from rolling out. Prepare the other steaks the same way. Cook in the pre-heated oven at 200 degrees for 15 minutes. Serve with the remaining grilled vegetables.

Ingredients

  • 3 glass of grated TekSüt Antep cheese
  • 4 sheets of pastry
  • 1 glass of large-ground walnuts
  • 5-6 branches of mint
  • 150 grams TekSüt clotted cream
  • 1 egg white
  • 2 table spoons of oil
  • Adequate amount of bread crumbs

Preparation:

Put the TekSüt Antep cheese in a large bowl. Add walnuts and fine-cut mint in it. Lay the sheets of pastry on top of each other on a flat surface. Cut 4 inches-thick long strips. Put some filling with TekSüt Antep cheese on the edges, and add some TekSüt clotted cream. Then roll them in triangular shapes. Wet the end slightly and stick to prevent rolling out. Continue the same process till all the pastries are filled. Scramble the egg white with oil. First soak the pastries with egg white, and then dredge with bread crumbs. Lay them on an oven tray. Cook in the pre-heated oven at 180 degrees until the tops turn red.

Ingredients

  • 2 glass of cubed TekSüt herby cheese
  • 6 potatoes
  • 250 grams green beans
  • 3 table spoons of pine nut
  • 3 table spoons of mayonnaise
  • 1 squeezed lemon
  • 4 table spoons of oil
  • 3-4 branches of dill
  • Salt

Preparation:

Boil the potatoes and green beans in separate pans. Fry the pine nut in a non-stick pan. Peel off and cube the potatoes, and take them in a large bowl. Add the diagonal-cut beans, and TekSüt herby cheese. Mix, and pour the mayonnaise, lemon juice, oil, and salt on the salad. Sprinkle the pine nuts. Serve after garnishing with dill.

Ingredients

  • Half a glass of fine-cut TekSüt braided cheese
  • 3 eggplants
  • 3 red peppers
  • 4-5 branches of parsley
  • 3 clove of fine-cut garlic
  • 10 slices of grain bread
  • 3-4 table spoons of oil
  • 10 cherry tomatoes
  • Salt, black pepper

Preparation:

Roast the eggplants and red peppers on the cooker or in the oven. Peel them off and chop up. Put them into a large bowl. Add and mix with TekSüt braided cheese, parsley, garlic, oil, salt, and black pepper. Cut the bread slices into half, and make triangles. Roast slightly in the pre-heated oven at 180 degrees. Put some cheese mixture on them. Serve after garnishing with half-split cherry tomatoes.

Ingredients

  • 1,5 glass of cubed TekSüt Mihaliç cheese
  • 2 glasses of jasmine rice
  • 2 table spoons of TekSüt butter
  • 6-7 branches of dill
  • 3 table spoons of currant
  • Adequate amount of warm water
  • A pinch of saffron
  • Salt

Preparation:

Melt the TekSüt butter in a pan, and fry the rice until it turns white. Add warm water just above the rice, saffron, currant and salt. Add the TekSüt mihaliç cheese and chopped dill when the water is about to be drained. Turn off the heat when the water is drained. Put a paper towel under the cover of the pan. Leave it to rest for 10 minutes, and then serve.

Ingredients

  • 1 bell eggplant
  • 250 grams TekSüt string cheese
  • 1 tea glass of olive oil
  • 100 grams lamb cubes
  • 1 cubed onion
  • 1 pepper
  • 2 mushrooms
  • 1 table spoons of flour
  • 1 table spoons of tomato paste
  • Adequate amount of warm water
  • 3-4 branches of thyme
  • Salt, black pepper

Preparation:

Peel the eggplants in stripes. Then split them into two and remove the inner parts in order to give a pot-like shape. Leave them in salty water for 15 minutes to eliminate the bitter taste. Put half of the olive oil on a pan, and fry the meat and onions. When the meat is about to be cooked, add and fry the cubed peppers and half-split mushrooms. Add tomato paste and flour. Put some salt and black pepper. After frying for a while, add water just above the mixture, and cook for about 20 minutes. Wash and dry the eggplants that were left in the salty water. Fry them in the remaining olive oil. Drain the oil well, and fill the meat mixture into eggplants. Put fine-cut Teksüt string cheese on them, and cook in the pre-heated oven at 160 degrees for 10 minutes. Serve with fresh thyme.

Ingredients

  • 2 eggs
  • Half a glass of flour
  • 1 dessert spoon of baking powder
  • 2 table spoons of TekSüt butter
  • 1 glass of canned corn
  • Half a glass of grated TekSüt kashkaval cheese
  • 1 table spoons of margarine
  • Salt, black pepper

Preparation:

Break the eggs into a large bowl. Add and scramble with flour, baking powder, and melted TekSüt butter. Add the drained corns and TekSüt kashkaval cheese, and mix them. Put some salt and black pepper. Melt the margarine on a pan. Take a spoonful of the mixture with corn, and put them on the pan. Give a circular shape by pressing on them slightly with the back of the spoon. Fry them by turning upside down, and put them on a paper towel. Distribute to service plates, and serve warm.

Ingredients

  • 250 grams cherry
  • 200 grams salt-free TekSüt whey cheese
  • 1 leaf of gelatin
  • 250 grams cream
  • 125 grams granulated sugar
  • 4 eggs
  • 125 grams white chocolate melted by bain-marie method
  • Half a tea glass of Grand Marnier liquor
  • For the cherry sauce: 200 grams pitted cherry
  • 150 grams granulated sugar

Preparation:

Pit the cherries and fine cut a 100 gram portion. Blend the rest to make a puree, and put it aside. Soak the gelatin in two table spoons of cold water for a few minutes, and then melt it by adding half a tea glass of warm water on it. Stir the cream until it stiffens, and put it aside. Stir the granulated sugar and eggs well with a mixer. Add and mix gelatin, melted chocolate, chopped cherries, cherry puree, stirred cream, liquor, and TekSüt whey cheese. Put the mixture in plastic glasses or small molds. Leave it in the freezer for 3-4 hours. For the cherry sauce, blend the cherries and granulated sugar and put aside. In order to remove the frozen parfait from the glasses, turn the glasses upside down and pour water on them. Put the parfait on service plates. Serve with cherry sauce.

Ingredients

  • 1.5 package of oat biscuits
  • 3 heaping table spoons of TekSüt butter
  • 700 grams TekSüt cream cheese
  • 5 dessert spoons of corn starch
  • 3/4 glasses of granulated sugar
  • 4 eggs
  • 3 table spoons of tahini
  • 4 table spoons of molasses
  • 1 dessert spoon of sesame oil
  • Half a glass of cream

On the top:

  • Half a glass of frozen blackberries
  • 2-3 table spoons of granulated sugar
  • Mint leaves

Preparation:

Firstly, crush the biscuits in the food processor or cover them with stretch wrap, crumble with the help of a rolling pin, and take them into a large bowl. Melt the TekSüt butter, add on the biscuits, and mix well. Oil a 22-cm spring form pan with melted TekSüt butter, and spread the mixture into the mold. Enable an equally-spread form by pressing with the back of a glass on it. For the filling, put TekSüt cream cheese, corn starch, and granulated sugar in a bowl, stir with a mixer, and obtain a thick cream consistency. Keep stirring by adding the eggs into this mixture one by one (you shouldn't stir too much at this stage; otherwise top of the cake might crack while baking). After adding and mixing tahini, molasses, sesame oil, and cream, pour the mixture on the biscuit base inside the cake mold. Cook in the pre-heated oven at 175 degrees for 10 minutes. At the end of 10 minutes, decrease the heat to 90 degrees, and continue to bake for another 60-70 minutes (the cake is baked unless it is wet and shiny in the middle). Separate the cake from the walls of mold by putting a knife between the cake and mold and moving it around while the cake is still hot. Put the cake in the fridge once it is at room temperature. Leave it in the fridge for one night without covering. Take it out of the fridge, slice in triangles, and put on a service plate. For the sauce, add the granulated sugar on blackberries, and let it rest for half an hour. Blend them and pour on the cheese cake. Serve after garnishing with mint leaves.

Ingredients

  • 250 grams TekSüt white cheese
  • A few dills and parsleys
  • Thyme, chili pepper
  • 5 dessert spoons of corn starch
  • 4 red peppers

Preparation:

Smash the TekSüt white cheese with a fork in a bowl. Add chopped dills and parsleys in it. Add the thyme and chili pepper. Cut off the stems of the pepper, and take the seeds out. Fill the peppers with the filling you have prepared. Cut in round slices with a sharp knife.

Note: You can also add ground walnuts to the mixture with TekSüt cheese.

Ingredients

  • 1.5 glass of flour
  • 100 grams TekSüt Butter at room temperature
  • 1 tea glass of milk
  • 1 tea glass of oil
  • 1 dessert spoon of salt

On the top:

  • 3 egg yolks
  • 2 cups of TekSüt kashkaval cheese
  • 1 cup of nigella

Preparation:

Sift flour into a deep kneading bowl, and open up the middle in the form of a pond. Add TekSüt butter, milk, oil and salt in it. Stir the ingredients in the middle without mixing with the flour. Then add the surrounding flour little by little, and knead all the ingredients well. Divide the dough into 4 equal portions, and let them rest for 15 minutes. Roll out all dough portions to a 1 mm thickness. Lay the rolled doughs on the oiled oven tray. Spread scrambled egg yolk on them. Sprinkle grated TekSüt kashkaval cheese on two of them, and nigella on the other two. Let them rest for another 15 minutes. Cook in the pre-heated oven at 180 degrees for 10 minutes. Cut them in squares and serve.

Ingredients

  • 1 head of lettuce
  • 2 chicken breasts
  • 2 tomatoes
  • 1 cucumber
  • 3 pieces of 250 gr. TEKSÜT String Cheese
  • 1 table spoons of lemon juice

Preparation:

Boil the chicken breasts, and mix with little pieces of tomatoes and cucumbers. After washing the lettuce leaves thoroughly, cut them in small pieces and put aside. Divide the TEKSÜT string cheese vertically with your hands. This will enable it to become fibrous. After preparing all the ingredients, lay half of the lettuce at the base of your salad bowl, and sprinkle half of the chicken breast - tomatoes - cucumber mixture on it. Sprinkle the half of the fibrous TEKSÜT String Cheese on top of these, and repeat the same processes one more time. Lastly, pour lemon juice on the salad. It is ready to be served.

Ingredients

  • 2 sheets of pastry
  • 2 eggs
  • Half a tea spoon of oil
  • 1 tea glass of yoghurt
  • 1 tea glass of milk
  • 1 tea glass of grated TEKSÜT kashkaval and white cheese
  • 5 branches of fine-cut parsley

Preparation:

Mix all the ingredients except for the pastries, then take small pieces of pastry with your hands, and add into the ingredients. Put them into a mold with a diameter of 30 cm, and leave in the fridge for an hour. Cook in the pre-heated oven at 170 degrees for 45 minutes.

Ingredients

  • 3 table spoons of tomato puree
  • 1 table spoon of flour
  • 1 table spoons of yoghurt
  • 3 glasses of water
  • TEKSÜT Fresh Kashkaval Cheese

Preparation:

Stir the tomato puree, flour, yoghurt and salt in a pan. While continuing to stir it, cook by adding water gradually. Grate the TEKSÜT Fresh Kashkaval Cheese on a plate. Sprinkle the grated TEKSÜT Fresh Kashkaval Cheese on the soup served in bowls.

Ingredients

  • 1 middle-sized carrot
  • 1 middle-sized zucchini
  • 4 spring onions
  • 100 gr. green beans
  • 100 gr. green peas
  • 2 cloves of garlic
  • 3 table spoons of grated kashkaval cheese
  • Salt
  • Black pepper
  • 3/4 tea spoon of oil

Preparation:

Peel off and cube the zucchini and carrots. Shell the beans and cut into three pieces. Boil the carrots first, and zucchini and beans 5 minutes later (in the same pan) until they are soft. Take the boiled vegetables from the pan by using a straining ladle and put in a separate bowl. Fry the pre-chopped spring onion slightly in oil. Add the fine-cut garlic and mix them. Oil the aluminum foils that are cut in squares. Distribute the vegetable filling to foils. Sprinkle the grated kashkaval on the vegetables. And pack the foils. Lay the packs on a small tray. Cook in the oven at 230 degrees for 20 minutes. After checking, take it out of the oven and serve.

Ingredients

  • 1 sheet of pastry
  • 1 table spoon of sunflower seed oil
  • An adequate amount of TEKSÜT whey cheese
  • 1/2 bundle of parsley
  • 1 egg

Preparation:

The filling is prepared by mixing fine-cut parsley, 1 egg yolk and TEKSÜT whey cheese well. Pastry is divided into 4 in the shape of a plus. Filling is put in the middle of each piece, they are folded and the end is stuck with the egg white. It is fried on a pan with little sunflower seed oil.

Ingredients

  • TEKSÜT Fresh Kashkaval Cheese
  • 3 eggs
  • 200 gr. flour
  • Bread crumbs
  • Oil
  • A pinch of black pepper and salt

Preparation:

Cut the TEKSÜT Fresh Kashkaval Cheese in a triangle with 1 inch thickness. First dredge with flour, then egg, and flour again, and fry in the hot oil. Keep frying till it turns pink and puffs up; serve with iceberg lettuce as an appetizer.

Ingredients

  • 2 eggs
  • 1 slice of TEKSÜT white cheese
  • Half of a carrot
  • Half bundle of spinach
  • 2 mushrooms
  • 2 tea spoons of salt
  • 1 table spoon of TEKSÜT cream

Preparation:

Eggs, white cheese, TEKSÜT cream and salt are scrambled in a bowl. Carrots and spinach is boiled at a pan and cubed. 1 table spoon of TEKSÜT butter is put on another pan. Mushrooms, carrots and spinach are fried, respectively. Then the egg mixture is added and cooked.

Ingredients

  • 1 package of macaroni (for baking)
  • 3 table spoons of flour
  • 2 table spoons of salt
  • 2 table spoons of sunflower seed oil
  • 2 carrots
  • An adequate amount of TEKSÜT kashkaval cheese
  • 1 lt milk 1 tea spoon of white pepper
  • Half a bunch of parsley

Preparation:

Macaroni is boiled in salty and oily water, then drained and cooled. In another pan, flour is fried in TEKSÜT butter, and milk is added until a fluid consistency is obtained. Salt and pepper are added. Half of this béchamel sauce is put aside. Then the boiled macaroni is mixed with a half bundle of fine-cut parsley, and the other half of béchamel sauce, then taken to the oven tray. It is spread smoothly on the tray, and the separated sauce in poured on it. Pre-grated TEKSÜT kashkaval is sprinkled on it, and the macaroni is baked in the oven at 180 degrees for 20 minutes. Then it is cut and served.

 

Ingredients

  • 1 package of pasta
  • Salt
  • Water
  • Mint
  • TEKSÜT BUTTER
  • TEKSÜT MİHALİÇ CHEESE

Preparation:

Grate the TEKSÜT Mihaliç Cheese in a plate and mix with mint. Boil half a pan of water, and add the pasta of your choice in it. Put a pinch of salt, and some oil to prevent the pasta from sticking each other. Once the pasta is boiled, drain it and rinse with cold water. Melt a table spoon of TEKSÜT butter in the pan. Mix the drained pasta with the butter. Put the pasta on the service plate, and sprinkle the previously granted TEKSÜT Mihaliç Cheese on it. Your pasta with cheese is ready to be served.

 

Ingredients

  • 2 loaves of sandwich bread
  • 1 tomato
  • 2 slices of TEKSÜT kashkaval cheese
  • 2 slices of TEKSÜT white cheese
  • Adequate amount of TEKSÜT butter

Preparation:

Sandwich loaves are cut into two, toasted slightly, and butter is spread in between the slices. Then, fine-sliced tomato, kashkaval cheese and white cheese are put inside, and the whole sandwich is toasted until the cheese melts out of the bread.

Ingredients

  • 1 kg. flour (for pastry)
  • 10 eggs
  • 2 table spoons of salt
  • 250 gr. TEKSÜT Butter Churn
  • 2 glasses of water
  • TEKSÜT Herby Cheese

Preparation:

Mix and knead the flour, salt and water in a large bowl. Once the dough is as thick as an earlobe, roll it out in thin layers. Put the rolled dough in boiling water one by one, and fry slightly. Melt the TEKSÜT butter on a pan, oil the tray with it, and lay the dough layers. Spread some TEKSÜT Herby Cheese in between each layer; aroma of TEKSÜT Herby Cheese will add another savor in the heurek. Spread the egg yolk on it, and put the heurek in the oven. Heurek is ready to be serves once the top turns red. We give the recipe, you eat with pleasure.

Ingredients

  • 6 slices of bread
  • 1 table spoons of butter
  • 1 glass of TekSüt White Cheese
  • 1 glass of chopped parsley
  • 1 egg
  • Red pepper

Preparation:

Cut 6 slices of bread into two. Spread 1 tea spoon of butter on them. Mix 1 glass of Teksüt white cheese, 1 glass of chopped parsley, and 1 egg. Add red pepper. Spread the mixture on the slices. Bake in the pre-heated oven at 180 degrees for 10 minutes, and serve.

Ingredients

  • TEKSÜT Mihaliç (Kelle) Cheese
  • 2 eggplants
  • Oil for frying
  • 2 eggs
  • Parsley
  • Dill

Preparation:

Cut the long eggplants diagonally (cut horizontally if the eggplants are circular shaped), and leave in salty water for 15-20 minutes to eliminate the dark water. Put some oil in the pan and wait for it to get hot. Sprinkle the previously grated TEKSÜT Mihaliç Cheese on the eggplants that you take off the salty water, dredge them with egg yolk, and then fry in the hot oil. Once the frying is complete, let them rest on the baking paper for a while. Then you can sprinkle parsley on them and serve. Watch out for the ones at the table or else they might eat their fingers.

Ingredients

  • TEKSÜT White Cheese
  • 23 zucchinis
  • One bulb of garlic and onion
  • A pinch of cinnamon
  • A pinch of sugar
  • Flour
  • Meat ball spices
  • 1 lt. oil
  • Salt

Preparation:

First of all, zucchinis are finely grated. They are fried with onions and garlic in the hot oil. They are left to cool down until they turn pink. Cinnamon, sugar, meatball spices and salt are added in the mixture. They are made into balls inside the palm. The balls are dredged with previously grated TEKSÜT White Cheese, and fried in the oil. It is ready to be served and eaten with pleasure.

Ingredients

  • 1 glass of baldo rice (large-sized grains)
  • 2 large green apples
  • 2 table spoons of grated TEKSÜT kashkaval cheese
  • 3-4 leaves of fine-cut lettuce
  • 1 squeezed lemon
  • 1 table spoon of oil
  • 50 gr. peanuts (shelled)
  • 1 pack of corn chips
  • 2 tea spoons of pimento
  • Adequate amount of fine salt

Preparation:

Boil the rice, but do not let it lose its hard form. Mix the apples that are peeled off, grated TEKSÜT Kashkaval Cheese, 1 lemon juice, 1 tea glass of peanuts, 1 table spoon of oil, pimento and salt in a bowl. Prepare little pieces from this mixture in the form of balls. Spread the lettuce leaves in the middle of the service plate. You can take the apple balls on the lettuce leaves, and serve together with corn chips.

Ingredients

  • TEKSÜT Mihaliç Cheese
  • 1 head lettuce
  • 1 carrot
  • 1 cucumber
  • Salt
  • 1 table spoon of olive oil
  • 1 table spoon of lemon juice

Preparation:

TEKSÜT mihaliç cheese is sliced in the form of fingers, and fried in a pan without oil. Head lettuce is chopped, and carrots and cucumbers are sliced in the form of matchsticks after they are peeled off. Lettuce is put in the service bowl with carrots and cucumbers spread on it. Lemon juice, olive oil and salt are mixed in another bowl and poured into the salad. Then fried Mihaliç cheese pieces are laid around the salad and served.

Ingredients

  • 2 glasses of flour
  • 5 table spoons of TekSüt butter
  • 2 egg yolks
  • 1 egg white
  • 1/2 bundle of parsley
  • 150 gr. white cheese
  • Salt

Preparation:

Open up the middle of flour in the form of a pond, add the egg yolks, Teksüt butter, salt and 5 table spoons of cold water, gradually, and knead all into a dough. Knead the dough by pressing on it with two hands, roll it to extend by 30 centimeters, and then cut the dough into 8 equal pieces. Roll each piece like a ball, and after flattening it by pressing with your palm, lay them on the slightly floured tray. Cover with a slightly damp cloth, and let it rest for half an hour. After half an hour, take them one by one, slightly flour their tops and bottoms, press on each floured dough pieces with your palm, and give a circular shape with a diameter sized about that of a tea glass. Then put a mixture of 1 egg white, chopped parsley, and white cheese that have been smashed with a fork inside the dough, and cover one end of dough on the filling, and stick both ends to each other. Then lay them into an oven tray that is slightly oiled. After brushing the dough pieces with egg yolk, cook them in an oven at middle temperature for 30 minutes, and serve on a plate.

 

Ingredients

  • 2 zucchini
  • TEKSÜT herby WHITE cheese
  • TEKSÜT kashkaval
  • Halves of an onion and carrot
  • 2 cloves of garlic
  • 2 bay leaves
  • 2 table spoons of tomato paste
  • 1 table spoon of flour
  • Adequate amount of salt and white pepper
  • Salt

Preparation:

Zucchinis are cut vertically in the middle, and boiled in the water. Their inner parts are removed in the form of a boat, and TEKSÜT HERBY WHITE cheese is put inside. Onion, carrots, garlic, bay leaves, flour and tomato paste are fried in another part, respectively. By adding adequate amount of water, the mixture is boiled for 10 minutes, and seasoned with salt and pepper. Prepared zucchinis are laid on an oven tray, and then the sauce is drained halfway on the zucchinis. Grated TEKSÜT kashkaval cheese is sprinkled on the zucchinis, and they are cooked in the oven at 180 degrees for 15 minutes. They are put in a service table, and served.

 

Ingredients

  • 4 eggs
  • 1/3 glasses of flour
  • 4 table spoons of grated TEKSÜT kashkaval cheese
  • 8 table spoons of smashed TEKSÜT white cheese
  • 5 table spoons of TEKSÜT butter
  • 1/2 lemon juice
  • 2 glasses of olive oil
  • 1 bundle of dill
  • 1 bundle of parsley
  • Salt

Preparation:

Put the flour into a tray and open up the middle in the form of a pond. Add two eggs, lemon juice and salt in it. By gradually adding 6 table spoons of water, knead the ingredients well into dough. Cover it with a damp cloth, and let it rest for half an hour. When the dough is ready, take the cloth off, and shape the dough like a long pipe. Divide it into 14 equal pieces, and roll out each piece into half a centimeter-thick circle with a rolling pin. Take one of the rolled out dough circles, put and spread 1 dessert spoon of slightly melted butter on it. Oil the top of each circle, and put six dough circles on top of each other. Roll out the seventh dough more finely and largely, and put on the other six circles without oiling so that their sides are all covered by this seventh one. Prepare the other seven pieces the same way. Then cover both parties with a quite a damp cloth, and let them rest aside for ten minutes. In the meantime fine-cut the dill and parsley. Add well-smashed white cheese, grated kashkaval cheese and an egg on these, and mix all. When the dough pieces have rested adequately, put two groups on top of each other and roll them out finely with a rolling pin. Then use the thin rolling pin to roll out to about 2-3 millimeters. Then divide them into pieces of 8 cm width and 12 cm length. Break the last egg into a small bowl. Scramble twice with a fork, and put a dessert spoon of the cheese filling in the middle of each piece. Brush inside and edges of the dough with the egg. Cover the fillings by folding with dough, and seal them with your fingertips. Put them in the olive oil one by one, and serve warm after frying.

Ingredients

  • Half of a carrot, zucchini and eggplant
  • 2 thick slices of TEKSÜT kashkaval cheese
  • 2 skewers

Preparation:

Zucchini, carrot, and eggplant are cubes and boiled. They are all attached to skewers after cubing the kashkaval, respectively, and grilled until the kashkaval melts slightly.

Ingredients

  • TekSüt Kashkaval Cheese
  • TekSüt Cream Cheese
  • Grapes
  • Mint leaves
  • Green olives
  • Sesame
    Olive oil

Preparation:

Cube the TekSüt kashkaval cheese Attach them on skewers. Spread some TekSüt cream cheese on them. Attach the grape, and then garnish with mint leaves and olive oil. Stir the sesame and olive oil. Pour the sauce on them while serving.

 

Ingredients

  • 200 gr. flour
  • 4 eggs
  • 50 gr. starch
  • 10 gr. powder sugar
  • 1 gr. salt
  • 100 gr. TEKSÜT white cheese
  • 100 gr. butter

Preparation:

Flour, starch and TEKSÜT white cheese are mixed. Butter, eggs and salt are added, and they are all kneaded. The consistency of dough is adjusted with eggs. Syrup is made with 1 lt water and 1.5 kg sugar, boiled and cooled down. The dough is cut into dough nuts and fried in the oil. The dough nuts are put into the syrup, left there for 10 minutes, and then taken out and served.

 

Ingredients

  • 2 sheets of pastry
  • 100 gr. TEKSÜT white cheese
  • 1/2 bundle of parsley
  • Nigella
  • 1 egg yolk
  • 2 table spoons of butter

Preparation:

Mix the fine-cut Teksüt white cheese and chopped parsley in a bowl. Divide both sheets into four pieces each. Spread a little melted butter on each piece. Put the previously prepared TekSüt cheese filling on the wide edges on pastry sheets. First, roll the pastry sheet like a large spring roll. Then shape that roll into a crescent by folding it inwards with your hands. Spread the scrambled egg yolk on the rolls with the help of a brush. Lastly, sprinkle lots of nigella on them. Cook the rolls in the pre-heated oven at 200 degrees for 30 minutes, and serve.

Ingredients

  • 1 boneless chicken breast
  • 1 glass of grated TEKSÜT kashkaval cheese
  • 1 tea spoon of black pepper
  • 1 glass of flour
  • 1 egg
  • Oil for frying

Preparation:

Spread the chicken breast that has been unboned and fined on the counter. Mix 1 glass of grated TEKSÜT Kashkaval Cheese with 1 tea spoon of black pepper. Fill the chickens with this filling. Roll them. Dredge with flour and then egg, and heat the oil. Put the chicken rolls in it, and fry by turning upside down.

Ingredients

  • 1 table spoon of dry yeast
  • 4 glasses of flour
  • 1 tea glass of milk
  • 1 tea glass of water
  • 1 table spoon of TekSüt yoghurt
  • 2 table spoons of oil
  • 1 tea spoon of salt

For the filling:

  • 2 glasses of grated TekSüt white cheese

Preparation:

Put the dry yeast in the kneading bowl, and add warm milk and warm water. Stir till the yeast melts down. Add oil and salt into the milk with melted yeast, and stir them with your hands. Add flour, and knead until the dough is smooth. Let the leavened dough rest for 20 minutes. Take walnut-sized lumps on the counter. Roll the lumps out to the size of a coffee cup. Put one dessert spoon of TekSüt cheese in the middle of the lumps, and shape them into open pitas. Lay these pitas on the oiled oven tray. Rest them on the tray for 15 minutes. Bake and serve the pitas.

 

Ingredients

  • 1 glass of American rice
  • 2 glasses of water
  • 2 table spoons of oil
  • 1 glass of grated TekSüt kashkaval cheese
  • 2 dessert spoons of black pepper

Preparation:

Heat the oil in a pan and fry the rice. Add two dessert spoons of black pepper and mix them. Add water, and come to a boil. Once the rice is drained, let it rest for 20 minutes. Once your pilaf is ready, take it into a ovenware, and sprinkle the grated TEKSÜT Kashkaval Cheese on it. Bake for 15 minutes. You may serve it hot after cutting in squares.

 

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