So, as one might have guessed from the title that I made Barabri! And we also found Beyaz Penir (Turkish white cheese made from sheep's milk that tastes similar to feta cheese). I'm so excited that I had to write a smaller entry just to share!
The cheese adventure:
So we are lucky to be surrounded by two Middle Eastern markets. One of them is a chain branch that started in Orlando called Apna Bazaar that has been here for years (they're down the road). Then last year, another one opened in Boynton Beach along our shopping route, Samara Supermarket. Apna is mostly Pakistani/Malaysian/Indian with some Middle Eastern items with halal meats (which we buy because they are free-roaming/range, no hormone added, natural meats from local farms). Samara is a Middle Eastern grocery.
I've always disliked feta. I hated the briney taste and the texture and the way it looks. Greek was so salty and bitter that my tongue would burn. Ugh! Then I went to Turkey and met my husband and discovered the deliciousness of Turkish feta. Yes, there's a brine, but it's not a sodium bomb and the texture is semi-firm, somewhere in between a mozzarella and crumbling Greek yet it holds so very well. Came back to the states (sigh) and my husband disliked Greek also. So our hunt began.
Apna sells a variety of Egyptian feta, which is absoloutly intolerable. The texture is perfect, but I did not think there was anything saltier than Greek. I was wrong. Then the guys at Samara told me that if there's something I would like for them to carry, just let them know. Months ago, I asked for Turkish cheeses. Then we went last week and looked in the cheese fridge and saw *cue angels singing* Turkish feta! I snatched it. Now if they only bring kaşar cheese (hard, stringy pale yellow cheese made from sheep's milk - tastes like a cross between Parmesan and provolone), then I'd be one happy lady!
So last night, I toiled until I made Barbari and it was just the greatest completment to Turkish feta and therefore, we decided to have our weekly Turkish breakfast just a few days early. :) Bon Apetit!
So, Rebekah, what comprises a Turkish breakfast? Well, everything you see here: eggs (soft boiled), fresh sliced tomato, cucumber, olives, Beyaz Penir and bread. Now there are other things that we have no access to...yet!: Sour cherry preserves and kaşar cheese. And one more thing that is optional that takes a long time to make, red lentil soup. Together it makes a one hearty, healthy breakfast that is so filling and delicious. :)
The cheese adventure:
So we are lucky to be surrounded by two Middle Eastern markets. One of them is a chain branch that started in Orlando called Apna Bazaar that has been here for years (they're down the road). Then last year, another one opened in Boynton Beach along our shopping route, Samara Supermarket. Apna is mostly Pakistani/Malaysian/Indian with some Middle Eastern items with halal meats (which we buy because they are free-roaming/range, no hormone added, natural meats from local farms). Samara is a Middle Eastern grocery.
I've always disliked feta. I hated the briney taste and the texture and the way it looks. Greek was so salty and bitter that my tongue would burn. Ugh! Then I went to Turkey and met my husband and discovered the deliciousness of Turkish feta. Yes, there's a brine, but it's not a sodium bomb and the texture is semi-firm, somewhere in between a mozzarella and crumbling Greek yet it holds so very well. Came back to the states (sigh) and my husband disliked Greek also. So our hunt began.
Apna sells a variety of Egyptian feta, which is absoloutly intolerable. The texture is perfect, but I did not think there was anything saltier than Greek. I was wrong. Then the guys at Samara told me that if there's something I would like for them to carry, just let them know. Months ago, I asked for Turkish cheeses. Then we went last week and looked in the cheese fridge and saw *cue angels singing* Turkish feta! I snatched it. Now if they only bring kaşar cheese (hard, stringy pale yellow cheese made from sheep's milk - tastes like a cross between Parmesan and provolone), then I'd be one happy lady!
So last night, I toiled until I made Barbari and it was just the greatest completment to Turkish feta and therefore, we decided to have our weekly Turkish breakfast just a few days early. :) Bon Apetit!
So, Rebekah, what comprises a Turkish breakfast? Well, everything you see here: eggs (soft boiled), fresh sliced tomato, cucumber, olives, Beyaz Penir and bread. Now there are other things that we have no access to...yet!: Sour cherry preserves and kaşar cheese. And one more thing that is optional that takes a long time to make, red lentil soup. Together it makes a one hearty, healthy breakfast that is so filling and delicious. :)
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