'Gypsy' Turkish Cheese Salad Çingene pilavı

An olive oil dressed salad of tomato, pepper, onion and parsley with 'kesik' or 'lor' cheese curd. A speciality of Aegean cuisine and feature heavily on Aydın's breakfast and picnic tables.



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Category: Mezes & Appetizers Breakfast Dishes Salads & Light Bites
Seasons Summer Spring
Cuisine Type Turkish


Aydın Cheese Salad

4 Large Long green peppers 'Sivri biber'
2 Small Tomatoes
1 White onion
50 Millimeter Extra Virgin Olive oil
1 Handful Fresh flat leaf parsley
150 Grams Turkish cheese curd 'Kesik' / 'Çökolek' /'Lor'
1/4 Teaspoon Salt*

'Gypsy' Turkish Cheese Salad Çingene pilavı Directions

  1. Peel and chop the tomatoes and onion into small cubes.
  2. Cut the peppers into bite-size rounds and finely chop the parsley.
  3. Mİx the ingredients together with the salt if using and add in the cheese.
  4. Drizzle on the olive oil and use a wooden spoon to tease the ingredients together with the salt with pull out the juices from the vegetables.
  5. Serve as part of a breakfast spread or alongside other dishes.

Recipe notes

  • Traditional keşik is the usual cheese found in this Aydun speciality salad, but Çökelek and lor is also used.


  • Keşik is a cheese curd made from yoghurt, usually, it's made at home but can be bought in the local market from some of the 'aunts'


  • Çökelek is made from either buttermilk, ayran (Turkish yoghurt drink), or yoghurt whey.



  • The names are also interchangeable but have distinct tastes.


  • Salt should only be used if using an unsalted version cheese.


  • Alternatively, cottage cheese or ricotta could be used.

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