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MEZZE NENI HUMMUS 7.5 Tahina, fresh herbs, pickled chili pepper and pita bread POPCORN FALAFEL 6 Tangy lime and ginger tahina ROASTED SWEET POTATO 6.5 Roasted almonds, sour cream, rocket, spinach and citrus vinaigrette CIGARS 7 Crisp flo flled with Moroccan spiced beef, tahina and harissa TULUM CIGAR 6.5 Crisp flo stufed with tulum cheese and spinach, served with tzatziki SAKUSKA 7 Roasted tomatoes, eggplant, bell peppers, rocket salad and sourdough bread CHARCOAL ROASTED EGGPLANT 8 Tomato salsa, zhug, tahina, sof organic egg and sourdough bread FISH CRUDO 9.5 Raw fsh, tomato seeds, pomegranate, spring onion, chili, lemon and olive oil ROASTED CAULIFLOWER 7 Fresh gremolata served over yoghurt SALADS FRIED CHICKEN SALAD 15.5 Crispy cabbage, pomegranate, fresh coriander and mango aioli SOURDOUGH BREAD SALAD 10 Roasted tomatoes, peppers, onion, rocket, sourdough bread GREEN SALAD 9.5 Fresh mixed greens, mustard leaves, spring onion, basil, lemon vinaigrette add conft mackerel +4 add zaatar chicken +5 NENI_restaurantmenu_final_def.indd 4 23/01/2019 01:22 SOUPS BEETROOT SOUP 8.5 Smoked cabbage, crème fraiche and olive oil HARIRA 9 Hearty, Moroccan lentil soup, chickpeas, pumpkin and fresh herbs FROM THE STONE OVEN SABICH 13 Fried eggplant, tahina, tomato, organic egg, mixed herbs and amba PIZZA JAFFA 13 Sheep cheese, tomato, zaatar, spinach, black olives, red onion and sumac LAHMAJUN 15 Fresh ‘kebab’ mix, topped with tzatziki and fresh herbs CHRAIME 21 Whole fsh roasted in a spicy Moroccan tomato matbucha CHARCOAL GRILL AND PLANCHA CHICKEN SHAWARMA 16 Roasted potato, herb salad, shallot and garlic sour cream BUTCHER STEAK 19.5 Salad of chili cherry tomatoes and coriander with horseradish cream FISH KEBAB 17.5 Roasted vegetables with Greek yogurt SPICY CARAMELISED EGGPLANT 14 Ginger, chili roasted sesame, served with steamed rice JERUSALEM PLATE 18 Roasted chicken, fresh herbs, hummus tahina, served with pita bread MISO HARISSA OCTOPUS 18 Grilled octopus, olive oil potato salad, fresh herbs and fried onion PRAWNS ON SOURDOUGH 18.5 Tomato seed butter, white wine, baby spinach and sage. Wild-caught sea tiger prawn (per 100g) 8.5 NENI_restaurantmenu_final_def.indd 6 23/01/2019 01:22 BALAGAN MENU Take a journey through our cuisine with the Balagan menu, featuring the classics that put NENI on the map. A selection of Mezze, Main courses and Desserts to share in the the true essence of NENI. Of course it’s the most fun to share with a minimum of two people and the bigger the group, the bigger the Balagan. Basically this is what Balagan means: sympathetic chaos. 38 NENI_restaurantmenu_final_def.indd 5 23/01/2019 01:22.

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International Symposium of Local Artisanal Cheeses in Turkey and the World: the Use of Geographical Indication for “Kars Kaşarı” Cheese 15-17 July 2016
International Symposium of Local Artisanal Cheeses in Turkey and the World: The Use of Geographical Indication for “Kars Kaşarı” Cheese 15-17 July 2016 Convenor: Bogatepe Environment and Life Association, and Ecomuseum Zavot This Symposium is sponsored by Serhat Development Agency Bogatepe Environment and Life Association Kafkas University Metro Turkish Republic Ministry of Food, Agriculture and Livestock The Governor of Kars The Municipality of Kars Kars Chamber of Commerce and Industry Friends of the Kitchen Association Logos Slow Food Kars Convivium Turkish Republic Ministry of Development SYMPOSIUM SESSIONS 1-OPENING CEREMONY İlhan Koçulu Bogatepe Environment and Life Association Prof. Mitat Şahin Symposium Organizing Committee Assoc. Prof. Hüsnü Kapu Serhat Development Agency Prof. Sami Özcan Kafkas University Rahmi Doğan The Governorhip of Kars Çetin Demirci Ardahan Chamber of Commerce and Industry Murtaza Karaçanta The Municipality of Kars Dr. HüseyinDüzgün Kars Province Directorate of Food, Agriculture and Livestock Fahri Ötegen Kars Chamber of Commerce and Industry Selçuk Can Tez Metro 2-TRACING THE HISTORY OF LOCAL ARTISANAL CHEESES Prof. Artun Ünsal (Galatasaray University, Political Science) The Long Lasting Journey of Cheesemaking in Turkey: Past, Present and Future Prof. Gerard Corsane (Newcastle University, Heritage, Museum and Gallery Studies) The Ecomuseum Ideal and Sense of Place 3-THE GEOGRAPHICAL INDICATION CONTROL MECHANISMS OF SWISS CHEESES Andreas Bigler (Switzerland Milk Industry Archive, Switzerland) The Code of Conducts and Control Mechanisms in Geographical Indication Protection of Traditional Emmentaler Cheese Ernst Beyeler (Switzerland Milk Industry Archive, Switzerland) The Conditions of High Quality Traditional Cheese Production and Artisanship Training Christian Juan (Michael Bergkäserei –Mountain Cheese- Marbach AG, Switzerland) The Story of the Emergence of Four-cornered Emmentaler Cheese: Advantages and Disadvantages 4-CULTURES AND BORDERS IN CAUCASUS Prof.
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Comparison of Quality Characteristics of Çökelek and Lor Cheeses
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─── Food Technology─── Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method) Asya Çetinkaya1, Fatih Öz2 1 – Kafkas University, Kars, Turkey 2 – Ataturk University, Erzurum, Turkey Abstract Keywords: Introduction. This study was carried out to determine Gravyer changing in the ratio of free fatty acids and cholesterol depended Cheese on the maturation period of Kars Graiver cheese produced in the Ripening traditional way, and the affect of the duration of maturation on Fatty acid the fatty acids composition and cholesterol levels. Cholesterol Materials and methods. The fat content of the cheese samples was determined by Gerber's method. Flame Ionization Detector– Gas Chromatography (GC/FID) was used to determine the fatty acids composition and cholesterol content. Article history: Results and discussion. It was found the fat content of Kars Gravyer Cheese samples was between 27.0–38.50%. The Received cholesterol content in the cheese samples ranged from 45.70 to 19.08.2018 55.80 mg/100g during 90 days of maturation. In Kars Gravyer Received in Cheese samples, 16 saturated and unsaturated fatty acids were revised form identified. In Gravyer Cheese samples, the content of volatile 12.09.2018 fatty acids (Butyric acid and myristic acid ) increase up to 25th Accepted day (P <0.01) and decrease from 45th day to 90th day. While 28.09.2018 levels of free fatty acids (palmitic acid and linoleic acid) generally decrease to 25th day, they begin increasing again until Corresponding the end of the maturation period. In the 90 days period of storage author: of Kars Gravyer Cheese, palmitic, oleic, myristic and stearic Asya Çetinkaya acids were found to constitute 74.29% of the total free fatty E-mail: acids content.
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Cheeses of Turkey: 1
Cheeses of Turkey: 1. Varieties ripened in goat-skin bags Ali A. Hayaloglu, Patrick F. Fox, Mehmet Guven, Songul Cakmakci To cite this version: Ali A. Hayaloglu, Patrick F. Fox, Mehmet Guven, Songul Cakmakci. Cheeses of Turkey: 1. Varieties ripened in goat-skin bags. Le Lait, INRA Editions, 2007, 87 (2), pp.79-95. hal-00895640 HAL Id: hal-00895640 https://hal.archives-ouvertes.fr/hal-00895640 Submitted on 1 Jan 2007 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait 87 (2007) 79–95 Available online at: © INRA, EDP Sciences, 2007 www.lelait-journal.org DOI: 10.1051/lait:2007006 Review Cheeses of Turkey: 1. Varieties ripened in goat-skin bags Ali A. HAYALOGLUa*, Patrick F. FOXb, Mehmet GUVENc, Songul CAKMAKCId a Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey b Department of Food and Nutritional Sciences, University College, Cork, Ireland c Department of Food Engineering, Agricultural Faculty, Cukurova University, 01330 Adana, Turkey d Department of Food Engineering, Agricultural Faculty, Ataturk University, 25240 Erzurum, Turkey (Received 15 December 2006 – Accepted 2 February 2007) Abstract – More than ten types of Tulum cheese are produced in Turkey.
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Turkish Journal of Agriculture - Food Science and Technology, 7(4): 560-566, 2019 DOI
Turkish Journal of Agriculture - Food Science and Technology, 7(4): 560-566, 2019 DOI: https://doi.org/10.24925/turjaf.v7i4.560-566.1877 Turkish Journal of Agriculture - Food Science and Technology Available online, ISSN: 2148-127X | www.agrifoodscience.com | Turkish Science and Technology Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation Filiz Yıldız-Akgül1,a,*, Atila Yetişemiyen2,b, Ebru Şenel2,c, Fügen Durlu-Özkaya3,d, Şebnem Öztekin4,e, Ebru Şanlı5,f 1Department of Dairy Technology, Faculty of Agriculture, Aydın Adnan Menderes University, 09100 Koçarlı/Aydın, Turkey 2Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Dışkapı/Ankara, Turkey 3Faculty of Tourism Education, Ankara Hacıbayram Veli University, 06570 Çankaya/Ankara, Turkey 4Turkish Atomic Energy Authority, Nuclear Research and Education Center, 06983 Sarayköy/Ankara, Turkey 5The Ministry of Agriculture and Forestry, National Food Reference Laboratory, 06800 Yenimahalle/Ankara, Turkey *Corresponding author A R T I C L E I N F O A B S T R A C T In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were Research Article determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally Received : 27/02/2018 40 samples (20 of each cheese) were examined. While only one sample of Tulum Accepted : 18/02/2019 cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical Keywords: properties which are tyrosine, lactic acid, pH, protein and ripening coefficient.
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