Lor Tatlisi – Creamy Cottage Cheese With Sour Cherry Jam

Lor tatlisi is an unforgettable Cunda treat… 2 weeks ago, my husband and I had a short vacation to the northern Aegean coastal town of Ayvalik, more specifically an island called Cunda. We stayed in an old Anatolian-Greek house, now turned into a hotel with only 7 rooms. Hotel’s decoration had an antique touch to it and the house itself was built from a local stone called sarimsak tasi. It had a very high ceiling, wooden floors, gorgeous wooden windows, vintage heaters with flower patterns and antique furniture.

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Visne Pelteli Irmikli Muhallebi – Semolina Pudding With Sour Cherry Jelly

I made this one up, but both semolina pudding and sour cherry starch pudding are traditional Turkish recipes. Ottomans began using fish-gelatin in the 19th century (remember the surprise book my hubs gave me?), before that, they used fruit pectin (quince seeds in particular) and starch in dessert recipes as thickeners, to achieve that jelly-like texture.

It’s quite easy to make this naturally colorful sweet and sour dessert. For the base, I used digestive biscuits, simply lined them up to the base of the tray. For the white pudding layer, you can find the semolina pudding recipe here.

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Visneli Zeytinyagli Yaprak Sarma – Stuffed Vine Leaves With Sour Cherries

This one’s absolutely my favorite! No need for an introduction paragraph, here it is, with all its glory, a unique Istanbul delicacy. Olive oil meets onion, rice, pine nuts, black currants, herbs and spices and the delicious sweet and sour filling is embraced by grape vine leaves and garnished with sour cherries. Divine! I’ve always wondered who came up with this idea first? To roll all that goodness into the leaves of some climbing plant. I wish I could thank him/her for making me fatter! Anyhoo… Making stuffed vine leaves in olive oil with sour cherries is not that hard, it is just time consuming and needs great attention to detail.

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