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.

Everything was simply divine, magical and amazing. I haven’t got enough adjectives in my vocab to describe our stay. The first day, it was raining like crazy, but still we drove around, discovered very nice spots on the island and in the evening had a perfect seafood dinner in Ayvalik.

We had mixed feelings, walking around Cunda’s and Ayvalik’s old town centers. We felt kinda sad that Greeks had to leave and again Muslims who were displaced from Crete came over and took whatever was left from those people, but also were happy to still have found the authentic feeling of the towns intact, especially in Cunda. It had been 8 years since my last visit to the island. Not much changed in the old town, I don’t care for the newly built villas on the outskirts. I took my husband to show him the ruins of a monastry called Ayios Dimitri Ta Selena, but couldn’t do so because a lady from one of the richest families of our country apparently “bought” the monastry. I don’t know how one can buy a monastry though!!! There was a guard standing at the main door and he wouldn’t let us on the premises. On the way back we went into another road and reached two small villages in a row, almost completely deserted.

The island was still full of very old olive trees. To me, the best olive oil in Turkey and one of the best in the World is produced here in this town of Ayvalik. It has all it gets to bring you the best: Sea, warm weather, windy hills facing the coast full of old (when I say old, I mean OLD) olive trees. It is still possible to get first cold pressed olive oil, which is extracted with millstones from the freshest olives that are harvested early into the season. The result: very low acidity, no metalic taste, fruity fresh olive flavor throughout the whole experience, a lingering taste on your palate for quite a while. Oh God, please protect this land from industrialized methods of ruining our food!

Well back to our trip, on our second day, it was sunny and we took lots of pictures and again I got my share of seafood on the island in the afternoon. At the end of the meal, the owner of the restaurant presented us with a generous serving of a local dessert, creamy fresh cottage cheese topped up with sour cherry preserve. It was mild, balanced in flavor, colorful, fresh and what not! We loved it and asked them where we could buy the cheese/curd. Our next stop was of course the cheese vendor, then another one, followed by another one. We ended up buying lots of fresh and aged cheese, enough to feed us for a couple of months.

That evening we visited a cosy nargile shop (sheesha-hookah-waterpipe). It was again an old stone-built house with a very high ceiling, decorated Mediterranean style in blue, white, turquoise and stone colors. The owner Haci Ziya was the friendliest person ever. We had Istanbul-quality nargile, great tea, nice chat and a wonderful evening with the snuggly cats around.

We love Cunda. We are in love with Cunda. Are we going back there again? Hell yeah! As soon as we get a chance.

I don’t think I need to provide the recipe for the dessert, all you need is to get the best cottage cheese (creamy-fatty type) and sour cherry preserve. Just put those two together and serve. The trick to it is finding the best ingredients. Good luck.

About these ads

The URI to TrackBack this entry is: http://ottomancuisine.com/2011/10/27/lor-tatlisi-creamy-cottage-cheese-with-sour-cherry-jam/trackback/

RSS feed for comments on this post.

10 CommentsLeave a comment

  1. Sounds like you had a fantastic time. I havent seen that type of smooth Lor before. It looks lovely.

    • It was the best! Our time there and lor of course :) Creamy and full of flavour…

    • Lets give this a try: 1. Vegetable brush for cleaning vegaeeblts2. Salad spinner (bowl w/lid) cleaning lettuce3. Rolling Pin -rolling dough (pies, etc)4. Ice Pick for chopping ice5. Various sizes measuring spoons for measuring liquids/spices/sugar/etc..6. Avocado Slicer to cut up avocados7. Onion Chopper to help chop onions fast without tears8. Digital cooking thermometor checking food temp..9. Basting brush to sauce meats with flavor10. Plastic cutting board (not wood it collects too much bacteria) for cutting vegaeeblts, meats, cheese, etc.11. Pizza wheel for slicing pizza slices12. Electric cheese grater grating cheese the easy way13. manual cheese grater grating cheese camping or when the power is out14. Deep fryer spatula deep frying french fries, chicken, etc15. Potato masher to mash boiled potatoes also good for pumpkin pies and sweet potato pies16. Pastry blender/mixer manual hand for mixing together home made pie crust 17. bottle/can open to open those old bottle caps, can tops18. Veggie peeler for those hard to peel vegetable: carrots, cucumbers, squash, etc.19. Coffee grinder for grinding fresh coffee beans20. tomatoe knife slicing perfect tomato slices21. Corn cob holders to put at each end of your corn cob so your fingers don’t get messy22. Wire Whisk for mixing together food

  2. Mükemmel güzel duruyor yemek yapma konusunda basarısız olsamda yınede denemeye deger :)ellerınıze saglık

    • Merhaba Grace, tesekkur ederim. Ama bu tatli belki de dunyanin en kolay tatlisi, tek gereken dogru malzemeyi bulmak. Ayvalik’a yolunuz duserse oradan aldiginiz lor peyniri ile mutlaka deneyin derim.

      • emınım kı cok kolaydır ama 24 une basan ve hala anne bu cay sence demlendımı dıye mısafırlerın yanında hunharca aıleyı rezıl edebılen bır potansıyelım tek yapabıldıgım tıramısu:) tavsıyenız ıcın cok tesekkur ederım :)

  3. Did you use a food processor to blend the cottage cheese into smoothness?

    • Nope, as I said above, I didn’t make this. The cottage cheese is store-bought and already very creamy, eaten as is with the addition of fruit jam.

      • I appreciate the advice! Thanks

        • You’re very much welcome. Cheers.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 98 other followers

%d bloggers like this: