History of Çanakkale Cheese Helva: Çanakkale cheese loin production has an old history of approximately 100 years. However, it is expressed that commercial production is based on 30-35 years ago.
A wonderful flavor! The thing I like the most since I came to Canakkale. Taste comes from goat milk and quality cheese. Although the construction is troublesome, the food is very enjoyable.
Ingredients for Çanakkale Cheese Helva:
For the unheated cheese grill
Fresh unsalted cheese from 1 kg sheep milk
1 water glass Semolina
1 egg yolk
500 kg sugar
Readiness: Put cheddar in a pot and pulverize it first. Place it in the broiler. is a wooden spoon.
Put 1 egg yolk on the cheddar that begins to liquefy and blend it with a wooden spoon. Sprinkle semolina on it and keep on stirring, softly cooked egg yolk with cheddar, cooked with steady blending like semolike sesame until the point that it makes a similar flour.
This blend is sprinkled with powdered sugar,
Keep on stirring continually with a wooden spoon. At the point when a similar mixture is dumped, sugar is sprinkled and watered, and we blend and bubble it up to sugar meringue. At that point we are released to the support to serve. As it can be recharged hot, the most great is to be eaten frosty.
Kilogram (5 $)
Portion (1 $)
Kadir Usta
Fevzipaşa Mahallesi, Helvacıoğlu Sk. 7a, 17000 Çanakkale Merkez/Çanakkale, Turkey
Restaurant Kadir Usta Cheese Sweet
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