Earthenware pots filled with a soft, creamy cheese are baked in a hot oven (400F/Mark 6/200C), to lightly brown on top. The hot, spongy cheese is then scooped up in clumps using pide, and often eaten with piquant pickled çarüston peppers. This dish can be varied by adding roasted spices, fresh herbs or chopped nuts to the cheese before baking. Any left-over cheese from this dish is often spread on gözleme or rolled in breadcrumbs and deep-fried. Lor or köy peyniri work best, but ricotta is a reasonable substitute.
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