This is another Turkish version called Peynirlibogaca. It's particularly good with a glass of chilled ayran (see box). You may substitute shavings of the Eastern Mediterranean basturma for the parsley and omit the sesame seeds. Basturma, the Turkish/Armenian preserved meat, is seasoned with fenugreek, paprika, cumin, and many other spices. You can buy it fat or lean from Middle Eastern grocers. It can be thinly sliced and kept frozen until needed.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.