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Appears in
Published 2016
“At the cheesemonger’s stall they stopped for a block of salty white beyaz peynir made of pure sheep’s milk, and a block of stringy dil peyniri – ‘which is wonderful with pickles,’ Yashim explained. ‘Come on.’
They crossed the street to an old man with curved moustaches, whose wife’s pickles were widely considered to be the best in the market.
‘Dil peyniri is good to eat with your fingers. It’s mild, and you pull it into strings and wrap the strings around a green pickled tomato and pop it into your mouth.’
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