Cheese Desserts in Turkish Cuisine Culture

Sweets are one of the richest categories of Turkish cuisine. Cheese halvas, which are prepared with salt-free cheese, flour and sugar, are made and consumed in various regions of Anatolia with local recipes. However, cheese halva has become a traditional product mostly in ？anakkale and Tekirda？. H？？merim dessert is a kind of dessert that has been consumed for centuries. In addition to the materials of h？？merim dessert belonging to the province of Bal？kesir, there is also the h？？merim dessert which belongs to the province of Konya which is produced with the addition of cream. Cheese dough sweets such as Hayrabolu sweet, Kemalpa？a sweet, lor sweet and Biga sweet are a variety of sweets prepared by a similar technique, but different with respect to the dough content. It was also found that the name of ''cheese sweet'' used for all cheese desserts instead of their own peculiar names. It is thought that this use harms the cultural values of desserts and make their efficient economic evaluation difficult. In the review, the desserts produced using cheese in Turkish cuisine were examined and the similarities and differences of the products such as cheese halvah, h？？merim and cheese dough were investigated