Discovering Turkish cheese traditions: halva

Turkey, a land steeped in rich cheese-making traditions, makes its presence known at Cheese thanks to the culinary expertise of Zeynep Hande Kilic, a member of Slow Food’s Cooks’ Alliance.

With years of experience in kitchens around the world, including Canada, Spain, Bangkok, and Turkey, she opened her restaurant, Mipalé Kitchen, in Istanbul in March 2022. Shortly after its opening, she joined the Alliance due to her use of organic ingredients, serving fresh seasonal and local foods, and collaborating with small-scale producers. She is also certified with the Le Cordon Bleu Cuisine Diploma.

For Cheese, she plans to share her passion for cooking and her love for authentic flavors through one the most delightful and representative dishes from the Çanakkale region: oven-baked Cheese Halva, a traditional dessert rich in history and flavor. We will savor the Cheese Halva with mascarpone cream and frozen black mulberries, accompanied by Swiss chard rolls filled with ricotta and couscous with walnut and gorgonzola cream.

This unique and captivating dessert is a gem of Turkish cuisine. Zeynep Hande Kilic shares the secrets of this delicacy, passing down her generations-old knowledge, so we can learn the art of achieving a rich, creamy cheese with a unique flavor. During our culinary journey, we will have the opportunity to discover the stories and traditions associated with this delicacy, uncovering how food reflects the soul and identity of an entire region.

Tickets are available online until September 14. From September 15-18 any remaining tickets will be available to buy at the Event Reception in Via Mendicità Istruita 14.

Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023

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