Cheese made in Animal skin, is that even possible? Yes! If you don’t believe me, you can see it for yourself in the famous Qaisari Bazar in Hawler. To make the process a bit easier for you, I have asked the shop owners if they could please allow me to take some photos of the sheep skin with the cheese in it. They not only agreed but took the initiative to set the blocks of cheese so neat for my pictures.
This is what is so called the “Peneri Pesti”. A bit pricy but so worth having it for breakfast almost everyday. This cheese is what makes my day every friday having breakfast with the family. Pest means sheep’s skin or simply, skin in Kurdish. The cheese made with sheep and cow and some times, goat milk takes its name from the method of its production. The milk curd is let to rest in animal skin during its preparation. The cities of Erzincan and Izmir are among of the key Kurdish cities famous for their skin cheese. Most commonly, you will find this cheese served at breakfast with fresh naan (Kurdish name for bread, bread similar but puffier than the pita bread). It is hard to resist but many of us simply can’t resist stuffing ourselves with this delicious cheese.
The first time I had this cheese was at my sister’s house. Knowing how interested I am to blog about pretty much everything, she discussed the story behind Peneri Pesti. She said, do you know how they make it? I said no I don’t. She decided to take me to the famous Qaisari Bazar in Hawler and there I see lines of cheese shops having the cheese displayed in sheep skins. I could not resist not taking photos and sharing this with you guys. So everytime I am over my sister’s house, I ask if I could please have the Peneri Pesti for breakfast with fresh naan from the neighboring bakery.
 |
| Pictures taken by me |
