A very rich cuisine is observed in Eastern Anatolia under the influence of Turkmen, Kurdish, Armenian, Zaza, Azerbaijani, Caucasian cultures. The main food source is wheat and meat. Kebabs, falafel, salty goose, stuffed with shredded cherry, grape leaf rolls, egg rolls, hangel, such, tatar pastry, Kete, OMAC halva, Azeri rice, curd stuffed to kaysef, murtuğa to büryan, avsor, ñ Queens, keledos, cauliflower stuffed with spicy buttermilk is situated between eastern Anatolia, a lot of rich content.
Ingredients
400 GR. BANETTI FUSILLI PASTA
80 GR. VAN CHEESE WITH HERBS
80 GR. LEAF CHEESE
100 GR. KARS GRAVIER
200 ML MILK
80 GR. CREAMY SKEWER CHEESE
WHITE BLACK PEPPER
SALT
Directions
Melt all the cheeses with the Bain-Marie method (which means putting a smaller pot in a bigger pot with boiling water). On the other side, we add milk to a pan and add the melted cheese when the milk is hot. Mix the cooked and strained pasta with the prepared sauceand serve it.
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