Traditional food harvests begin in Van and Edirne

Traditional food production is underway in Van and Edirne, Turkey. In Van, the famous 'otlu küp peyniri' (herbed pot cheese) has returned to markets for the winter season. This cheese is prepared using traditional methods and aged underground for six to seven months. During the maturation process, the cheese loses water and weight; for example, 40 kilograms buried can reduce to 30 kilograms. The cheese is flavored with local herbs such as sirmo, mendi, and heliz. Prices currently range between 700 and 800 TL per kilogram.

In Edirne, the harvest and drying process for Karaağaç hot peppers has begun. These peppers, which are essential for the region's famous fried liver dish, are grown from heirloom seeds. After being harvested, the peppers are individually strung on needles and threads and dried in shaded areas for approximately 1.5 to 2 months to prevent whitening from sunlight. The drying process is labor-intensive, and the dried peppers are valued at approximately 3,000 TL per kilogram.