Greek yogurt, Turkish simit

Turkish entrepreneur Hamdi Ulukaya, who was dubbed the “Steve Jobs of yogurt,” by Forbes magazine and who is among the most successful 10 businesspersons in the U.S. will not be able to sell his Chobani brand yogurt in the United Kingdom.

According to the story that newspapers headlined as “Sales ban Chobani,” Ulukaya started selling his yogurt in the U.K.’s Tesco stores in 2012 with the inscription “Greek yogurt.” It is this phrase that a British high court objected. The court has found the Greek yogurt company Fage right, the one that sued Ulukaya.

I have to admit that I found it strange that Ulukaya, who emigrated from Elazığ to the U.S. and who now owns the $5.4 billion market valued Chobani brand, regardless of how successful an entrepreneur he is, that he has marketed Turkey’s national food “Greek yogurt” in the U.S.

The yogurt we produce twice a week at home (it is very easy to make) is really an indispensable part of our meals.

Which other country can consume 2.2 million tons of yogurt annually otherwise?

In his 300-page book, “Silivrim Kaymak,” journalist, writer and gourmet Artun Ünsal emphasized that our national food can be eaten alone, as well as incorporated into many dishes or put on top of them as a sauce. He says we are “a yogurt nation.”

Yogurt is the main ingredient in the making of many Turkish dishes: erişte, börek, soups, tarhana and sweets, Ünsal wrote, while it adds a distinguished flavor to dolma (stuffed vegetables) and mantı (a ravioli-like Turkish dish) when served with garlic.

He added, “A kind of a cold soup, or salad or appetizer, cacık [yogurt and cucumbers] is the ornament...