ARIFOGLU linden flavor

Pumpkin seeds are packed with valuable nutrients. They are a good source for healthy plant-based protein, antioxidants, magnesium, zinc, fiber and fatty acids. Cranberries reinforce regular cardiovascular functions. Pumpkin seeds contain antioxidants such as carotenoids and vitamin E. Consuming food rich in antioxidants can help you protect yourself against many diseases. Pumpkin seeds are one of the best sources for natural magnesium. Sufficient intake of magnesium is essential for management of blood pressure in the body, reducing the risk for cardiac disease, healthy bone formation and maintenance and lowering blood sugar levels. Pumpkin seeds contain a good amount of unsaturated fatty acids, potassium, vitamin B2 and folate. One serving provides a significant amount of healthy fatty acids, magnesium and zinc, as well as 151 calories of energy.

Protein and fiber are digested slowly and this increases satiety. Protein is also known to play an important role in weight management, bone health and preserving muscle. Roasted chickpeas have a low glysemic index value and contribute to healthy blood glucose management, as well as contain calcium, iron and sodium. When consumed in controlled portions, roasted chickpeas contain a moderate amount of energy and play an effective role in weight management thanks to their fiber- and protein-rich content. The fiber in roasted chickpeas is mostly soluble and soluble fiber can help increase the amount of healthy bacteria in your intestines. Roasted chickpeas are a healthy food option that contributes to a variety of health benefits from weight management to blood glucose management.

100% Handmade, Traditional family recipe, brick oven baked Turkish Bread. Pide is a soft, porous, leavened bread that’s shaped by hand. Bakeries all over Turkey provide this Ramazan staple hot and fresh about an hour before evening prayer. Don’t be surprised if you find a line of people waiting to buy their fresh, hot pide to bring home just in time for the first evening meal.p

The history of the Tel kadayıf goes back to the Seljuk period. During the Seljuk and Anatolian principalities, it is stated that Tel kadayıf was included in the list of dishes given in imaret and soup kitchens, and from the records in the kitchen registers named "Berayi-Hassa", Tel Kadayıf was among the preferences of the sultan. In Ottoman Cuisine, Tel Kadayıf is described as "dough prepared with flour and water and poured into thin strips from special molds and baked on hot hair and a dessert made with it." It has joined ALKIŞ KADAYIF since 1966 among the producers of the traditional Ottoman Taste of Tel kadayıf.