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Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni. At about half the fat and calories of standard cream cheese, it's a healthier alternative. Though traditionally made from cow's milk yogurt, it is possible to turn some nondairy yogurts such as coconut and soy into labneh.
Ulker Halley Chocolate Cookies are just irresistible. The soft fluffy marshmallow on the inside is covered with a thin layer of biscuit crust and topped with quality chocolate that is made in Turkey. Cookie gives the impression that it will completely crumble in ones hand but actually lasts till the end, tasting every so interesting.
No Shell Antep Pistachio is the best quality and tastiest type of Pistachio. Gray kernel pistachios, which is collected in an immature state one month before the harvest time, has a different and greener color than the known pistachio kernel color. Due to its intense taste and aromatic flavor, it is generally used in baklava making.