IPEK Authentic Gozleme w/Cheese (4pc) 908g

Ulker Chocolate Wafer consists of a magnificent cream and a delicious chocolate coating among thin crunchy wafer leaves. It is a classic Ülker flavor.

Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek'. 'Börek' is made with layers of yufka or phyllo. It comes in many shapes and sizes and is filled with everything from meat, cheese, spinach, and even spiced-up mashed potato. Most Turkish folks eat 'börek' several times a week. That's why you'll find 'börek' in every home, pastry shop and bakery. Families often pass recipes and 'börek'-making skills down through generations, and everyone adds their own touch. What gives its name is one of the steps of the recipe instructions. Homemade phyllo sheets are cooked in simmering water and then stuffed and baked. That's why it's called su boregi (Water Borek). PERISHABLE ITEM❄️❄️ Perishables must be shipped using FedEx express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Turkishfoodmarket will not be responsible for any damages that may occur.

Legendary Tadelle consists of the unique mixture of highest quality cocoa and abundant hazelnut. It does not contain any trans fat, and stuff obtained through chemical reactions. Pure vanilla extract obtained from natural plants is used. Moreover, Tadelle uses non-GMO soy lecithin in all its products.

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.