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Turkish cuisine, like the country of Turkey itself, bridges the Middle East and the Mediterranean, and one of its most representative dishes is a spicy beef sausage called "sucuk". Find out all about this meaty little sausage that packs a big punch of flavor and how you can use it to spice up your culinary adventures.
Bahçıvan Old Kashkaval Cheese is produced from pasteurized milk. Cheddars are kept in a specially designed ripening room to obtain their unique taste and smell. Being dense in good bacteria, old cheddar cheese is rich in probiotics. Cheeses produced under hygienic conditions and untouched by human hands; it is nutritious and delicious. One of the most important factors affecting the quality of cheese is to take the milk fresh, preserve it under the most suitable conditions and process it in the fastest way. Bahçıvan Gıda has its own milk collection centers. Milk taken from the producers is transferred to the milk collection centers in the fastest way and stored. The milk that passes pre-controls in milk collection centers is transferred to the production facilities by being taken to tankers.
Your teas and coffees are flavored with Balkupu Şeker. Produced from 100% sugar beet, Balkup Cube Sugar offers a unique taste with its natural aroma.
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.