English
You have no items in your shopping cart.
Kanafeh is a traditional Middle Eastern dessert made with shredded filo pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region.
$4.99
+ -

Write your own review
  • Product can be reviewed only after purchasing it
  • Only registered users can write reviews
*
*
  • Bad
  • Excellent
  • Product can be reviewed only after purchasing it
  • Only registered users can write reviews
*
*
*
*

Product tags
Customers who bought this item also bought
When exploring the streets of Istanbul, there is never a dull moment. Whether you are hearing the call to prayer from the gorgeous mosques that dot the city skyline, a simitci (Turkish bagel vendor) calling you to his cart, the horns of a ferry announcing its arrival at the docks of the Bosphorus, or the honking taxi warning pedestrians to pick up the pace, your heart will be racing with excitement. And the smells, oh the smells! Perhaps the most iconic among them– the tantalizing aroma of döner kebap (doner kebab). As the combinations of lamb, beef, and chicken turn on their spits over open flames, you may find your mouth watering. Watching. Waiting patiently for the dönerci to shave thin slices of juicy meat into lavash, top with lettuce, tomato, onion, cucumber, generous squeezes of lemon, and sprinkle with sumac before handing it over to you with a smile.
$12.99
When exploring the streets of Istanbul, there is never a dull moment. Whether you are hearing the call to prayer from the gorgeous mosques that dot the city skyline, a simitci (Turkish bagel vendor) calling you to his cart, the horns of a ferry announcing its arrival at the docks of the Bosphorus, or the honking taxi warning pedestrians to pick up the pace, your heart will be racing with excitement. And the smells, oh the smells! Perhaps the most iconic among them– the tantalizing aroma of döner kebap (doner kebab). As the combinations of lamb, beef, and chicken turn on their spits over open flames, you may find your mouth watering. Watching. Waiting patiently for the dönerci to shave thin slices of juicy meat into lavash, top with lettuce, tomato, onion, cucumber, generous squeezes of lemon, and sprinkle with sumac before handing it over to you with a smile.
$12.99
Pastırma is a form of Turkish cured meat with exceptional flavor, a delicate texture, and a lingering taste. The predecessor to the Italian pastrami, this delicacy originated before the Byzantine times, in the East of Turkey in the town of Kayseri where it is still produced today. The story of its invention has to do with meat being pressed, bastırmak in Turkish, by the legs of horsemen as they rode with sides of meat hanging from their saddles. Today, shanks of beef are cut from domestically grown beef, and dry cured in the fresh air for a couple days. Next, the meat is covered in a paste called çemen, which is made from garlic, fenugreek seeds, and red peppers, and left to cure for another couple days. Connoisseurs will tell you that if your pastirma is cut with a machine, as opposed to a hand knife, it is inferior. Believe what you will.
$19.99
Somun is a soft and airy yeast-raised flatbread that is very popular in the Balkans, and traditionally enjoyed with cevapi, ajvar and chopped onions. With roots dating back to Mesopotamia, this classic bread – also called pita in Greek, and known as Arabic or Syrian bread – is the perfect base for any sandwich, panini or pizza. Fill Klas Somun Flatbread with your favorite veggies, cheeses and meats and toast for a delicious pocket sandwich. Cut into triangles, toast, and serve as an appetizer with Middle Eastern or Greek spreads. Or, top with olive oil and garlic for a new twist on toasted garlic bread. Once thawed, we recommend not freezing again.
$6.99