TARIS Pure Olive Oil 5lt

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

Baldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice.

Produced with years of experience, TekSüt whole white cheese is indispensable for the breakfast of everybody. Crumbling nicely in the mouth with its special texture, TekSüt whole white cheese can be smoothly removed from its package and served thanks to its easy-to-open cover and practical package. TekSüt whole white cheese can be consumed with pleasure at every meal. It also suits to light meals such as salads and sandwiches especially in summers with its light and fresh taste. We bring TekSüt whole white cheese to your tables in various portions. ❄PERISHABLE ITEM❄❄ Perishable items must be shipped using FedEx Express shipping only. We highly recommend all perishable items to ship overnight or 2nd DAY shipping at the latest during the colder seasons.. All frozen items will be shipped with ice packs, in an insulated box liner. We highly recommend choosing overnight delivery for all frozen items to prevent expiration. Turkishfoodmarket.com will not be responsible for any damages incurred if slower forms of shipping are chosen.

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.