TASKIN Trabzon Bread 590g

Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. full with Grape molasses and Ankara style (gevrek) Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in diluted grape molasses before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior. It is the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. Although it's one of the best street foods in the country, it's possible to make it at home too.

Hazelnut, miraculous food which has virtually endless benefits! A zestful snack as well as an extraordinary nutritional pack with its endless benefits.Freshly unshelled natural kernels are roasted through a thermal treatment in our state-of-art roasting machines followed up by a meticulous sorting and packaging in our high quality facilities, made ready to ship. In our vacuumed packs, our products retain their first-day freshness for a long period.

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.

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.