Products tagged with 'piyale'

Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. The ancient Greeks were lovers of lentil soup, as attested to by a comment by Aristophanes: You, who dare insult lentil soup, sweetest of delicacies. Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup (a mess of pottage in some versions) being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning, the roundness of the lentil representative of a complete cycle of life.

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.

Derived from the Latin word “penna,” meaning “pen,” Penne Rigate are hollow cylindrical-shaped pasta noodles with external ridges and diagonal openings at both ends to mimic the tip of a fountain pen. While the origins of noodles date to ancient China, the dried pasta we know and love today is 100% Mediterranean! At Piyale, we have been making traditional Italian-style pasta in Turkey since 1922, with high-quality Durum and soft wheat semolina. Our Penne Rigate is the ultimate comfort food, and a perfect vehicle to use in hot, cold or baked preparations. Use Piyale Penne Rigate with sautéed garlic, broccoli rabe and sausage to make an Italian classic. For a delicious baked casserole, cook the penne before it’s al dente. Sauté garlic, onions and mushrooms in olive oil, add ground meat (optional), spices and crushed tomatoes. When finished, spoon the mixture into a baking dish with the almost cooked pasta, top with mozzarella cheese and bake. Your family and friends will thank you!

You can meet your daily dessert need and create delicious recipes by decorating your cakes and pastries. It is easy and fast to make. Pour it into a saucepan. Pour milk on it. Cook until it gets consistent. Pour it into plates and wait for it to cool.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture. Use Piyal Risi to make a delectable nutty pilaf by toasting the pasta in butter or olive oil for 4 to 5 minutes with rice or bulgur, before adding your cooking liquid and aromatics. For a simple and delicious side dish, serve our cooked Risi in a light tomato sauce, topped with Feta or parmesan cheese. For a wonderful dish that can be savored hot, cold or at room temperature enjoy our cooked orzo with peas, sautéed onions, mushrooms, fresh mint and lemon zest. Piyale Risi is a natural ingredient for a host of soups, including minestrone and Sehriye Corbasi, a traditional Turkish tomato and vegetable soup. Our Risi makes a delicious filling for stuffed veggies and a wonderful base (instead of polenta or rice) for seafood, poultry and meat dishes.

Semolina is the course, purified wheat middling's of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.