Products tagged with 'turkish'

A family tradition of the late Haci Sakir Sabuncuzade the 1880s, which sabunculug beginning with transportation to Anatolia "white soap" s story, in those days from Turkey with taşıdg value today continues to be the symbol of pure cleanliness ... Haci Sakir vast Soap information they transmit from generation to generation of skilled craftsmen in the factory and brought to the present loyal to experience Haci Sakir soap for over 100 years without compromising quality tradition, which continues to be a soap trust for the family of pure and natural cleaning in Turkey.

A family tradition of the late Haci Sakir Sabuncuzade the 1880s, which sabunculug beginning with transportation to Anatolia "white soap" s story, in those days from Turkey with taşıdg value today continues to be the symbol of pure cleanliness ... Haci Sakir vast Soap information they transmit from generation to generation of skilled craftsmen in the factory and brought to the present loyal to experience Haci Sakir soap for over 100 years without compromising quality tradition, which continues to be a soap trust for the family of pure and natural cleaning in Turkey.

A family tradition of the late Haci Sakir Sabuncuzade the 1880s, which sabunculug beginning with transportation to Anatolia "white soap" s story, in those days from Turkey with taşıdg value today continues to be the symbol of pure cleanliness ... Haci Sakir vast Soap information they transmit from generation to generation of skilled craftsmen in the factory and brought to the present loyal to experience Haci Sakir soap for over 100 years without compromising quality tradition, which continues to be a soap trust for the family of pure and natural cleaning in Turkey.

Sucuk is a kind of fermante meat made of Turkish origin and consumed mainly in Armenia, Bulgaria and Turkey, widely consumed from the Balkans to Central Asia in general, filled with spicy meat into the intestine. It is a consumable material with a long shelf life. The cattle, especially those made with veal, are more acceptable and tasty. However, to facilitate the economical purchase of small cattle meat is often mixed. In Turkey, sausage production is based on very old ones. Sausage is a nutrient containing plenty of oil and salt. It also contains spices such as cumin, sumac, red pepper and garlic.❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.

Turkish Cheese Pastry is very popular in the Turkish cuisine. Layers of thin dough sprinkled with white cheese and chopped parsley, then steamed, cut into squares and served hot.❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.

Kesme or eriste is a type of egg noodle found in various Turkic cuisines, including Kyrgyz and Kazakh cuisine. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.