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Meatball Mixture (2pk)

Knorr     100g.
$2.49

Meatball Mixture (for Inegol Kofte)

Inci Baharat     90g
$2.99
Out of stock
One of the renowned kofte recipes in Turkey, Inegöl kofte, was created by Mustafa Efendi, a Bulgarian immigrant to Inegöl in Bursa in the late 19th century. Just lile Tekirdag kofte, you can find Inegöl kofte all around Turkey, however you can eat the best kofte in Inegöl. An Inegölian friend Apo used to make delicious Inegöl kofte for us. After he moved back to Turkey, I tried to find the recipe online. Traditionally Inegöl kofte has no spice or bread crumbs, yet most of the recipes I found had either one or both. Apo was so kind to e-mail his recipe. In the last year I made multiple batches of Inegöl kofte from the following traditional and not-so-traditional recipes. We and our friends liked them all. Therefore I decided to post them all in an order that I like them. These meatballs are seriously delicious, you won't regret trying.

Meatball Spice Mix

Basak     100g
$1.99

Grill Mix

Knorr     40g.
$1.99
Exclusive Turkish spice mix for irresistible BBQs. All Natural, nothing added.

Raw Meatball Mix (Chee Kufta Spice Mix)

Knorr     150g
$1.99
Chee kufta, or Çig köfte is a raw meat dish in Turkish, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in both Armenian and Turkish cuisines. In Turkish, the dish is called çig köfte 'uncooked köfte'; it can also be written as one word, çig köfte. It is a favorite Turkish snack and a specialty of southeastern Turkey, especially Sanliurfa. Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very finely ground beef are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is said to "cook" the meat. Lastly, green onions, fresh mint and parsley are mixed in. One spice that is associated with çig köfte, and with Sanliurfa as a whole, is isot, a very dark, almost blackish paprika, prepared in a special manner, and which is considered as indispensable for an authentically local preparation of çig köfte (and also of lahmacun). Although, isot is famous as the special dried pepper that is locally produced by farmers of Sanlurfa, in fact, it is a general word used for pepper in Sanliurfa. A favorite way of eating çig köfte is rolled in a lettuce leaf, accompanied with good quantities of ayran to counter-act the burning sensation that this very spicy food will give.

Sesame Seeds

Saray     12oz.
$3.49
Native to Indonesia and tropical Africa, the erect annual herb has been cultivated since earliest times in many hot countries of the Old World for its small seeds, which contain a superior vegetable oil used in cooking. The seeds and leaves have been eaten traditionally as a food in Africa and India, while in most other countries has been and still is grown for its oil. The versatile seed is also known as a spice. It is one of the oldest condiments known to man. Records of its production in the Tigris and Euphrates valleys date back to 1600 B.C. The Egyptian name for sesame, sesemt, is found in the list of medicinal drugs recorded in the Ebers Papyrus, dated about 1550 B.C. In The Thousand and One Nights, the story of Ali Baba and the forty thieves, a password was needed to open the door of the robbers' den. The magical command "Open Sesame" may have been chosen because the ripe sesame seeds burst from their pods suddenly with a sharp pop, like the springing open of a lock. An herbaceous annual, sesame is grown only from the seed. It thrives best in sandy, well drained soils in a warm climate with moderate rainfall. The plants, which grow to a height of two to five feet, need a fairly long growing season of about four months to mature their seed. The seeds are small, glossy, flattish, and oval-shaped, about one-eight of an inch in length, one-twentieth inch thick, and are available hulled or unhulled. The hull seed is pearl white in color. The unhulled seed varies in color from white to black though, depending on the cultivar, some are red or brown. The seeds are highly nutritious, containing up to sixty percent oil and twenty five percent protein. When roasted, they have a tasty, nutty flavor reminiscent of the almond. India and China are the world's largest producers of sesame seeds. Most of all the sesame seeds that are harvested are converted into sesame oil. Other important producing countries include Ethiopia, Nicaragua, the Sudan, Mexico, Guatemala, and the United States. The crop is grown extensively in this country in Texas, California, Louisiana, and Arizona. Sesame seeds are consumed in a variety of ways throughout many countries. They may be eaten dry, added to soups, used as garnish on savory dishes, and used in many candies and cakes.

All Natural Turkish PineNuts (Pignolias)

Saray     4oz.
$10.99
Mediterranean pine nuts are the ultimate pine nut. These premium raw pine nuts grown in the wild are revered throughout the world for their taste and texture. These are the pine nuts your grandparents baked with!

Maras Red Pepper Flakes (Bulk)

Capadokia     0.25lb.
$3.99

Sumac (Bulk)

Capadokia     0.25lb.
$3.99
Sumac comes from the fruit of a bush indigenous to the Middle East. The bush is actually a member of the cashew family and the fruit is used widely in Turkey and other Arabic countries. Sumac is a main ingredient in the Middle Eastern spice blend Za'atar. Before the Romans learned of lemons, they used sumac for its sour and pleasantly astringent taste. They called it Syrian sumac. Sumac berries are picked, dried and ground into a coarse powder before being used in the cooking process. This powder is used to flavor salad dressings, meats, rice dishes and kebobs. Sumac can also be mixed with other vegetables such as onions and used as a condiment.

Urfa Red Pepper Flakes (Isot - Bulk)

Capadokia     0.25lb.
$3.99
Also known as Isot pepper, this wonderful crushed chile from the Turkish town of Urfa is similar to Aleppo. Though Urfa chiles are called “red”, they actually are purplish black in color. These premium peppers are picked and cut, dried in the sun by day, then wrapped and sweated at night for more than a week. This sweating process gives the chiles a rich, earthy flavor and smoky aroma. A sweating process gives Urfa chiles a rich, earthy flavor and smoky aroma. Urfa peppers are a 3-4 on a heat scale of 1-10. The heat develops slowly and has more bite than Aleppo crushed red peppers. Try sprinkling over salad, pasta, pilaf, pizza and more. If you enjoy Aleppo chiles we think you will love these as well.

Ground Paprika (Mild)

Saray     6oz.
$3.99

Cardamom Seeds (Whole)

Saray     5oz.
$6.99
Cardamom is one of the world’s very ancient spices. It is native to the mountainous rain forests of southwestern India and Sri Lanka where it grows wild. A member of the ginger family, cardamom follows saffron and vanilla as the world’s most expensive spices. Ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it in perfumes. Vikings came upon cardamom a thousand years ago, in Constantinople, and introduced it into Scandinavia, where it continues to remain popular. This highly scented spice has a variety of typical uses, depending on the region. Cardamom has a pleasant flavor and aroma and in India it is used in tea, cool drinks, confectionaries and sweets, as well as vegetarian and non-vegetarian dishes. People of India consider cardamom to be a digestive aide while Scandinavians employ it as a breath freshener. Cardamom is a popular spice in Northern Africa and Eastern Africa. Cardamom flavors coffee in Saudi Arabia, baked goods in Sweden and ground meat in Norway. The Near East and Scandinavia consume half the world's cardamom. It is more widely used than cinnamon in Sweden. Cardamom coffee is a symbol of Arab hospitality. In the west cardamom essential oil is used as a food flavoring, in perfumery, and for flavoring liquor. The spice is often combined with cloves and cinnamon in all cuisines.

Powdered Cumin (Bulk)

Capadokia     0.25lb.
$3.49

Basil

Saray     1.5oz.
$3.99

Grounded Ginger

Saray     6oz.
$3.99
Out of stock
Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia and Jamaica. Ginger was introduced to Europe and the Middle East from the Orient in a dried form, which explains why many dishes call for dried ginger rather than fresh. Ginger is a rhizome (root) and grows underground as a thick, tuberous stem bearing both roots and shoots. In the Middle Ages, spices were used as currency; a pound of ginger could easily buy you a sheep. Whole ginger can be used for pickling, beverages (including ginger beer, ale and teas), teriyaki sauce and marinades. It’s important to note that fresh ginger and dried ginger shouldn’t be substituted for one another, but rather, dried whole ginger can be reconstituted. Simply soak in warm water for 1 hour, then use as you would the fresh.

Cinnamon Sticks

Saray     7oz.
$3.99
Whole cinnamon sticks are from the bark of evergreen trees. They are harvested by peeling off the tree bark, and allowing it to curl up in quills as it dries.

Sumac

Saray     5lb.
$35.00
Sumac comes from the fruit of a bush indigenous to the Middle East. The bush is actually a member of the cashew family and the fruit is used widely in Turkey and other Arabic countries. Sumac is a main ingredient in the Middle Eastern spice blend Za'atar. Before the Romans learned of lemons, they used sumac for its sour and pleasantly astringent taste. They called it Syrian sumac. Sumac berries are picked, dried and ground into a coarse powder before being used in the cooking process. This powder is used to flavor salad dressings, meats, rice dishes and kebobs. Sumac can also be mixed with other vegetables such as onions and used as a condiment.

Isot Black Pepper Flakes (Urfa Region)

Capadokia     5lb.
$35.00
Also known as Isot pepper, this wonderful crushed chile from the Turkish town of Urfa is similar to Aleppo. Though Urfa chiles are called “red”, they actually are purplish black in color. These premium peppers are picked and cut, dried in the sun by day, then wrapped and sweated at night for more than a week. This sweating process gives the chiles a rich, earthy flavor and smoky aroma. A sweating process gives Urfa chiles a rich, earthy flavor and smoky aroma. Urfa peppers are a 3-4 on a heat scale of 1-10. The heat develops slowly and has more bite than Aleppo crushed red peppers. Try sprinkling over salad, pasta, pilaf, pizza and more. If you enjoy Aleppo chiles we think you will love these as well.

Crushed Red Pepper (Maras Pepper)

Capadokia     5lb.
$45.00

Oregano

Saray     3oz.
$3.99
Village Style Oregano Flakes

Dry Mint

Saray     2oz.
$3.99

Allspice (Pigmento Powder)

Saray     7oz.
$3.99
An essential spice for the Turkish cuisine.

Crushed Paprika Flakes (Maras Region)

Saray     6oz.
$3.99
Traditional paprika flakes from famous Maras region. Native to Southeastern Turkey the Maras chili is named after Maras a small town in this region (now known as Kahramanmaras). These chilies are naturally wet and are best known for their oily texture and moist appearance. Maras chilies are placed on large tarps where they are sun-dried, de-stemmed, seeded and ground into a crushed flake while still retaining much of their moisture. The aroma is of dried fruit, while the taste is slightly acidic with hints of deep earthy flavors. A medium hot Chile (a bit smoky and a bit sweet) come in at about a 4-6 on the heat scale and 10,000 in scoville heat unit.

Whole Sumac

Saray     6oz.
$3.99
Sumac is a dark red spice with origins in the Mediterranean region. You will agree that there is no substitute for its sour lemon taste. Also known as sumak, sumack, sumach, or summac.

Ground Sumac

Saray     6oz.
$3.99
Being famous in Mediterranean and Middle Eastern countries, it has unbelievable sour and distinctive taste for salads and kebabs.

Anise Seeds

Saray     6oz.
$3.99
Aniseed, also called Anise (pronounced “ann-is”) is the fruit or seed from the flowering plant, Pimpinella anisum. This herbaceous, flowering annual plant is a member of the parsley family, and related to caraway, dill, cumin, and fennel. Aniseed is native to the eastern Mediterranean region and has been highly valued since ancient times. Aniseeds have a distinctive licorice-like flavor and have been used for medicinal purposes throughout history, especially as a digestive aid. The seeds are also used whole or crushed as a flavoring in various foods, from baked goods and sweets to liquors such as the infamous absinthe or the Greek liqueur ouzo.

Ground Coriander

Saray     5oz.
$3.99
Ground Coriander is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Fennel Seeds (Rezene)

Saray     6oz.
$3.99
Delicious taste for fish soups, spaghetti sauces, salad dressings, fish marinates, cookies, cakes... Also can be mixed with black tea for aromatic flavor.

Fine Grated Coconut

Saray     8oz.
$3.99
Coconut, Shredded is naturally sweet. Use in baking, salads, granola, and in all your coconut cooking. Unsweetened and sulfur free and all natural.

Mahlab

Saray     40g.
$3.99
Extracted from wild cherry seeds, mahlep is irresistable taste of cakes and cookies in Turkish Cusine. Besides, it is very healty.

Ground Cumin

Saray     6oz.
$3.99
Grounded Cumin for your Eastern recipes mostly Kofte.

Organic Mountain Oregano

Krinos     56g.
$3.99
Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs,[citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lambs meat. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil.

Turkish Pine Kernels (PineNuts)

Basak     20g.
$3.99
Essential for traditional Turkish dish "Dolma" 100% Turkish Pinenuts

Allspice (Yeni Bahar)

Basak     75g.
$3.99
It is an essential for Turkish cuisine. It is widely used for "Dolma" and "Kofte"...

Currants for Stuffing

Basak     95g.
$2.99

Dried Mint

Basak     30g.
$2.99