Ohanyan’s Manti is an ancient central Asian cuisine that is enjoyed by many cultures throughout the Mediterranean & Central Asia. It is a dumpling stuffed w/ seasoned beef, similar to Italian tortellini. The blend of spices & meat makes Manti a savory pasta dish. In modern Turkish cuisine, Manti is typically served topped with yoghurt and garlic, and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer.

Beef Soujouk (Mild) Delicious Fried with eggs. Excellent as Hors D'oeuvres. Perfect for sandwiches. Bar-B-Q with Melted Cheese. Great Pizza Topping. Ohanyan's dried beef sausage is made from savory Mediterranean spices. It is uniquely distinguishable from many of the competitor’s products. Ohanyan’s Soujouk is manufactured from select quality beef and characterized by a spicy bold and well-seasoned taste. Available in two forms—mild or hot & spicy.

Handmade Pastry Leaves (3 pcs)

Turkish Bagel, Simit, is one of the most popular breakfast items in Turkey. Traditionally, simit is sold fresh by street vendors, who carry the simit in a tray on their head. You can serve it plain, with cheese and tea. Drinking Turkish tea with simit is a strong tradition in Turkish culture. No Additives. No Preservatives. All Natural.

Our All-time best seller

Beef Soujouk (Mild) Delicious Fried with eggs. Excellent as Hors D'oeuvres. Perfect for sandwiches. Bar-B-Q with Melted Cheese. Great Pizza Topping. Ohanyan's dried beef sausage is made from savory Mediterranean spices. It is uniquely distinguishable from many of the competitor’s products. Ohanyan’s Soujouk is manufactured from select quality beef and characterized by a spicy bold and well-seasoned taste. Available in two forms—mild or hot & spicy.

Black Turkish Tea grown without utilizing pesticides. Produced without addition of chemical additives and any other additives.

Handmade Pastry Leaves (Triangle)

Exclusive sheep's milk cheese. The weight is approximate per cubic piece. Tahsildaroglu special production Ezine Sheep’s-Goat’s-Cow’s milk White cheeses are manufactured through the processing of milk which is famous for its natural flavour and taste owing to the climate conditions of Ezine region. Ezine Sheep’s-Goat’s milk cheeses have to be kept for minimum 1 year, and Ezine Cow’s milk cheese has to be kept for minimum 6 months under cold weather conditions so that they can acquire their insatiable tastes. On account of this, it is recommended that after the package is opened, the portion to be consumed is treated with freshwater to maintain the natural taste and flavour. The remaining part should be covered with its own package, if possible inside the saltwater with minimum contact with air, and kept inside the refrigerator under +3/+5C. It should never be placed inside the deep freeze or freezer. If the portion to be consumed is taken out of the refrigerator before 30 minutes and kept under room temperature, the cheese will re-take its natural smell and taste, leaving a more permanent delicious taste in the mouth.

Sucuk consists of ground meat (usually beef with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. Sucuk should be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato. It is an essential for Turkish Food culture.

This special Caykur Tea, produced in Eastern Black Sea Region without any pesticides and chemical additives is being aromatized with 0.5% of natural bergamot essence.

No Additives and Preservatives.

The green olives selected carefully are first scored then processed with natural and traditional methods without any additives. Scratched Green Olives will bring you a taste of the Aegean. 280-320 pcs/kg

No Additives and Preservatives

Sucuk consists of ground meat (usually beef with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. Sucuk should be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato. It is an essential for Turkish Food culture.

The pleasure of long winter nights in front of the TV, the essential ingredient of the hot summer months, an inseparable part of exciting sports games. The delight of any conversation, roasted sunflower seeds are brought to you by Tadım at their freshest.

Juice content min 35%. Sour Cherry, especially rich in Vitamin A, is effective in the regular functioning of the body. The "anthocyanin" in its content, which gives a red colour to the fruit, has cell renewal and antioxidant properties. Sour Cherry, which helps to decrease the risk of many diseases extending from heart and vein diseases to cancer, takes effect on issues such as weight balance. According to the Turkish Food Codex, Tamek Sour Cherry Nectar does not contain preservatives and artificial colouring materials; it is completely protected by natural means and packed in sterile conditions and takes place in your meals.

Black Turkish Tea grown without utilizing pesticides. Produced without addition of chemical additives and any other additives.

A good source of fiber. Contains bran. Not suitable for infants under 6 months of age.

If you’ve spent any time in Turkey, the Balkans, the Middle East or Central Asia, you know that Soujouk is a wonderfully spicy dry sausage! Alternatively known as sucuk or sudžuk, soujouk is eaten in many of these regions from breakfast through dinner. While it is traditional in some regions to eat this dense, chewy, flavorful sausage as an appetizer or in a sandwich - once the casing is removed - Turkish-style soujouk really shines when cooked! The secret to the goodness of our mild sausage is the quality of beef and our signature seasonings, which include garlic and hot red pepper. Remove the casing, pan sear our sausage sliced – no need to add butter or oil – and the culinary possibilities for our Mild Halal Soujouk will inspire you! Top with fried eggs or add to an egg scramble or frittata. Use as a topping on homemade pizza or flatbread instead of pepperoni or chorizo. Serve in a flatbread, lavash bread or on a hot dog roll, with your favorite condiments, and you will be in sausage heaven! Classically enjoyed with sauerkraut or with braised white cabbage and a side of mashed potatoes, soujouk is also the key ingredient in “kuru fasulye”, the unofficial national stew of Turkey.

Extracted and aligned on a rope and then listen to high quality walnut interiors will be immersed in grape molasses. It is rich in protein, fat, B vitamins, phosphorus, and potassium. It is affected as a blood enhancer and nutritive for brain cells. It reduces the croner herat diseases and cancer risks. Perfect energy source. Churchkhela (also written churchkhella), is a traditional sausage-shaped candy originating from the Caucasus, mainly Georgia, and also common in Russia and Turkey. In Turkish it is called pestil cevizli sucuk, literally walnut sujuk because of its sausage shape. Churchkhela is made of walnuts sewn onto a string, dipped in thickened white grape juice and dried in the shape of a sausage. In Armenia, a popular substitute for churchkhela is fruit leather, called bastegh or t'tu lavash. These are thin roll-up sheets of sour plum puree, which explains why they are named the same as the sheets of the traditional Armenian bread lavash.

All Natural No Sugar No Preservatives Traditional taste you have always missed. Made Fresh and Arrives Weekly. Since it is perishable 1-2 day shipping highly recommended.

New Karam Delight... Bitter chocolate lovers are introduced a brand new Karam delight now... It will bring you brand new bitter chocolate delight with its overflowing intensive bitter cream, wafer layers melting in the mouth, and intensive bitter chocolate coating.

Stick crackers covered in delicious roasted sesame seeds.

Sucuk consists of ground meat (usually beef with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. Sucuk should be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato. It is an essential for Turkish Food culture.

A Gemlik olive, or Tirilye olive is variety from the Gemlik region of northern Turkey. Gemlik olives called the following names as Tirilye, Curly, wrapping paper and black. They are small to medium-sized black olives with a high oil content. This type of olive is very common in Turkey and is sold as a breakfast olive in the cured formats of either Yagli Sele, Salamura or Duble; though there are other less common curing. The sign of a traditionally cured Gemlik olive is that the flesh comes away from the pip easily. 321-350 pcs/kg