Traditional Turkish delicacy with no additives, no preservatives. All Natural . Ready to eat. It is cooked and frozen for freshness. Heat at 365F in a conventional oven for 15 minutes. Consume in 12 hours.
Katmer has been considered as the best Turkish sweet in all times. Prepared with world famous Antep pistachios and kaymak (thick milk cream) in a paper thin layer of handmade dough, this speciality sweet will be your favorite as well. Ready to eat in 5 minutes.
Dr. Oetker Bicarbonate of Soda is a gentle raising agent for use in gingerbread, parkin, cookies, soda bread and a wide range of other recipes. It can be used to make a simple baking powder by using one part Bicarbonate of Soda to 2 parts Cream of Tartar.
'Bicarb' is a store cupboard essential which has also traditionally been popular for its usefulness around the house as well as for baking. It is a great 'natural' cleaner, deodouriser and mild abrasive. Use in solution to clean fridges, microwaves, teapots, cafetieres, glassware and kitchen utensils.
It is an irresistible sweet treat that melts in the mouth, a perfect dessert for hot summer days before us. We came upon a variety of information about the origin of trilece and we suppose it originates from Albania. Our friends suggested that it comes from South America, and the name comes from the words tres leches (three milks bread). And they are probably right:) One thing is certain though, every sweet shop that hopes to keep its reputation must have this milk cake on its menu.
Kanafeh is popularly known to have originated in the Palestinian city of Nablus, and is the most representative and iconic Palestinian dessert. The Turkish variant of the pastry kanafeh is called künefe and 'Turkish Künefe' is a crispy, cheese-filled dessert made with 'kadayıf'.(half baked string- shaped dough). A layer of mild, stretchy cheese is sandwiched between two layers of buttery chopped kadayif, vermicelli-like strands of filo pastry. The kadayif is made in separate stalls near the bakeries, by cooking runny strings of batter on a circular griddle. As the dough firms, it’s scooped off the heat and set aside. The trick with cooking künefe is to know when the bottom layer of kadayif is golden brown and has fused — like a cross between pommes Anna and shredded wheat — into a crisp, even layer. That’s when the pie is flipped over and cooked to golden on the other side. While still hot, a mild sugar syrup is ladled over the künefe before it’s cut into pieces, sprinkled with chopped pistachios and it can be also served with clotted cream.
Turkish Sweet Pastry w/ walnuts No Artificial Flavors No Additives Hand Made Antepli Baklava is a New York / Brooklyn based company that aims making high quality baklava in the US baklava market. What makes Antepli different is the ingredients. Specially ordered from the land of Baklava, Gaziantep, natural and special ingredients makes huge difference. No preservatives or any other additives used in Antepli Baklava.
All Natural Ingredients No Artificial Flavors No Additives. Hand Made. Ready to eat. Antepli Baklava is a New York / Brooklyn based company that aims making high quality baklava in the US baklava market. What makes Antepli different is the ingredients. Specially ordered from the land of Baklava, Gaziantep, natural and special ingredients makes huge difference. No preservatives or any other additives used in Antepli Baklava.
6 pieces of Sobiyet. We proudly present this sinfully crafted Sobiyet with pistachios. This product will be shipped frozen and most likely to be received at ambient temperature. The unconsumed portion can be re-frozen to be consumed at a later time with an amazing same freshness and taste.
Milk Pudding with Mastic Gum; Damla sakizli muhallebi. ... Originally liquid, mastic gum is sold as hard small translucent lumps and melted in hot milk while making dessert. It can also be grounded with mortar and pestle. As it has a strong flavor, only one or two small lumps will be enough for your cooking.
Traditional pacanga borek already prepared and kept frozen for freshness. It is ready to consume. Börek recipes (pastries) are very popular in Turkish cuisine and paçanga böreği is much loved because of its filling – pastırma. Pastırma is salted, aged, air-dried beef that is coated with a cumin-based paste called çemen and, although there are many different types of pastırma, the central Anatolian city of Kayseri, near Cappadocia, is the place most associated with this beef.