All natural 100% hand-made kadayif with quality walnuts. Less dry, you can feel the moisture of the syrup contrasting with the crispy layers of pastry. No artificial flavors or preservatives are used. Handmade with 100% local butter. Kept frozen.Ready to eat.
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.
Unlike the pistachio baklavas, this kind has more a lot more Antep pistachios filled in the paper thin layers of hand-made fillo dough. Basically the best taste of Baklava which belongs to only Antep region in Turkey. 8 oz includes approximately 7-8 pistachio rolls.
Lokma is a Turkish fried sweet dough that is covered in a simple syrup. Served as a dessert, lokma is a popular coffee accompaniment. You can add chocolate sauce, honey, cinnamon, sesame or grated walnuts to these bite-size pastries. This tasty treat is especially popular in Western Turkey. Many native Turks take large pots of Lokma to special occasions; some bring the ingredients with them and bake a batch on the premises.
Tulumba is a crispy, syrupy, and ultra-sweet Turkish dessert. It is a popular street food prepared by vendors who fry it up fresh on the spot and serve it warm. You’ll also find it served in many restaurants and home cooks like to make it because kids love it. Tulumba is made of bits of fried dough, similar to doughnuts, steeped in lots of lemony syrup. The dough contains starch and semolina, which keeps it light and crispy.
Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry sheets. Walnuts, pistachios, almonds and hazelnuts can be used in between the sheets. Since it is so lite and easy to digest, it is consumed especially during Ramadan. The taste is very refreshing and tasty.
Kemal Pasha dessert (Turkish: Kemalpaşa tatlısı) is a dish that is very similar to gulab jamun. It originates from the district of Kemalpaşa, Bursa, in Turkey. Traditionally it is made using a cheese variety that is particular to the region.
The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form it is often packaged in boxes of 24-50 portions. It is served with cream in winter and with ice cream in summer.
Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “sheh-ker-pah-reh” in Turkish. This product has been produced with no corn syrup. No trans fat. Ready to eat.