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$100 Gift Card

Best Turkish Food    
$100.00
Our gift cards are very convenient way to give Turkish Foods to your loved ones. Let them choose whatever they like. All you need is their email address. And the promo code will be sent via email instantly after your purchase. Or if you prefer, we can send the physical card by regular mail.

$150 Gift Card

Best Turkish Food    
$150.00
Our gift cards are very convenient way to give Turkish Foods to your loved ones. Let them choose whatever they like. All you need is their email address. And the promo code will be sent via email instantly after your purchase. Or if you prefer, we can send the physical card by regular mail.

$200 Gift Card

Best Turkish Food    
$200.00
Our gift cards are very convenient way to give Turkish Foods to your loved ones. Let them choose whatever they like. All you need is their email address. And the promo code will be sent via email instantly after your purchase. Or if you prefer, we can send the physical card by regular mail.

Wafer Halva

Koska     45g.
$1.99
Very tasty snack which is made from Halva and is shaped and textured very similar to that of a waffle snack. Filled with deliciously rich filling and flattened to perfection. This reminds us of a waffle cone.

Premium Antep Lahmacun (8 pcs)

BTF Exclusive     ~1.5lb
$19.99
Out of stock
Our exclusive Antep style Lahmacun (Turkish Pizza) comes 8pcs in a packs. Handmade, traditional and USDA approved. No additional preservatives, additives, flavors or coloring agents used. D8". Baked and frozen for the freshness.

Seasoned Beef Meatballs (Cevapi Kofte 24 pc)

Merve     1lb.
$16.99
Homemade style meatballs known as Cevapi (Tukruk) kofte are the best things to happen on your dinner table. These are spicy, tender and perfectly juicy. ... Typical Turkish meatballs are grilled and served with a traditional Turkish bean salad called piyaz or shepherd’s salad on the side. Ready Cook. Frozen.

Chocolate Covered Turkish Floss Halva (Saray Helvasi)

Sehrazat     350g.
$6.99
Out of stock
Pismaniye or pishmaniye is a Turkish sweet in fine strands made by blending flour roasted in butter into pulled sugar. It is sometimes garnished with ground pistachio nuts. Although the texture is similar to cotton candy, both method and ingredients are different.

Hazelnut Paste w/ sugar (70% Hazelnuts)

FiskoBirlik     300g.
$12.99
Healthy alternative to peanut butter. Made with most famous Turkish Hazelnuts. Especially for active sportsmen, kids and adults who needs additional energy.

Minced Beef and Lamb Patties (Inegol Kofte ~24 pc)

Merve     1lb.
$16.99
Inegol Köftesi is the real deal for köfte, or Turkish meatballs. This Inegöl-style köfte that’s the long format of the meatball, not the patty, is pleasantly springy, aromatic and juicy. Frozen. Ready to cook. The weight slightly differs according to kofte pieces.

Turkish Floss Halva w/ Pistachios (Pismaniye)

Sehrazat     250g.
$5.99
Pismaniye or pishmaniye is a Turkish sweet in fine strands made by blending flour roasted in butter into pulled sugar. It is sometimes garnished with ground pistachio nuts. Although the texture is similar to cotton candy, both method and ingredients are different.

Inegol Kofte (32 pc)

Ikbal     2lb.
$26.99
İnegöl Köfte is the long format of the traditional Turkish meatball, not the patty, is pleasantly springy, aromatic and juicy. Frozen. Vacuum packed. 2 lb., 32 pieces. Suggested States for FedEx Ground Delivery: IL-IN-MI-WI-IA. Will be shipped w/ice packs. Faster delivery options are required for the other states.(Especially for hot summer days, no more than 2 day delivery)

Adana Kebab (8 pc)

Ikbal     1.2lb.
$19.99
Adana kebab comes from the city of Adana located in Southern Turkey. It is made from hand minced meat. Since it can be found at all kebab restaurants in Turkey and at most Turkish restaurants around the world, the Adana name still suggests kebab to many people. Adana Kebab is the most popular dining choice in Turkey, although foods from other cultures are becoming increasingly popular. 1.2 lb, 8 Adana sticks. Ready to cook. Kept Frozen.

Extra Virgin Olive Oil (North Aegean)

Taris     750ml
$14.99
First Quality Extra Virgin Olive Oil from North Aegean Regions. With a maximum acidity of 0.8%, this cold pressed, extra virgin olive oil is a real fruit juice with a clear, yellow green color. Recommended for use in salads, dipping, special dishes and marinades. OU Kosher Product

Mastic Gum (Chios Mastiha)

Arifoglu     10g.
$9.99
Natural mastic gum imported from Greece/Turkey. Mastiha starts as a semi-transparent sap from lentisk trees (actually evergreen bushes) found only in certain areas of the Greek island of Chios. As resinous granules, it was the original chewing gum, and the name "mastiha" is the root word of "masticate," meaning "to chew." At the market, look for "mastiha," "mastihi," or "mastic tears" and it might also be available in powdered form. Mastiha is used as a spice in sweets and cooking, as a flavoring for liqueurs, and in soap-making, cosmetics, and toothpaste, among others. Recent evidence of its positive effect on ulcers has resulted in a boom in purchases by large pharmaceutical companies.

Mediterranean Style Beef Tortellini (Manti) ***FROZEN***

Ohanyan's     1lb.
$11.99
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.

Plain Halva

Koska     400g.
$6.99
Out of stock
Since 1907 Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Soy Stuffed Pasta (Manti)

Merve     500g.
$4.99
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.

Cocoa Halva

Koska     400g.
$6.99
Out of stock
Since 1907 Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Turkish Delight w/ Rose Petals

Hazer Baba     454g.
$9.99
History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Erkence Extra Virgin Olive Oil (Early Harvest)

Taris     500ml
$16.99
This very special olive oil sipped even in breakfast by almost everyone who lives on the Gulf shore and defined as panacea on account of its aroma, color and clarity is produced in Burhaniye…An exact elixir of health with a distinguishing grassy aroma and a golden yellow color, this olive oil produced in Burhaniye, the home to the most ancient cooperative of Anatolia, was much liked also in the ancient times. You can relish a soft fruity taste that tends to resemble the mild aroma of natural herbs with a blend of walnut-like savor when you taste this olive oil. Erkence is produced from olives harvested early from trees located near the sea level. Early harvesting starts at the end of October and the beginning of November.

Halva with Pistachio

Koska     400g.
$8.99
Out of stock
Since 1907, Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Eskisi Gibi Extra Virgin Olive Oil (Stone Crushed - Water Pressed)

Taris     500ml
$24.99
This olive oil is obtained through grinding hand-picked olives with the use of granite millstones within a short time, and pressing the olive paste in sacks using water below 27 ºC. This traditional method gives the olive oil a smooth flavor and darker yellow hue.

Mastic Turkish Delight

Hazer Baba     500g.
$10.99
Real Turkish Delight of Haci Bekir combines delicious flavours and satin-smooth texture since 1777 this speciality of Haci Bekir has been made of sugar and starch and depending on the type of various kind of nuts with flavours. This favourite sweet of oriental countries was introduced to the western world by and English traveller in the 19th century who bought it from Haci Bekir since then it has been universally popular as Turkish Delight. For over 200 years now in Turkiye and middle east Lokum is synonymus with Haci Bekir and vice versa.

Turkish Style Meat Pizza - Lahmacun (6pk)

Albaladi - Antepli     1.5lb.
$16.99
6 pcs of Lahmacun topped with hearty vegetables, diced beef and lamb. Handmade traditional taste. No additional preservatives, additives, flavors or coloring agents used. D8".

Extra Virgin Olive Oil (South Aegean)

Taris     3lt
$39.99
First cold pressed, extra virgin olive oil derived from the Southern Aegean olives comprising İzmir, Aydın and Muğla region. This olive oil is characterized by its darker color, more dominant fruit flavour and less fluidity.

Plain Halva

Koska     700g.
$11.99
Out of stock
Since 1907 Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Cocoa Halva

Koska     700g.
$11.99
Out of stock
Since 1907 Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Halva with Pistachio

Koska     700g.
$16.99
Out of stock
Since 1907 Koska’s origins reach back to a halvah-maker’s shop operated by Hajji Emin Bey in the west Anatolian town of Denizli around the turn of the 20th century. In 1931, Halil Ibrahim Adil Dindar, who was still pursuing the family business, came to Istanbul together with his sons and together they opened a shop of their own in a district of the city known as Koska. In time, the shop’s reputation as a maker of high-quality halvah and other confections grew and the business became known as “Koska Helvacisi” after its location. Transformed into a company, the enterprise flourished and in 1974 it set up a factory in the Topkapi district of Istanbul, where it began producing Turkish delight, nougat, and fruit preserves in addition to its traditional line of halvahs. As the business grew, the brothers Mümtaz and Nevzat Dindar decided to relocate production to a newly constructed modern plant in the Merter district where they continued operating under the name “Koska Helvacisi Merter”. In its new home, Koska continued to expand its range of products while maintaining the high standards of quality for which the Koska name was famous. In 1990, the company began producing tahini (sesame seed paste) in a brand-new completely automated facility. Today, Koska is still a family-run business, cherished over by the third generation of Hajji Emin’s descendants. In late 1998, production was again relocated to a new plant with 15,000 square meters of enclosed space near the Avcilar-Ambarli intersection in Istanbul.

Turkish Delight Mixed Nuts w/Coconut (Pistachio, Hazelnut, Almond)

Hazer Baba     454g.
$10.99
History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Mixed Turkish Delight (Pistachios, Almonds, Hazelnuts, Rose, Lemon, Mint)

Hazer Baba     454g.
$10.99
History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Turkish Delight w/ Pistachios

Hazer Baba     454g.
$10.99
History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Bitter Chocolate Spread w/ Hazelnuts

Torku     370g
$6.99
Healthy alternative to peanut butter. All Natural hazelnut spread made with world famous Turkish hazelnuts and bitter chocolate.

Hazelnut Spread (Findik Ezmesi)

Torku     370g
$9.99
Out of stock
Healthy alternative to peanut butter. All Natural hazelnut spread made with world famous Turkish hazelnuts.

Pomegranate Turkish Delight w/ Pistachios

Hazer Baba     454g.
$10.99
History of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavour to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional and famous over hundreds of years and is now available for your enjoyment in its original recipe. These gummy, sugar brushed cubes can be filled with anything from fruit flavoring to pistachios, and have been a part of Turkish culture for centuries. Fashionable ladies gave Turkish Delight to friends in lace handkerchiefs, and Turkish families always serve lokum on holidays and birthdays. Since it remains fresh for one year, stored at room temperature, most households keep some on hand.It is said that Picasso used to eat Turkish Delight on daily basis for concentration on his work while Winston Churchill and Napoleon's favorite was pistachio filling. Which one is yours?

Turkish Flat Bread w/ Kashkaval Cheese (3pc)

PideMiss     375g.
$8.99
Out of stock
This half baked traditional Turkish pide contains 3 pieces per box. Set your oven to 480 °F and wait until it reaches this temperature. Remove pita from its packaging and place on a wire rack or preferably hot tray. Cook for 5-6 minutes on the middle rack of the oven. You can add butter and eggs before cooking according to your preference.

Turkish Flat Bread w/ Three Cheese (3pc)

PideMiss     375g.
$8.99
This half baked traditional Turkish pide contains 3 pieces per box. Set your oven to 480 °F and wait until it reaches this temperature. Remove pita from its packaging and place on a wire rack or preferably hot tray. Cook for 5-6 minutes on the middle rack of the oven. You can add butter and eggs before cooking according to your preference.