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$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.
$1.49
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.

Chocolate Covered Turkish Floss Halva (Saray Helvasi)

Sehrazat     350g.
$6.99
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.

Hazelnut Paste w/ sugar (70% Hazelnuts)

FiskoBirlik     300g.
$18.99
Healthy alternative to peanut butter. Made with most famous Turkish Hazelnuts. Especially for active sportsmen, kids and adults who needs additional energy.

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.

Turkish Floss Halva w/ Pistachios (Saray Helvasi)

Sehrazat     300g.
$6.99
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.

Homemade Kelle Paca Soup

BTF Exclusive     1lb.
$14.99
This hommemade Kelle Paca soup has been prepared to satisfy your cravings with the most quality ingredients. It serves 1 person and kept frozen to preserve freshness. Suggested Serving: Add garlic, grape vinegar, lemon juice and salt to make it rich on taste.

Adana Kebab (8 pc)

Ikbal     1.2lb.
$19.99
Traditional Adana kebabi (colloquially known as Kiyma kebabi) is a long, hand-minced lamb kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the "Kiyma kebabi (lit: minced meat kebab) or Kiyma in Adana-Mersin and the southeastern provinces of Turkey. Adana Kebab is the most popular dining choice in Turkey. Ready to cook. Kept Frozen.

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)

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.

Mixed Fruit Turkish Delight

Halil Ibrahim     350g.
$4.99
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 Nuts Turkish Delight

Halil Ibrahim     350g.
$6.99
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?

Pistachio Turkish Delight

Halil Ibrahim     350g.
$6.99
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?

Plain Halva

Koska     400g.
$6.99
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.

Rose Turkish Delight

Halil Ibrahim     350g.
$4.99
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 Ravioli w/ Soy (Manti)

SuperFresh     400g.
$3.99
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
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     400g.
$8.99
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 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".

Plain Halva

Koska     700g.
$9.99
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.
$10.99
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
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.
$9.99
Out of stock
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?

Double Roasted Pistachio Delight

Hacizade     454g.
$7.49
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

Hacizade     454g.
$6.99
Out of stock
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)

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?

Turkish Delight w/ Pistachios

Hazer Baba     454g.
$9.99
Out of stock
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
$5.99
Healthy alternative to peanut butter. All Natural hazelnut spread made with world famous Turkish hazelnuts and bitter chocolate.

Cocoa Hazelnut Spread

Gursoy     400g
$6.99
A unique Cacao Hazelnut Cream, containing painstakingly selected materials, developed by Gursoy, one of the long-established and most experienced hazelnut producers in Turkey! Guaranteed to have you meet with a brand-new taste with its unique flavor, Gürsoy Cacao Hazelnut Cream will be a staple of your breakfast table. With its ingredients containing 15% hazelnut and free of palm oil, it is unashamedly ambitious!

Creamy Hazelnut Spread

Gursoy     400g
$9.99
Out of stock
40% hazelnut containing Milk Hazelnut Cream is energy-packed and yet delicious! A combination of milk and hazelnut, nutritive and healthy spreadable hazelnut cream will be a staple of your breakfast, offering you an energetic start of the day.

Mini Flat Bread w/ Mixed Cheese (10pc)

PideMiss     10 x 40g
$8.99
This half baked traditional Turkish pide contains 10 piece 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.

Mini Flat Bread w/ Spinach & Cheese (10pc)

PideMiss     10 x 40g
$8.99
This half baked traditional Turkish pide contains 10 piece 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/ Kashkaval 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.

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.

Premium Chocolate - Hazelnut Spread

Sarelle     350g
$9.99
Since 1936 Sagra quality. All Natural. Nothing added. No color agents. No trans-fats.

Bulgur Croquettes w/ Ground Beef 12 pcs (Boiled Icli Kofte)

BTF Exclusive     1.5lb.
$11.99
Out of stock
Boiled Bulgur Croquettes w/ ground beef. All Hand Made, Ready to Eat. USDA Inspected Product 100% Halal Meat. This traditional Icli Kofte (Bulgur stuffed with Beef) comes without heavy tastes of eastern spices. It is prepared just like the taste of Southern Turkey regions. It can be baked, boiled or deep fried. Preferably do not use microwave to warm it up. Label has cooking instructions.