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.
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.
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.
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.
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.
Even though lahmacun is popularly nicknamed Turkish pizza, that name doesn't really do justice to what this crunchy, doughy treat topped with spicy minced meat truly represents. In Turkey, lahmacun is the ultimate street food and a favorite lunchtime snack. It can be found at numerous street stalls as well as in virtually any traditional Turkish restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. Heat and Serve. All Natural Ingredients. No Coloring used. Traditional taste.
All natural halal beef stew. No MSG or preservatives added. Heat and Serve Beef within its own juice. Whether it’s lamb or beef, ‘Kavurma’ is a simple dish, basically the meat that’s cooked in its own juices along with some salt. Meat and fat are cubed and put directly in a covered pot to start the slow roasting process. After several hours of slow roasting, the meat breaks down in pieces and becomes tender.
Prepared with the finest ingredients, this meatballs has a long format of the meatball, not the patty, is pleasantly aromatic and juicy. Tekirdag is a province of Turkey famous with its delicious traditional koftes. These meatballs are seriously delicious, you won't regret trying.Each pack age has 32 pieces of kofte which is uncooked and freshly frozen. Ready to cook.
Prepared with the finest ingredients, this meatballs has a long format of the meatball, not the patty, is pleasantly aromatic and juicy. Inegol is a province of Turkey famous with its delicious traditional koftes. These meatballs are seriously delicious, you won't regret trying. Each pack age has 32 pieces of kofte which is uncooked and freshly frozen. Ready to cook.
Traditional and simplest presentation for Lakerda. The frozen Lakerda gives you the opportunity to preserve freshness for a long period of time. The frozen big pieces between 1-1.2lb. Lakerda (Salted Bonito), with its 700 years old history, is believed to be one of the oldest and traditional delicatessens of Mediterranean culture. With a family connection (sharing the same last name) Fins specialize in Lakerda. This appetizer is a great way to decorate your dinner tables with rich nutritional values...
Weight is approximately 6-8 oz for 8 slices. Lakerda is a pickled bonito dish eaten as a meze in the cuisines of the former Ottoman Empire and Greek Empire. Made from one-year-old bonito migrating through the Bosphorus is especially prized. Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito. In Greece, lakerda is usually served as a meze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments. In Turkey it is usually served as meze, with sliced red onion, olive oil and black pepper. It is accompanied with raki.