KRAL Kadayif 200g

Yufka (as known as filo or phyllo )is a very thin unleavened dough used for making pastries such as baklava and borek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.

Sucuk is a kind of fermante meat made of Turkish origin and consumed mainly in Armenia, Bulgaria and Turkey, widely consumed from the Balkans to Central Asia in general, filled with spicy meat into the intestine. It is a consumable material with a long shelf life. The cattle, especially those made with veal, are more acceptable and tasty. However, to facilitate the economical purchase of small cattle meat is often mixed. In Turkey, sausage production is based on very old ones. Sausage is a nutrient containing plenty of oil and salt. It also contains spices such as cumin, sumac, red pepper and garlic.❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.

Kemal Pasha dessert is a Turkish dessert dish. It originates from the district of Mustafa Kemalpasa, 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.

Egg noodles are a source of national pride in Hungary, with a place at virtually every table - from breakfast through dinner and dessert. With hundreds of shapes to choose from, Hungarian egg noodles are inextricably linked to the country’s cuisine and culture. Grated Noodles (“Tarhonya” in Hungarian) are uneven pellet-shaped pieces of pasta also known as Egg Barley, Egg Drops and Egg Farvel. Not to be confused with Trahana or Tarhana, but derived from the same names, Tarhonya were a popular food source for nomadic Magyar tribes first mentioned in 16th century Hungarian cookbooks. Today, Grated Noodles are used in a wide array of traditional and modern Hungarian cuisine: from soups and stews, to side dishes and one-pot meals. Because grated noodles will double in size once they are cooked, they are sometimes called “little dumplings.” At Kelemen, our Grated Noodles are made with select fresh eggs and enriched with Hungarian wheat flour, with a flavor that tastes homemade! In Hungary, Tarhonya is traditionally fried in butter (or lard) until golden brown on low heat before any cooking liquid is added. To make the popular side dish called “Tarhonya Rivilchas,” add diced onions and paprika to the browned Kelemen Grated Noodles before boiling. Kelemen Grated Noodles are the perfect ingredient you’ll need to for “Tarhonyaleves,” a classic Hungarian Egg Barley soup made with potatoes, tomatoes, bell pepper, bacon and paprika. Our Tarhonya make a wonderful buttered egg noodle base for Chicken Paprikash and are delicious in “Kaposztás Tészta,” a classic noodle dish made with grated white cabbage sautéed in butter with onions. Kelemen Grated Noodles should be prepared as you would any pasta, rice or risotto. Made with selected fresh eggs and rich Hungarian wheat flour, Kelemen Grated Noodles (Tarhonya) are the perfect addition to a delicious hot soup. Authentic Hungarian tarhonya noodles are formed into barley-sized "grains" either by hand, cutting, or grating, making it similar in appearance to a large couscous. Tarhonya are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in salads. Product of Hungary