Pantry

It is made from hard, durum lighter and white wheat. It is processed from the white coarse wheat named Cumhuriyet 76, which is harvested from İzmir, Konya, Şanlıurfa and Gaziantep regions. In addition to being used in the preparation of Ashura in the month of Ashura, it is also preferred in making soup and appetizers.

A hybrid of arborio and another rice named Stirpe 136, Turkish baldo rice is a plump, milled, short-grain rice grown in Turkey and Italy. The Turkish variety is particularly starchy and can absorb lots of moisture, which makes it very creamy and tender when cooked.

A hybrid of arborio and another rice named Stirpe 136, Turkish baldo rice is a plump, milled, short-grain rice grown in Turkey and Italy. The Turkish variety is particularly starchy and can absorb lots of moisture, which makes it very creamy and tender when cooked.

Known for its nearly round oval shape and red striped and scaly features, the kidney bean stands out with its easy use and taste. Especially in the summer months, different seasonal vegetables and olive oil dishes are prepared, boiled and added to appetizers such as pilaki and consumed cold. It is used to add a pleasant flavor and color to various olive oil dishes specific to the Mediterranean table. Because of its structural features, it is easily boiled in a short time, and the salad is made with kidney beans, which stands out with its filling properties and light taste. Since it is easily crushed when boiled, it is used to prepare healthy meatballs with various vegetables. Taking its place in meat dishes, kidney beans also attract attention with its nutritious aspect. It especially reduces mental fatigue and is good for anemia with minerals such as iron it contains.

Basmati rice (baz-MAH-tee) is a type of white rice commonly grown in the Himalayas, India, and Pakistan—with India producing about two-thirds of the world's supply. It is a long-grain rice that is characterized by a light nutty flavor and floral aroma, and it's popular in rice pilaf and as a side dish for curry.

The chickpeas maturing in the field are separated from the shell and sifted, calibrated and offered to consumption by eliminating foreign substances. It is known with is yellow colour and shape like ram head. Region, homogeneous structure and calibre features are very important in terms of chickpeas. For consuming in making cook, the most preferred regions are Central Anatolia, Nevsehir, Urgup, Isparta, Konya, Nigde. It is mostly used for cooking and hummus. It contains high amount of vegetable protein and carbohydrates.