Pantry

Osmancik Rice is a kind of rice that is grown in Turkey which is developed by Agricultural Research Institute of Edirne in 1997. Osmancik rice a kind of long grain rice is consumed commonly by Turkish people. Osmancık Rice is produced mostly in Trakya area apart from that it is grown also in Bafra /Samsun. Osmancık rice is ideal that for cooking pilaf and it is much easier to cook than to cook baldo rice.

Reis bulgur is known for its nutritious and satisfying properties and has a golden yellow color. While it is used as a basic ingredient in many traditional dishes, it is also added as an auxiliary material to different soups. With its coarsely chopped grains for rice, it is an ideal choice for both vegetable pilaf and meat pilaf. Since it has an easy-to-cook structure, it is boiled for a short time or roasted after soaking in water and used as a basic ingredient in salads with different vegetables. Bulgur, which does not disappear when cooked because it does not have a very fine structure, is directly added to various meat dishes and vegetable dishes or can be used as an auxiliary material. Food, which is considered an important source of nutritional values, helps the development of the body with its rich structure, especially in protein. Coarse bulgur, which has a long shelf life and is resistant to moisture, can be easily stored in your home without losing its nutritional values.

It is a product that is cultivated and preferred in the Aegean region, especially in İzmir and Aydın. Used as soup

It is a product obtained by grinding hard durum wheat in accordance with its technique. It is used in making halva and desserts.

Siyez bulgur is a genetically intact type of wheat with a history dating back to 9,000 years. Thanks to you, you will be a guest to delicious tables. Siyez bulgur, a coarse-grained type of bulgur suitable for rice production, has a slightly roasted color. To prepare a nutritious menu, you can make your rice from einkorn bulgur and make a meal with meat and vegetables.