NEMA Frozen Ground Beef 1lb

Instant yeast is a dry yeast that comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into flour. Bread machine yeast and rapid-rise yeast are instant yeasts that may include ascorbic acid, a dough conditioner.

Chechili a brined string cheese that originated in Armenia. It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth. Chechil is one of the cheeses produced in the Armenian Highlands and is also called husats or tel. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold braided in thick ropes. Curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. In the Western world, chechil panir is often called Armenian string cheese or Syrian cheese. Armenian refugees who settled in Syria after the Armenian Genocide of 1915 introduced it in the country.In Turkey, checil is called çeçil or tel peyniri, and is widely popular being specifically produced in Erzurum and in Ardahan. In Russia, it is very popular as a pairing to beer in bars..❄️❄️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. Chechil is matured in brine and often smoked before consumption. It is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins.

Mahleb or Mahlab is an unusual fragrant spice made from the seeds of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. The world’s major producer of mahlab is now Turkey. Mahlab is the dried kernel of a small cherry stone. Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan. Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Hotness Scale: 1 Mahlab is used widely in Mediterranean countries and the Middle East, especially Turkey, in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavouring. One or two spoonfuls added to a rich pastry for fresh fruit flans gives them a subtle note. Simple milk puddings can be transformed with a few pinches of mahlab and Turkish rice is given its floral fragrance and interesting taste from the spice. A traditional Greek Easter bread is flavoured with mahlab and decorated with coloured eggs. Because of its fragrant character and potential for bitterness, use it sparingly, 1/2 to 1 tsp (2 – 5 ml) to 2 cups (500 ml) of flour in a recipe.

Medium coarse bulgur is 4# of yellow bulgur in size which is smaller than coarse bulgur but bigger than fine bulgur. This kind is mainly used in soups in Turkey. However in Europe it is used in classic green salads to add a soft texture.