PIYALE Vermicelli Capellini Corti (Tel Sehriye)500g

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.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture. Use Piyal Risi to make a delectable nutty pilaf by toasting the pasta in butter or olive oil for 4 to 5 minutes with rice or bulgur, before adding your cooking liquid and aromatics. For a simple and delicious side dish, serve our cooked Risi in a light tomato sauce, topped with Feta or parmesan cheese. For a wonderful dish that can be savored hot, cold or at room temperature enjoy our cooked orzo with peas, sautéed onions, mushrooms, fresh mint and lemon zest. Piyale Risi is a natural ingredient for a host of soups, including minestrone and Sehriye Corbasi, a traditional Turkish tomato and vegetable soup. Our Risi makes a delicious filling for stuffed veggies and a wonderful base (instead of polenta or rice) for seafood, poultry and meat dishes.

Red split lentils is obtained by peeling the outer shell of the raw lentil, breaking the grain in two and then oiling the inner lentil by cottonseed oil. Its consumption is very common in Turkey and South East Asia. Duru Lentil only packs lentil of South East region of Turkey.

Beyaz peynir (meaning "white cheese" in Turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. The cheese has a slightly grainy appearance and is similar to feta, sirene and other Balkan white cheeses. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months. Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and pide. ❄️❄️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.