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A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.
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Red split lentils are obtained by peeling the outer shell of the raw lentil, breaking the grain in half and then oiling the inner lentil using cottonseed oil. Its consumption is very common in Turkey and South East Asia. Duru only packs lentils grown in South East region of Turkey.
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Baldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice.
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