TAMEK Ketchup 400g

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.

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.

Turkish roasted peanut fresh and tasty

Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. full with Grape molasses and Ankara style (gevrek) Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in diluted grape molasses before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior. It is the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. Although it's one of the best street foods in the country, it's possible to make it at home too.