Turkish evil eye bracelet

One of our most popular teas: the Filiz Çay. Only the most delicate, youngest leaves from the tea plant are selected and carefully processed for use in this tea. It contains no additives and is a treat for any occasion. Even after an evening meal, the digestibility of this tea means that it is easy to enjoy and will give tea drinkers a feel-good factor in accordance with the motto ‘where there is tea, there is joy’.

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.

Stick Crackers with Sesame is a product you can choose with pleasure when you want to have a light and salty snack during the day.

Yufka is very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.