ARIFOGLU Crushed Hot Red Pepper (Aci Pul Biber) 250g

Kokorec is a dish of sheep's intestine, which is cleaned and stuffed with either minced meat or any other fillings and then rolled on hot iron drum. The drum rotates on fire and slowly cooks the intestine with the fillings in it.(Kokoretsi) ❄️❄️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.

Taris 1915 extra-virgin olive oil is produced from olives harvested in North and South Aegean region of Turkey. It is produced as first cold pressed with the max acidity level 0.8%. It is suitable for use in salads, sauces, and all hot and cold dishes.

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.

Pasta has been a part of the Mediterranean diet since ancient Greece. While many forms of pasta are universal, each nation has its own regional traditions and specialties for this universal comfort food. Fides (“Fidelini” in Italian) are long strands of delicate angel hair pasta formed into the shape of discrete and beautiful nests. In Greece, these noodles are classically used in soups like the lemony Chicken Avgolemono Soup or served with a hearty tomato and meat sauce.