Grains

Green lentils, one of the healthiest and most delicious legumes, are among the foods with high nutritional value due to the protein and vitamins it contains. Torku Green Lentil, which stands out with its flavor; It adds flavor to all meals, soups and salads. Green lentils; It draws attention with its richness in protein, vitamins, phosphorus fiber and folic acid. Green lentils, which are also extremely nutritious in terms of sodium, iron and potassium, contain very low fat. Torku Green Lentil is among the most preferred legumes thanks to its structure that is cooked in a short time and its easy-to-store packaging.

Couscous is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.

Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.

Corn starch, maize starch, or cornflour is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.