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Picture of IPEK Authentic Gozleme w/Cheese (4pc) 908g

IPEK Authentic Gozleme w/Cheese (4pc) 908g

Gozleme is a savory Turkish stuffed flatbread. The dough is usually unleavened, and made only with flour, salt and water, but gozleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gozleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough. Fillings for gozleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese, lavas, Beyaz peynir, cokelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices.
$16.99
Picture of IPEK Beze Meringue (Kuru Pasta) 100g

IPEK Beze Meringue (Kuru Pasta) 100g

Meringue is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
$3.99
Picture of IPEK Fusilli Pasta (Burgu Makarna) 500g

IPEK Fusilli Pasta (Burgu Makarna) 500g

Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
$2.49
Picture of IPEK Homemade Noodle (Eriste) 454g

IPEK Homemade Noodle (Eriste) 454g

Kesme or eriste is a type of egg noodle found in various Turkic cuisines, including Kyrgyz and Kazakh cuisine. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.
$3.99
Picture of IPEK Pide w/Cheese (3pc) 375g

IPEK Pide w/Cheese (3pc) 375g

Pide and its various varieties are wide spread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. A proper pide should be baked in a brick or other stone oven. Toppings vary widely and include but are not limited to: cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. Pide is also available for cheap on the street from a cart.
$11.99
Picture of IPEK Spaghetti Pasta 500g

IPEK Spaghetti Pasta 500g

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.
$2.99
Picture of IPEK Tarhana Soup 500g

IPEK Tarhana Soup 500g

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.
$6.49
Picture of IPEK Tarhana Soup Hot 500g

IPEK Tarhana Soup Hot 500g

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.
$6.49
Picture of PIYALE Couscous (Kuskus) 500g

PIYALE Couscous (Kuskus) 500g

Kuskus is the Turkish appellation for tiny spherical-shaped pieces of pasta classified as “pastina” in Italian because of their very small size. Not to be mistaken for North African couscous, this traditional Turkish pasta (a sister to Greek couscousaki) is classically used in soups and warm side dishes. At Piyale, we have been making traditional pasta in Turkey since 1922. Our Kuskus is a perfect ingredient for chicken, tomato and vegetable soups and great pasta choice for minestrone and Italian Wedding Soup. Prepare our Grandine Couscous as you would any other pasta: boiled in salted water or pan toasted in olive oil and butter before adding your cooking liquid. For a lovely side dish, serve Piyale Grandine Kuskus al dente mixed with sautéed garlic in warm olive oil and top with Feta or grated parmesan cheese. Add sautéed diced mushrooms, shallots, peas and basil to the aglio e olio, for a delectable accompaniment to any main meal. Piyale Grandine Couscous is the perfect size for kids and delicious with tomato sauce or in a stovetop mac and cheese. Once you start working with Kuskus, you will find it is a fun alternative to rice, Israeli couscous and quinoa. Add PIyale Grandine Couscous to your favorite stuffed zucchini or acorn squash recipe for a change of pace from the everyday.
$2.49