Pantry

Ajvar is a condiment made principally from red bell peppers, eggplants, and oil. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeastern Europe. Homemade ajvar is made of roasted peppers.

Ajvar is a condiment made principally from red bell peppers, eggplants, and oil. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeastern Europe. Homemade ajvar is made of roasted peppers.

Ghee is a form of highly-clarified butter that is traditionally used in Asian cooking. Like butter, ghee is typically made from cow's milk. Ghee is made by melting regular butter. ... Traditionally, ghee has been used as cooking oil, an ingredient in dishes, and in Ayurveda therapies.

The Hela Extra Hot Curry Ketchup was the first flavor on the market in 1963. Its unique recipe of tomatoes and spices such as pepper, paprika and chilli give it a pleasant pungency to this day. Perfect for all kinds of meat and sausages.

The Hela Curry Spice Ketchup spicy was the first flavor on the market in 1963. Its unique recipe of tomatoes and spices such as pepper, paprika and chilli give it a pleasant pungency to this day. Perfect for all kinds of meat and sausages.

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.