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    Sera Dried Eggplant (25 pieces)-50g

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    In the cuisines of the former Ottoman Empire, dolma is a family of stuffed vegetable dishes that consists of stuffed peppers or grape leaves. Dolma are part of the Balkan cuisines and surrounding regions, such as Middle Eastern countries like Iraq, Iran, Turkey, Azerbaijan, Armenia and also Central Asia. In Greek, they are known as yemista or gemista. In Tunisia, they are known as Filfil Mahshi.
    $9.99
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    FERSAN %100 Pomegranate Sour (Nar Eksisi) 340g resmi

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    Fersan 100% Pomegranate Sour is produced by naturally processing carefully selected fresh pomegranates. It adds a unique flavor to your meals and salads with its rich aroma and sweet-sharp taste. With its natural and additive-free structure, it has many different uses as a part of healthy life. It is an ideal option for flavoring your meals, adding depth to your salads and preparing sauces.
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    KOSKA Wafer Halva (Kagit Helva) 35g resmi

    KOSKA Wafer Halva (Kagit Helva) 35g

    Wafer Halva is a thin biscuit like a flat, round waffle cone, with thin layers of nougat between the wafers. Delicious as a cookie, Koska Wafer Halva is also the perfect blank canvas for ice cream or frozen yogurt. Enjoy as an ice cream sandwich or with your favorite ice cream and frozen yogurt toppings.
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    DR. OETKER Cikolatali Sos (Chocolate Mix) 128g resmi

    DR. OETKER Cikolatali Sos (Chocolate Mix) 128g

    A masterpiece of taste! It can be used on cakes, pastries, bakery products, ice cream, parfait, pudding, pudding and all other desserts. It is prepared with 500 ml of milk. It does not cause crusting and is viscous to the desired extent with its ideal density. There are different recipes in each bag.
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    BASAK Sesame Seed 100g resmi

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    Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. Unhulled seeds have the outer, edible husk intact, while hulled seeds come without the husk. The hull gives the seeds a golden-brown hue. Hulled seeds have an off-white color but turn brown when roasted.
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