Turkish and International Cuisine

Authentic and Fresh food

We use the best Ingredients to create delightful products that are excellent in quality.


Manti is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Balkans, Bukharan Jews, Chinese Muslims. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper and either boiled or steamed. In modern Turkish cuisine, manti are typically served topped with yoghurt and garlic, and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer.

Sigara Böreği (Pen Borek)

is a type of borek, a smaller, cylindrical variety is often filled with feta cheese, potato, parsley. A variety of vegetables, herbs and spices are used in sigara boreks, such as spinach, nettle, leek, and courgette, and usually ground black pepper.


Borek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, of Turkish origins and also found in the cuisines of the Balkans, the South Caucasus, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A b orek may be prepared in a large pan and cut into portions after baking, or as individual pastries.

Sarma Dolma

Sarma Dolma (Vegetarian Stuffed and rolled Grape Leaves) is a delicious meze which vine leaves are stuffed with rice, pine nuts, and currants.


Quesadilla is a Mexican dish and type of taco, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.