Staple Foods

Dried Food and Staple Food

Dried food products are created by reducing the water content in various foods using different methods. The purpose of creating dried food is to prevent spoilage, as well as to make transportation and storage easier.

Legumes

Legumes refer to plants belonging to the legume family. These plants, typically used in their dry forms, serve various purposes. Legumes are among the most preferred products for meals and are also used for feed and fertilizer. While legumes serve multiple purposes, there are also many different types of legumes. Despite being an economical option compared to many other foods, the types and prices of legumes can vary. Dried legumes are economically advantageous and, with their long shelf life, allow for bulk purchasing and extended use.

What are the Types of Legumes?

The first types of legumes that come to mind include chickpeas, dried beans, red lentils, green lentils, broad beans, and bulgur, which are frequently used in Turkish cuisine. Chickpeas belong to the legume family, are high in protein, and are generally brown in color. Chickpeas are widely consumed around the world and are a staple in various culinary cultures. Dried beans, another type of legume, are generally consumed dried. With their high protein, fiber, vitamin, and mineral content, dried beans are nutritious and popular worldwide. Red lentils, belonging to the legume family, are small and red in color when dry. They are nutritious, quick-cooking, and widely consumed globally. Green lentils, also from the legume family, are typically green. Harvested earlier than other lentil varieties, green lentils are smaller and cook faster. Bulgur is obtained by steaming wheat, grinding it, and then drying it again. Found in brown, red, or white colors, bulgur is widely used in Middle Eastern, Mediterranean, and South Asian cuisines. Dried broad beans are obtained by drying mature broad beans from the legume family. Broad beans are nutritious, containing protein, fiber, vitamins, and minerals. Dried broad beans offer a long-lasting alternative, especially in winter when fresh broad beans are not available. They are generally soaked and softened in water before being used in various recipes and are a key ingredient in traditional dishes in various regions.

What are Legume Dishes?

Legume dishes come in many forms, such as dried bean stew, chickpea stew with meat, lentil soup, and various other preparations like lentil patties, fava beans, and hummus.

Rice Varieties

İpsala Rice is a variety grown in the İpsala district, known for its quality and taste, thanks to the climate and soil characteristics of Edirne. İpsala is one of Turkey's most important rice production regions. İpsala Rice is a specially cultivated and processed variety in this area's agricultural lands. Due to İpsala's fertile soil and climate conditions, the rice becomes a quality and delicious product. İpsala Rice is typically used in pilaf, pilaf dishes, and various rice recipes. This locally valued rice is especially preferred in Edirne and its surroundings. Basmati rice has long and thin grains, which allows the grains to remain separate when cooked. Due to its long grain structure and special aroma, basmati rice is preferred in many cuisines worldwide. When buying basmati rice, it is important to pay attention to the production location and quality certificates. Baldo rice is generally semi-long grain. When cooked, it retains a distinct grain separation and core structure.

Tarhana

Tarhana is a type of soup consumed in regions like Anatolia, the Balkans, and Central Asia. Although its exact origins are not known, it is thought to have originated from Central Asia. To understand what tarhana is, one should also know the ingredients used in its preparation. Typically made during the summer, tarhana is a soup primarily consisting of yogurt, with additional ingredients like mint, wheat flour, red pepper, green pepper, and onions. These ingredients are fermented into a dough, then crumbled and dried into a powder. Although regional variations of tarhana exist, the basic characteristics of tarhana soup remain consistent. Tarhana soup varieties are renowned in cities such as Malatya, Muğla, Uşak, Bolu, Maraş, Kütahya, and Isparta.

How Long Can Tarhana be Stored?

Before asking how long tarhana can be stored, it is important to understand why tarhana is fermented. The fermentation process lasts a minimum of 3-5 days and a maximum of 21 days. The unique sour taste of tarhana is its most prominent feature, which is why it is fermented for up to 21 days in some regions. The shelf life of dried tarhana depends on the quality of the ingredients used. Tarhana can be stored in glass jars or cotton bags. It is essential to ensure that tarhana stored in jars is allowed to air periodically. The shelf life of tarhana depends on storage conditions. In damp and airless environments, tarhana will spoil faster. Based on storage conditions and quality, tarhana can be stored for 6 months to 2 years.

What are the Benefits of Tarhana Soup?

Dried tarhana has multiple benefits. It is rich in protein, B vitamins, and minerals such as zinc, calcium, and magnesium. These attributes make tarhana beneficial for various health needs. It supports bone development in growing children, strengthens bones, protects brain health, boosts the immune system, and prevents vascular occlusion. Consuming tarhana in soup form provides additional benefits. Tarhana soup, when consumed hot during winter, helps prevent colds, asthma, and bronchitis and facilitates the excretion of toxins through urine. The benefits of tarhana soup can be enhanced by adding other ingredients. For instance, adding legumes or milk increases its nutritional value. Milk-added tarhana soup offers more calcium and increased health benefits.

Delicious Pasta Varieties

Erişte is a traditional Turkish pasta. Thin strips of dough are dried and used in soups, legume dishes, and other meals. Erişte is one of the diverse pasta types in Turkish cuisine. Karakılçık Pasta, made from local and heirloom wheat, carries the unique flavor and aroma of Karakılçık Wheat. It is a healthier option compared to traditional pasta, providing digestive benefits, high protein content, nutritional value, and satiety, making it a perfect choice for special meals.

Olive Oil and Butter

Natural First Olive Oil is obtained by carefully pressing first-quality olives like karamani, haşabi, savrani, sarı topak, and halhali grown in the Hatay region. The cloudiness and sediment at the bottom result from its natural composition. Natural extra virgin olive oil from early-harvest green olives from century-old trees is a must-try, especially paired with Ezine cheese. Natural butter, rich in carotene, acts as an antioxidant, eliminating free radicals and strengthening the immune system. It regulates hormone secretion, balances cholesterol, supports nervous system activities, regulates blood pressure, and protects brain health. Enjoy natural unsalted butter with honey or fried eggs for a healthy lifestyle.

Sauces and Pastes

Pomegranate molasses enhances the flavor of meat dishes, vegetables, salads, and appetizers. With its unique taste, pomegranate molasses is frequently used in Turkish cuisine. It is natural, healthy, and rich in antioxidants and other beneficial compounds. Additionally, it is a low-calorie flavor enhancer. Carefully selected red peppers are dried in the sun and salted to prepare Hatay's traditional pepper paste. Sweet pepper paste will become a new favorite for those who dislike spicy flavors. Ripe, red, fleshy, and thin-skinned tomatoes are carefully selected, washed, chopped, and slowly boiled until thickened. Adding salt for taste, the natural tomato paste is hot-packed into jars. These pastes are produced at home from carefully selected tomatoes, ensuring a flavorful addition to your meals.

Spice Varieties

Granulated onion, red hot pepper powder, sumac, nizip mint, crushed red pepper, za'atar, isot, cumin, salt, black pepper, granulated garlic, bay leaf, sweet crushed red pepper, kömbe spice, za'atar powder, hummus powder, dried mint, ground grape seed powder, and hummus powder are part of the rich array of spices used in Turkish cuisine.

Dried Foods

Traditional methods are used to create dried sweet pepper, an indispensable addition to your meals and tables. Dried foods such as dried cucumber, pepper, and eggplant are also among the products that will enhance your meals.

Meat Products

Experience the taste of cağ kebabı, a culinary wonder that will transport you directly to the heart of Erzurum. Made from lamb or mutton marinated in a special blend of herbs and spices, cağ kebabı delights everyone who tries it.

Mentioned even in Evliya Çelebi's "Seyahatname," cağ kebabı was initially called Ahbap Kebab. For 300 years, Kipchak Turks served this dish at friendly gatherings and weddings, eventually evolving into cağ kebabı. Erzurum, a city that spans both the Black Sea and Eastern Anatolia regions of Turkey, boasts a rich culinary heritage that combines the flavors of both regions.

One of the most memorable features of cağ kebabı is its tenderness, achieved through its cooking method. Instead of direct flame, cağ kebabı is slowly cooked with the heat from wood fires, resulting in a juicy and tender texture that melts in your mouth. It is cooked horizontally on an open flame and is also known as horizontal döner.

Neyivar proudly brings the authentic taste of Erzurum's cağ kebabı to every corner of Turkey. With each bite, feel as if you are strolling through the streets of Erzurum. At Neyivar, we offer cağ kebabı made only