Legumes

Yayla koçbaşı chickpea is known for being a good source of fiber and protein. Koçbaşı chickpeas are among the luxury chickpeas varieties with their angular and large structures. Chickpeas can be used to prepare stews and soups. Chickpea with meat, which has a special place in our culinary culture, successfully complements pilaf types.

Yayla koçbaşı also finds its place in chickpea salad recipes. Chickpeas, which are also used in hummus making, are among the oldest agricultural products in history. Chickpeas can be made into flour at home and used in pastry recipes such as bread, cookies and cake.

Yayla Aşurelik wheat can be softened easily by soaking it with hot water as a semi-cooked product. Contrary to the durum wheat used in bulgur, the wheat for Aşure is obtained from the soft wheat. You can use the Yayla aşure wheat in soups, salads and desserts.

With its prebiotic feature, Yayla ashura wheat is produced under suitable conditions and offered to consumers. In general, it can be used in soups that are consumed hot or cold and in making keşkek. You can prepare a delicious Aşure dessert with wheat for Aşure, and you can also make dishes with different flavors besides Aşure.

Homeland Fertile Crescent (Turkey, Syria, Iran, Iraq, Lebanon, Palestine and Israel) with bulgur, BC It is the state of wheat consumed by boiling and drying since 1000-900's. Whole grain bulgur is the unbroken form of bulgur made by traditional methods.

Yayla Chickpea manages to take its place in our tables with its flavor. Chickpea, which has a very rich structure in terms of fiber, provides a long-term feeling of satiety.

You can soak Yayla Chickpea in cold water beforehand, which can be prepared and consumed easily and practically. Chickpeas with varying cooking time are ready in a pressure cooker in 20-30 minutes, normally 30-40 minutes. It is recommended to keep it in a cool, damp and dark environment.