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Roasted Salted Antep Pistachios
Large, naturally split Antep pistachios with a wood-fire roasted taste and just the right amount of salt.
Antep pistachios, Gaziantep baklava, Turkish and menengiç coffee, pistachio butter and gift boxes.
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Large, naturally split Antep pistachios with a wood-fire roasted taste and just the right amount of salt.
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Roasted without salt, letting the pistachio's own flavour shine.
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The largest kernels of each batch, set aside for special occasions.
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Unroasted, unsalted pistachios in shell, to roast your own or enjoy raw.
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Emerald green kernels picked early in the season. An essential for baklava and pastry.
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Shelled, unroasted kernels with their natural purple skin.
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Lightly roasted, unsalted kernels. All the flavour, no shells.
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Finely ground early-harvest kernels for cakes, ice cream and dessert toppings.
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Kernels chopped to the size of rice grains, for baklava and künefe.
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Made only from Antep pistachios, with no sugar, oil or additives.
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Thin Turkish delight rolled around plenty of early-harvest pistachios and sliced.
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Slow-cooked, dense Turkish delight with large pistachio pieces.
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Classic Gaziantep baklava with early-harvest Antep pistachios, real butter and paper-thin filo.
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The traditional "carrot slice": crisp at the tip, rich with pistachios in the middle.
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Filo rolled around plenty of pistachios and sliced, bright green inside.
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Hand-hammered, tin-lined copper coffee pot from the masters of the Coppersmiths' Bazaar.
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A special gift box with jumbo in-shell pistachios, green kernels and pistachio butter.
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A mixed gift box of pistachio baklava, şöbiyet, pistachio roll and carrot slice.
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