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Big circular Yufka-Filo Paste

Produced from wheat null flour with high gluten and packed in aseptic thermoforming packaging. This product is produced in completely hygienic conditions and in compliance with food safety principles. It has the official production license from Food and Drug Administration. Production license number : 21/22087 All the products are transported and distributed under controlled refrigerated condition by the cold chain of Ailin Pakhsh Co. (Distribution company of Pamin group) This paste is suitable for preparing different kinds of desserts and finger foods. Description : Weight                   470 g Dimensions           21*21*21 cm Packaging              Thermo   Nutrition Facts : ( in 3 sheets of paste) Energy                                   180 Kcal Carbohydrate                       0.8 g Fat                                          0.3 g Salt                                         0.7 g Trans Fatty acids                  0   Suggested cooking recipe ->  Pizza with yufka paste Ingredients : Eido Round Yufka paste                         1 pack Chopped sausage                                      100 g Chopped olives                                          100 g Chopped mushroom                                100 g Chopped tomato                                      100 g Shredded pizza cheese                           100 g Ketchup sauce                                       1 tbsp Cooking oil                                             as required   Defrost yufka paste (it is recommended to put the frozen yufka in fridge 12 hours before use to defrost. This is for slow defrosting which prevents to have a moisten surface and sticking the sheets to each other. Then you can separate the layers easily. Or you can also take the yufka out of freezer 2 hours before use and defrost it in room temperature. Make a 3-4 cm cut on the pack to let the air go inside the package but don’t open it completely) Rub the melted butter on the yufka sheet surface put the second layer of paste on it and again rub the butter. Repeat in to six layers. Rub the ketchup sauce on the top of yufka and put the mix of chopped sausage, olive, mushroom and tomato on it. Cover the whole surface with shredded pizza cheese. Put some sliced vegetable and sausage on top for decoration and topping. Bake the pizza in oven for 20-30 minutes in 180 C.

EIDO Triangular Yufka- Filo Paste

EIDO Triangular Yufka- Filo Paste

Produced from wheat null flour with high gluten and packed in aseptic thermoforming packaging. This product is produced in completely hygienic conditions and in compliance with food safety principles. It has the official production license from Food and Drug Administration. Production license number : 21/22087 All the products are transported and distributed under controlled refrigerated condition by the cold chain of Ailin Pakhsh Co. (Distribution company of Pamin group) This paste is suitable for preparing different kinds of desserts and finger foods.   Description : Weight                   473 g Dimensions           28*21*27 cm Packaging              Thermo   Nutrition Facts : ( in 3 sheets of paste) Energy                                   180 Kcal Carbohydrate                       0.8 g Fat                                          0.3 g Salt                                         0.7 g Trans Fatty acids                  0   Suggested cooking recipe ->  Turkish Sigara Borek Ingredients : ( 3 to 4 servings ) Eido Yufka paste                                  1 pack Minced sausage                                   200 g Sliced mushroom                                 1 cup Chopped bell pepper                           1 cup Egg yolk                                                  1 Shredded pizza cheese                        100 g Ketchup sauce                                       1 tbsp Cooking oil                                             as required Salt , Black pepper, Thyme                  as desired   Stir fry the chopped mushroom , bell pepper and sausage in a pan with 1 tbsp oil. Add ketchup , black pepper , thyme and salt and stir for 2 minutes. Put two layers of yufka on each other and spread two table spoon of mix on surface. Ad shredded pizaa on top and roll the paste up. Wet the edges and stick them together. Fry the sides of  borek roll in medium heat for 3 minutes until the color gets golden brown. Or instead of frying you can cover the roll with egg yok and sesame and bake in oven ( middle oven rack ) for 25 minutes in 160 C . 2 minutes for grill at the end.

Rectangular Yufka-Filo Paste A4

Paste products information: Produced from wheat null flour with high gluten and packed in aseptic thermoforming packaging. This product is produced in completely hygienic conditions and in compliance with food safety principles. It has the official production license from Food and Drug Administration. Production license number : 21/22087 All the products are transported and distributed under controlled refrigerated condition by the cold chain of Ailin Pakhsh Co. (Distribution company of Pamin group) This paste is suitable for preparing different kinds of desserts and finger foods. Description : Weight 730 g Dimensions 20*31 cm Packaging Thermo Nutrition Facts : ( in 3 sheets of paste) Energy 180 Kcal Carbohydrate 0.8 g Fat 0.3 g Salt 0.7 g Trans Fatty acids 0 Suggested cooking recipe -> Turkish Borek with meat Ingredients : ( 4 servings ) Eido Yufka paste 1 pack Ground meat 250 g Chopped onion 1 cup Sliced mushroom 100 g Egg 1 Shredded pizza cheese 100 g Tomato paste 1 tbsp Lemon juice 1 tbsp Cooking oil as required Salt , Black pepper, Thyme, Turmeric as desired Sauté the mushroom with oil and lemon juice in a frying pan. Fry the onions with oil in another pan. Add black pepper , thyme and turmeric and fry for another 1 minute. Then add the ground meat to onion and stir fry for few minutes until the meat becomes brown. add the tomato paste in the middle of pan and fry for 1 minutes then mix it with meat and onion and continue stir frying for 3 minutes. The borek stuffing sauce is ready! Spread the Yufka sheet on a surface and damp them with water by a moist brush. Place 1 tbsp of meat mixture and a little shredded cheese at the end of the paste and , leaving a border on each side so you can fold the sides of phyllo over the meat sauce then roll up the sheet to the end.damp the edge of paste to avoid opening. When all the boreks are folded , put them on a greased the oven tray. You can also use parchment baking paper. Whisk one egg in a small bowl and add a little milk and mix them. Rub the mixture on the boreks with a brush and spill sesame on the top of boreks. Preheat the oven to 180 degree C for 15 minutes then put the tray in the oven and bake the boreks for 20 minutes and grill the top of them for 2 minutes until deeply golden. You can also fry the boreks in oil on the stove, if you don’t have oven. In this case you don’t need the topping mixture.

Squared Yufka-Filo Paste 15*15

Squared Yufka-Filo Paste- 20*20

Produced from wheat null flour with high gluten and packed in aseptic thermoforming packaging.

This product is produced in completely hygienic conditions and in compliance with food safety principles. It has the official production license from Food and Drug Administration.

Production license number : 21/22087

All the products are transported and distributed under controlled refrigerated condition by the cold chain of Ailin Pakhsh Co. (Distribution company of Pamin group)

This paste is suitable for preparing different kinds of desserts and finger foods.

Description :

Weight                   470 g

Dimensions           20*20 cm

Packaging              Thermo

 

Nutrition Facts : ( in 3 sheets of paste)

Energy                                   180 Kcal

Carbohydrate                       0.8 g

Fat                                          0.3 g

Salt                                         0.7 g

Trans Fatty acids                  0

Suggested recipe ->  Date and fig pastry with yufka

Ingredients :

Eido Yufka paste                                     4 sheets

Chopped dates                                        250 g

Chopped dried fig                                   125 g

Honey                                                       3 tbsp

Sweet coffee or Nescafe (warm)         ½ cup                                         1

Melted butter                                         100 g

Roasted almond                                     125 g

Cardamom(powder)                               1 tsp

Vanilla                                                       ¼ tsp

Yogurt                                                as required

 

Mix the date, fig , cardamom and vanilla evenly . Add the coffee solution on the mix and let it soak.

Rub the butter on yufka sheets and put all four sheets on top of each other. Spread the date and fig paste on the sheets and spill the almonds on it. Then roll up the yufka sheet. Rub the butter on the roll.

Bake in oven for 30-40 minutes in 180 C until golden brown. Let the roll cool down cut it to 2cm pieces. Serve with yogurt.   

 

Squared Yufka-Filo paste- 40*60