Ingredients 1 cup CEREN Roasted Vermicelli 2 tablespoons butter 4 cups milk ½ cup sugar (adjust to taste) ½ teaspoon ground cardamom or cinnamon ¼ cup raisins ¼ cup chopped pistachios or almonds A few drops of rose water (optional) Instructions Fry vermicelli: In a saucepan, melt butter. Add CEREN Roasted Vermicelli...
Ingredients 1 cup CEREN Roasted Vermicelli 1 cup long-grain rice (washed & soaked 20 minutes) 2 tablespoons butter or ghee 2 cups chicken or vegetable broth Salt, to taste Instructions Toast vermicelli: In a heavy pot, melt butter. Add CEREN Roasted Vermicelli and stir constantly until deep golden and fragrant. Add rice: Drain...
Ingredients 1 CEREN Bazlama 2 tablespoons CEREN Tahini 1 tablespoon honey (or date syrup) 2 tablespoons walnuts, chopped 2 tablespoons pistachios, chopped Pinch of cinnamon Fresh berries or figs for garnish Instructions Prepare base: Warm CEREN Bazlama in a pan until soft but slightly crisp. Spread toppings: Brush generously with CEREN Tahini, drizzle...
Ingredients 2 CEREN Bazlama, halved 200 g halloumi cheese, sliced 1 cucumber, sliced 1 tomato, sliced Handful of arugula or spinach 2 tablespoons CEREN Sun-Dried Tomatoes in Oil, chopped 2 tablespoons hummus (optional) Olive oil for grilling Instructions Grill halloumi: Heat a grill pan. Cook halloumi slices for 2–3 minutes per side...
Ingredients 4 CEREN Bazlama 3 tablespoons extra virgin olive oil 2 tablespoons za’atar spice blend (or mix of thyme, sesame seeds, sumac) 1 clove garlic, minced Pinch of salt Instructions Warm the bread: Heat a skillet or griddle. Place CEREN Bazlama on it for 1–2 minutes each side until lightly toasted. Make za’atar...
A modern, fusion dessert where CEREN Baklavalık Yufka replaces puff pastry in a French mille-feuille. Ingredients 10 sheets CEREN Baklavalık Yufka 100 g butter, melted ½ cup powdered sugar 1 cup heavy cream 2 tablespoons CEREN Tahini (optional, for depth) ½ cup ground pistachios Fresh berries for garnish Instructions Prepare crisp layers: Brush...
Ingredients 12 sheets CEREN Baklavalık Yufka 300 g spinach, blanched and chopped 150 g feta cheese, crumbled 1 small onion, finely chopped 2 tablespoons olive oil 1 egg, beaten (for brushing) 1 teaspoon black sesame seeds Instructions Prepare filling: Heat olive oil, sauté onion until soft. Add spinach, cook until moisture evaporates....
Ingredients 1 pack CEREN Baklavalık Yufka (about 40 sheets) 300 g walnuts, finely chopped 250 g butter, melted 2 cups sugar 1 ½ cups water ½ lemon slice Instructions Prepare syrup: Combine sugar, water, and lemon slice in a saucepan. Bring to a boil, simmer for 15 minutes until slightly thickened....
A refined seafood entrée where CEREN Lemon Vinegar creates a silky, tangy butter sauce that elevates delicate white fish. Ingredients 4 sea bass fillets (or cod, halibut) 2 tablespoons olive oil 3 tablespoons CEREN Lemon Vinegar ½ cup fish or chicken stock 75 g cold butter, cubed 1 shallot, finely minced ...
A refreshing salad with layered textures — crisp fennel, sweet oranges, and a tangy CEREN Lemon Vinegar vinaigrette. Ingredients 2 fennel bulbs, thinly shaved (reserve fronds for garnish) 2 oranges, segmented ½ red onion, thinly sliced ¼ cup walnuts, toasted 50 g feta cheese, crumbled For the dressing: 3 tablespoons CEREN Lemon...
