Turkey is associated not only with a place for a “long-awaited vacation”, but also with spices and spices. Mountains of spices in the bazaars of Turkey and in the shops of spice merchants — baharatchi (baharatcı) overflow the counters and delight with their diversity. But studying Turkish cuisine, I noticed for myself that the Turks mostly prefer “pure taste” - a minimum of spices and spices is used. But still, if you delve a little into the history of culinary preferences dedicated to the cuisines of the cities of southern Turkey — Hatay and Mersin (Mersin — Içel), in most recipes for meat dishes (kibbi, eggplant with minced meat, casseroles with meat), in the filling for meat types of dolma and sarma, you can find the following spices called “yedibahar". It turned out that the translation of this compound word: yedi — seven, bahar — spice, literally displays the meaning. Indeed, it is a mixture of seven ground spices. The DJANFOOD trademark offers a mixture of Turkish spices with an original recipe that is perfect for a variety of ways of cooking meat dishes.