Featured Halal products

YOREM Formaggio di capra 6x1000g Tè AL LIMONE E ZENZERO 24X25g OZYOREM SALAME KOSOVA RING 6x500g ULKER Bastoncini di sesamo 16x4x50g DESTAN Salame di pollo con paprica 10x500g Sesamo 12x100g Tè Caykur (Special) 20x500g YOREM Formaggio "MARAS" 60% 6x800 gr Zuppa di lenticchie con pasta" EZO GELIN"12x65g PERA Lokum al gusto di Fragola 6x320g YOREM Formaggio di capra 6x400g Zuppa "YAYLA" 12x65g OZYOREM Fette di Pastirma 15x100g YOREM Pasta per baklava 10x500g DESTAN formaggio di capra 12x200g DESTAN Salame di pollo con olive 10x500g YOREM Pasta per involtini e Borek 12x90g ULUDAG Bibita gasato al qusto di amarena 24x200ml ITIKAT Kebab di manzo 15x250gr DESTAN Formaggio bianco 55% 6x800g


About us

Since 2009 SEZAK brand is synonymous of selection, import and distribution on national and global markets of the best ethnic and Halal products.

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What is Halal

Ḥalāl is a term designating any object or an action which is permissible to use or engage in, according to Islamic law: no compromises between quality and service.

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Featured recipe

Turkish Borek

Turkish Borek
Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably invented in what is now Modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine.[1][2][3] A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds. Read all!
Ingredients: 2 pounds ground beef, 6 tablespoons extra-virgin olive oil, 2 tablespoons nigella sativa (black cumin seeds), Salt and freshly ground black pepper, 1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped, 3/4 cup canola oil, plus more for brushing etc...



La pastirma è un salume di manzo essicatto molto speziato di origine anatolica, diffuso in tutti i paesi di origine ottomana. La parola deriva dal turco bastırma et ovvero "carne pressata", pastırma in turco moderno. Il termine è stato preso in prestito anche da altre lingue della regione: pastërma in... Read all!