Featured Halal products

DESTAN Formaggio bianco 60% 6x800g DESTAN Parmak sucuk 9x1000g Ajvar - Salsa vegetale alla paprica 12x330g DESTAN Wurstel di manzo 10x400g ARGETA Pate di pollo 22x95g OZYOREM Salame "BEYAZ PRENS" 12x300g DESTAN formaggio di capra 12x200g Ajvar - Salsa vegetale alla paprica piccante 12x330g Succo di mirtillo "RELAX" 12x500ml DESTAN Salame di manzo 10x450g DESTAN Formaggio di pecora 12x200g BAKTAT Giardiniera di verdure 12X720g YOREM Pasta per baklava 10x500g Succo ai frutti di bosco "RELAX" 12x500ml YOREM Formaggio di capra 6x1000g Ozyorem Salame margherita 12x80g ARGETA Pate di pollo 12x95g PERA Lokum alla rosa 24x160g DESTAN Salame di Pollo e Tacchino 10x450g MERAY Semi di girasole extra salati 14x300g


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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: 1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped, Salt and freshly ground black pepper, 1 tablespoon pul biber pepper (Aleppo pepper), 5 large eggs, 2 pounds ground beef, 2 tablespoons nigella sativa (black cumin seeds) etc...



Il laban (o leben) è latte fermentato non alcolico consumato quotidianamente nel mondo arabo (Medio Oriente e Nord Africa) ed in alcuni paesi balcanici e mediterranei. Il laban viene tradizionalmente preparato lasciando il latte a fermentare per circa 24 ore ed eliminando il burro formatosi conseguentemente. ... Read all!