Dough for manti
Elastic dough for juicy homemade manti. Rolled thin, it doesn't tear when steamed. The result is just like a real home cook.
Dough for beshbarmak (Zhaima)
Thinly rolled dough for classic Kazakh beshbarmak. It's elastic and doesn't tear when cooked. Ready to use—just defrost and cook.
Dough for Uyghur samsa
Flaky shortcrust dough for delicious, crispy samsa. It holds its shape while baking and develops a golden crust, with no lengthy preparation required.
Dough for dumplings
A soft, elastic dough for homemade pelmeni and vareniki. It rolls out easily and holds the filling well when cooked. Just like Mom's.
Napoleon Cake Dough
Ready-made puff pastry for a classic Napoleon cake. It's thin and crispy. Just roll it out, bake, and assemble the cake.
Dough for bauyrsaks
Ready-made yeast dough for fluffy, golden-brown baursaks. It rises evenly when fried, is soft on the inside, and golden brown on the outside. Simply defrost and fry.
Homemade noodles
Homemade noodles made from natural ingredients. They do not overcook and retain their shape. Ideal for lagman, shurpa and other traditional dishes.
Shelpek
A traditional Kazakh homemade flatbread. Crispy on the outside, soft and filling on the inside. Flour, water, salt, and vegetable oil—nothing extra.
Kattama
A flaky flatbread with a rich, creamy flavor. Soft layers, aromatic texture. Perfect with tea, breakfast, or dinner.
Dough for vareniki
A soft, elastic dough for homemade vareniki. It rolls out easily and holds the filling well when cooked. Just like Mom's.
Kattama with green onion
Layered kattama with green onion is a fragrant homemade pastry with tender dough and a flavorful filling. Quick to cook and perfect for breakfast, lunch or tea.