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EKIN's goods

FRENCH FRIES

FRENCH FRIES

Frozen French fries EKIN are packed by 10kgs cartons with inside, 4 bags of 2.5kgs.
Size of our French fries are 6/6mm, 9/9mm, 11/11mm, 13/13mm and steakhouse.

History of potatoe

The first potatoes were cultivated by Incas and other mountain people from Andes.

In Europe, the 1st time the potatoe got imported by Spanish was in the 16th century. The origin of the word potatoe comes from Spanish 'patata' and in quechua, 'papa'.
In a lot of European languages, there is the word or déclinaison of the word 'patata' whereas in the united states, there is the word 'papa'.

In 1650, the potatoe becomes the basic food in Irland and replaces wheat based food in Europe.
The potatoe got in France thanks to Antoine Augustin Parmentier, who brought some from Baltic countries where he was prisonned.
Born in 1737 in Montdidier, Somme (80), Antoine Augustin Parmentier takes part of the 7 years war. During his years in prison in Vestfalya, Parmentier notices that potatoe is used and cooked for food.
Back to France he associates potatoe (cheap and easy growing) with other ingredients but it still remains an unusual food.

At this time, potatoe is reserved for prisoners and animals, it will then be accepted by poor people as a dish (main utilisation was bread made with wheat flour and potatoe flour.

In 1769, during starvation period, encouraged by Louis XVI, Parmentier grows some potatoes in Paris area ; potatoes become 'fashionable'.

Parmentier, agronome and chemist in the army, takes part of a contest in 1772. The contest was organised by Besançon academie 'Products that can help starving people. Parmentier won the contest as he defended the idea that potatoe helps during starvation time.
In 1778, he wrote a scientific book of propaganda 'The chemical research' on the potatoe, where he lists the bienfaits of the potatoes.

Today, French people eat an average of 68kgs / year.

Sauces

Sauces

Ekin suggests pita sauce, called 'white sauce' by kebab lovers and proposes to discover a large range of traditional sauces such as mayonnaise, ketchup, vinaigrette, harissa, samouraï sauce, American sauce.

LAHMACUN

LAHMACUN

Lahmacun is offered as 10er packing.

Lahmacun is practically thin, round, small bread a sort (Pide), on which chopped meat and bulb come u.s.w. In the Arab it is called Lahmue'l-acin (paste with Fleisch; Aufgrund of the language way the term, "Lahmacun" developed with the time. The hometown is Urfa. In Urfa chopped, bulbs and tomatoes are used. Pressed on the Lahmacun a little lemon juice and in such a way verzehrt. In Antep Lahmacun with chopped meat, and with the consumption is in addition-given to garlic, tomatoes between them Auberginen, which are refined in glow. Lahmacun is made from a thin paste. Whether the paste of the Lahmacun is thin enough, one can determine if the paste is soft. On the other hand one can do this thereby determine, by putting the Lahmacun parallel on the soil, so that the point of view is not repelled.

PITA BREAD

PITA BREAD

The pita or pita bread is a traditional oriental mediteranean round bread made from yeast. It is mainly served with kebab. In Turkish, pita is said 'pide'. It is at origing of the ethymology of the famous pizza. Presented by packs of 108 units, pita bread is sold in 3 different shapes.
20/25/30cms.

EKIN - 55-73, rue Blaise Pascal 93600 Aulnay s/s Bois - Tel: 01.48.68.03.03 - Fax: 01.48.68.36.25
Mentions légales - © 2007 EKIN