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  • about us
    About us
    Aiming at to become one of the leading poultry producers worldwide by offering only the best quality products to consumers, Erpiliç began its production process with 200 chicks in 1969 and continued its operations from 1991 through 1994 under Er Civciv Inc. Subsequently, in 1995, the first steps of the integration were taken with establishment of ERYEM SAN. ve TİC. LTD. ŞTİ., a feed company. Currently, Erpiliç trades with a strong workforce of 1800 employees, 1300 producers and 70 dealers

    Following 16% growth in 2007, Erpiliç made additional machinery investments to its slaughterhouse with 16,000/hour and 240,000/day capacity to increase it up to 22,000/hour and 330,000/day in 2008. Additionally, Erpiliç has divided its advanced processing section into two as delicatessen and processed food businesses. The Company working as a team always produces unique and new products and greatly contributes to the domestic economy.

    Our production plant has been certified with HACCP Food Safety Certification in addition to ISO 9001-2000 Quality Management System Certificate, ISO 22000-2005 Food Safety System Certificate, compliance certificates with TSE Standards and the Export Advance-Fixing Certificates

    Company, attaching utmost emphasis on development of new products, has placed on the market the assortments of processed chicken pane, chicken nugget and chicken croquette in line with its efforts to grow and develop its market. As a matter of company principle, only the state-of-arts technologies have been employed in this facility.

    ERPİLİÇ desires that its consumers eat healthy and balanced diet products, and hence the meat chickens are slaughtered under extreme hygienic conditions and in accordance with Islam rules at its facilities, and it offers uncut whole chicken, chicken meat portions, delicatessen assortments, packed chicken products, giblets and processed chicken products.

    Erpiliç never gives up on its high quality approach, and thus, regularly invests on technology and human resources; and as a result carries on its business activities while increasing its market share coupled with a consistent growth trend.


  • Production
    Production Process
    Production
    Chicken Meat Production
    Feed Production
    Production of Ready to Serve Food
    Breeding Egg Production
    Broiler Chicks Production
    Quality Control
    Facilities
    Slaughterhouses
    Breeding Facilities
    Incubation Facilities
    Feed Factory
    halal Slaughtering
    Slaughtering Process

    Operating in 150 thousand m² indoor area, Erpiliç integrated production plant's chicken slaughtering capacity is 330 thousand per day.

    The plant with European standards has been given the advance-fixing certificate, allowing product export to the European Union. In addition, the plant has been awarded with ISO 9001-2000 Certificate, ISO 22000-2005 Certificate, TSE Certificate and the Gimdes Halal Food certificate. The company operates in cooperation with 1300 producer families under contract. Its fleet consists of 70 freezer trucks, 108 live animal transportation and 40 feed transportation vehicles. The company adds social and economic value with its young and qualified personnel consisting of 1900 people. It offers quality and flavor together thanks to its production structure at European standards.

    Erpiliç, with capacity to generate 15% of the chicken production in Turkey, is one of the top 500 industrial corporations.
    Raw materials received by the feed factory under contracted business relations are tested in chemical and microbiological laboratories in accordance with the terms of the contract. Only the raw materials which comply with the standards are accepted, and out of standard materials are rejected. The raw materials which are accepted are piled up in predetermined storages. If stocking process is expected to a take long time, protective measures are taken against mold formation and toxins.

    Production

    Initially, raw materials needed for production are taken into dosage silos. Ratio of the feed to be produced is prepared based on the type of animal and the level of productivity. Production is performed with a fully automated computerized system. Each stage of production is continuously controlled by taking samples at each stage of processing and analyzing the feed in NIR device within 2 minutes.

    All feeds transported to hatcheries are quickly analyzed in NIR devices just as during the production process and are sent to the field upon receipt of conformity report issued by the laboratory.
    Production process continues, after the carcass chopping process, as a part of the products are sent to the further processing and delicatessen units. In the further processing pre-preparation department, raw materials are transformed into mixtures in accordance with the product formulations. This mixture is shaped in automatic machines using the moulds designed for that particular product, and then conveyed to cooking department following liquid and dry coating.

    Cooking stage is a computer controlled process consisting of fry cooking and steam cooking. Fully cooked products are taken into multi-storey freezer with -40°C ambient temperature, and internal temperature of the product is brought to -18°C. The product is then packaged and stored in deep-freezes until shipment.

    Delicatessen production consists of pre-preparation, cooking and packaging phases. Mixture prepared in the pre-preparation department in accordance with the product formulation are automatically filled by filling machines, taken to cooking carts and cooked in ovens under computerized control system.

    The products are first taken into resting units and then packaged and stored in cool storages until shipment. The storage area consists of fresh and frozen sections. The products are monitored under computerized environment based on first-in-first-out principle. The products in the storages are shipped to dealers in pre-washed and disinfected freezer trucks.
    Each health control stage of incubation eggs produced under BIO safety measures and hygienic conditions is regularly performed by veterinarians in charge.
    Development and health condition of the chicks during rearing, are periodically controlled by veterinarians and agricultural engineers in compliance with the EU standards in hatcheries, where they stay for 45 days.
    Both raw materials and feeds are subjected to microbiological and chemical (nutritional) tests in the laboratories. Presence of toxin, mold, salmonella, E.coli, total coliform, enterobacteria in the raw materials and feeds are controlled in microbiological tests.

    In chemical tests, moisture, raw protein, raw fat, raw cellulose, raw ash, starch sugar, metabolic energy, acidity, peroxide value and solutions in the raw materials and feeds are checked through infrared systems.

    In mechanical tests, pellet durability index (PDI) of the feed, crumble particle size and mixer sieve particle size of powder feed are checked. Foreign material and broken grain percentages in the raw materials are tested.

    Mineral substance analysis in feeds, raw materials and feed additives are performed using Spectrometer and Titration devices.
    Following all of the abovementioned steps, initially slaughtering is done according to Islamic rules in the slaughterhouse. Slaughtered chicken is automatically processed in high technology machines.

    Hens are transformed into carcass meat, cut in portions, packaged, labeled and taken into cold storage for aging purposes in the facility, which is inspected by in-house food engineers and veterinarians at every stage of the production process.

    Göynük Slaughterhouse
    Capacity of the Göynük Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
    Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts; whereas 1 shift is allocated for cleaning and disinfection activities. The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
    Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are controlled by in-house engineers and veterinarians.
    Our slaughterhouse consists of slaughtering, cutting, delicatessen, and further-processing product departments, where there is always a product for every unique taste.
    Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.

    Bolu Slaughterhouse
    Capacity of the Bolu Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
    Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts, whereas 1 shift is allocated for cleaning and disinfection activities.
    The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
    Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are constantly controlled by in-house food engineers and veterinarians.
    Our slaughterhouse consists of slaughtering and cutting departments.
    Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.
    Our breeding facilities are located in Bolu and Göynük. The breeding facilities consist of two sections called raising and egging.

    Every stage of the production process is regularly inspected by our agricultural engineers and veterinarians at our breeding facilities

    State-of-the-art technology is employed in the breeding facilities. Our company's principle is to place human health on the top of our agenda in all production processes.
    Incubation eggs are transported to incubation house facilities in Bolu and Göynük with special egg carrying vehicles under hygienic conditions and biological production process begins. After selection process and disinfectation process of incubating eggs coming from breeding units, they are placed into incubation machines. All phases are adjusted and monitored electronically in computer controlled machines in Turkey's most modern plant.

    Erpiliç has capacity of 80 million incubation eggs per year. 70 million of broiler chicks are produced in incubation units per year. After 21 days incubation phase, the chicks hatched from eggs are transferred to temporary growth coops after health controls performed by vets.

    There are three pieces of incubation facilities in our company. These facilities are fully equipped with modern machinery.

    Incubation facilities use cutting edge technology.

    All stages of production are controlled by agricultural engineers and the veterinarians.

    Each phase of hatchery production is done according to hygienic rules.

    All productions are primarily in the forefront of people's health.
    Quality raw materials are treated in special processes and sanitized. The raw materials are passed through airborne bacteria capturing filters and then feed is produced. Annual production capacity is 330 thousand tons.

    Broiler chickens at desired live weights are inspected by Erpiliç veterinarians before and during slaughtering process. Slaughtering process is conducted in accordance with Islam rules. Chickens are automatically processed in high technology machines and then taken into chilled storages.

    Salami, sausage, soudjouk, patty, burger and folded chicken products are produced using special seasonings and additives procured from leading companies worldwide, and offered to consumers with the touch of Erpiliç flavor.

    Göynük Feed Factory: Our feed factory, consisting of 35,000 m² outdoor and 5,500 m² indoor areas, has 330,000 tons of mixed feed production capacity on annual basis. Göynük Feed Factory is made up of two units called breeding feed production unit and broiler feed production unit.

    Bolu Feed Factory: Our feed factory, consisting of 60,000 m² outdoor and 4,500 m² indoor areas, has 220,000 tons of mixed feed production capacity on annual basis.
    MAIN STAGES OF THE SLAUGHTERING PROCESS:

    LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
    EVISCERATION
    AIR CHILLING
    WEIGHING, QUALITY DETERMINATION AND CUTTING
    PACKAGING, STORING AND SHIPMENT
    FURTHER PROCESSING DEPARTMENT

    1. LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
    Chickens are checked prior to slaughtering in compliance with the legislation in force and the norms of the European Union. When the chickens are brought to the slaughterhouse, their final check is performed by public veterinarians and in-house veterinarians. Upon approval of the veterinarians, the chickens are conveyed to the slaughtering section and the slaughtering process begins. The first phase is the live chicken reception unit. Vehicle carrying the chicken to be slaughtered approach the live chicken reception platform by receiving required information. Plastic crates full of chicken are automatically unloaded from the vehicle and placed on the operating band conveyor. Workers take the chickens from the crates and hang on the carousel. Empty plastic crates and the vehicle are washed and disinfected. The crates are loaded on the vehicles, which leave the slaughterhouse in order to be prepared for the same process in the following slaughtering day.In the meantime, the chickens hanged in shackles are hand-cut by the experienced and trained butchers according to Islamic rites. After that, blood is drained out of the carcass and then scalding process takes place in feather softening tank where chickens are prepared for defeathering. Subsequently, head is removed from the body and the headless carcass transferred to the evisceration line. During transfer process, feet of the chicken are cut using feet cutting machine.


    2. EVISCERATION
    Chickens are conveyed into the evisceration machine, and stomach area of the chicken is perforated. Evisceration machine completely removes internal organs of the chicken which come to the machine. The internal organs continue on the line towards the giblet separation machine, in which intestines and gall bladder are separated. Automation process continues in the subsequent stages. Chickens without internal organs are entered into the throat control machine where maws are removed and the chickens are passed to neck breaking machine. Chickens' necks are removed by the machine. Following removal of the necks, neck skins on the chickens are cut by a machine; and then the chickens are taken into the machine for complete washing including inside and out side. The machine washes inside and outside of the chickens using pressurized spray water. The chickens which are washed are sent to air chilling unit for chilling purposes.


    3. AIR CHILLING
    Since air chilling process is employed in our plant, microbiological criteria are fully satisfied and the best flavor is achieved. Air cooling units consist of 5 sections containing 3,500 meter long three storey conveyor lines. The chickens enter the air cooling units at 36 degrees temperature and are cooled down to maximum four degrees in the center as they leave the units. The chicken stay in the air chilling units for about 2.5 hours.


    4. WEIGHING, QUALITY DETERMINATION AND CUTTING
    The chickens which come out of the air chilling unit are passed to an automatic transfer machine equipped with a scale, where they are both weighed and transferred to the determination unit. The chickens which are weighed pass through the quality classification station and then fall into grammaging sections in accordance with the weight ranges and the qualities determined in the computer. The chickens which fall into the pans are first bagged and then packaged as whole carcass and sent to the stockroom. The chickens to be chopped do not fall into the pans and continue their way hanging on the conveyor. Then they are transferred to the cutting line via automatic transfer machine, and are delivered to the cutting modules based on the products to be produced. Pieces of the chopped chickens are separated into their respective sections, controlled for one last time, packaged and quickly taken to cold storage rooms.


    5. FURTHER PROCESSING
    Certain portion of the products produced at the cutting department is send to delicatessen units for further processing. In the further processing pre-preparation department, raw materials are transformed into mixtures in accordance with the product formulations. This mixture is shaped in automatic machines using the moulds designed for that particular product, and then conveyed to cooking department following liquid and dry coating. Cooking stage is a computer controlled process divided into two phases: fry cooking and steam cooking. Fully cooked products are taken into multi-storey freezer with -40°C ambient temperature, and internal temperature of the product is brought to -18°C. The product is then packaged and stored in deep-freezes until shipment. Delicatessen production consists of pre-preparation, cooking and packaging phases. Mixture prepared in the pre-preparation department in accordance with the product formulation are automatically filled by filling machines, taken to cooking carts and cooked in ovens under computerized control system. The products are first taken into resting units and then packaged and stored in cool storages until shipment. The storage consists of two sections called fresh and frozen. The products are monitored under computerized environment based on first-in-first-out principle. The products in the storages are shipped to the dealers by freezer trucks, which are washed and disinfected.
  • Products
    Whole Chicken Products
    Portioned Products in Bulk Packages
    Packaged Products in Tray
    Sauced Packaged Products
    Giblets Products
    Charcuterie Group Products
    Charcuterie Group Packaged in Tray
    Further Processed Products in Boxed
    Further Processed Products in Trays
    Individually Bagged Fresh Whole Chicken
    Whole chickens are placed in paper boxes; number of carcasses in each box depends on the weight of the chickens.
    Individually Bagged Whole Chicken
    Carcasses without the viscera and the neck are polybagged and placed in paper boxes.
    Individually Bagged Frozen Whole Chicken
    Carcasses without viccera and the neck are polybagged and placed in paperboxes. After that the products are quick frozen in last freezing tunnels. Finally the bags are shrink wrapped and stored as pallatized form at -180C.
    Whole Chicken in Polybags (Paper Box Packaging)
    Wings are removed, and the whole chicken is polybagged.
    Injected and Marinated Grill Chicken
    Wings are removed; seasonings and additives are injected to the chicken. They are put on the market as fresh.
    Hens
    The laying hens of broiler chickens, slaughtered after 64 weeks old.They are put on the market as fresh.
  • Dealers

    Dealer Name
    NUDEM GIDA LTD.ŞTİ.
  • Certificates
    Our main policy is to satisfy the needs and expectations of our customers, produce high quality and safe food under hygienic conditions in order to ensure consumer satisfaction by taking advantage of technological means on regular basis, contribute to the domestic economy through productions in rural areas under environmentalist approach and adapting the principles of universal food safety together with ensuring health and continuous training of our personnel.

  • Recipes
    Soups
    Salads
    Erpiliç Salad with Apple and Potatoes
    Main Course
    Erpiliç Salad with Apple and Potatoes
    Erpiliç Salad with Apple and Potatoes
    • 5 Potatoes
    • 1 Green apple
    • 2 cloves of Garlic
    • 4 pieces of Erpiliç Chicken Breast
    • 1 water glass of Erpiliç Chicken Broth
    • 5 table spoons of Cream
    • 1 table spoon of Lemon juice
    • Quarter of a bundle Parsley
    • Quarter of a bundle Garden rocket
    • 4 Fresh onions
    • Salt
    • Black pepper
    • For the sauce:
    • Whip thoroughly mayonnaise, cream, salt, lemon juice and black pepper in a bowl
    • For decoration:
    • Quarter of a carrot
    • 3 pickled Gherkin

     

    Peel the skin of the potatoes and cut them in cubic shapes. Do not cut the potatoes in too small pieces, otherwise they are hardened. Put the potatoes in a stew pan, add some salt, one glass of Erpiliç Chicken Broth and water until the level of juice in the pan just passes the ingredients. Boil everything for 10 minutes. You can extend the period depending on the size of the potatoes. Cut the scallions in small pieces. Shred the carrots and the apples. Chop up the garden rockets and mix with the mayonnaise. Cut the garlic and pickled gherkins in very small pieces. Drain the boiled potatoes and put them in a container, pour the mixture you prepared on the potatoes and mix it all. You can shred the apple last if you do not want it color to turn black. Pour the sauce on top. Add the Erpiliç Chicken Breast, which was boiled in another stew pan, and run the kitchen robot until the mixture becomes puree. Decorate with shredded carrot and pickled gherkins before serving.

    Walnut Pasta with Erpiliç
    Walnut Pasta with Erpiliç
    • 2 water glasses of Spiral pasta
    • 100 gram Walnut meat
    • 100 gram Shredded kashar cheese
    • 2 Erpiliç Schnitzels
    • 1 coffee cup of Oil
    • 1 desert spoon of Sesame
    • 1 clove of Garlic
    • Salt
    • Black pepper
    • Nutmeg

     

    Blanch the pasta in boiling water for 10 minutes and drain the water. Heat the oil in a stew pan. First cook the Erpiliç Schnitzel and then add the pasta and continue stirring. Stir cut walnut meats, garlic, nutmeg and roasted sesame in 2 table spoon of olive oil in another pan. Place the Erpiliç Schnitzel and the pasta mix on a plate and add some sauce on it. Add some black pepper on the dish and serve hot.

    Note: You can cook the same pasta with Erpiliç Drumsticks instead of Erpiliç Schnitzel.

    Erpiliç Chicken Breast Stuffing With Seasoning
    Erpiliç Chicken Breast Stuffing With Seasoning
    • 1 Erpiliç Chicken Breast
    • 1 small handful of Rosemary
    • 1 small handful of Basil
    • 1 small handful of fresh mint Fresh Mint
    • 1 small handful of Pearl onion
    • Half a tea glass of Bread crumbs
    • 2 tablespoon of Olive oil
    • For stuffing vegetable:
    • 1 Carrot Red beet (wrapped in aluminum folio and roasted in oven)
    • 1 Carrot
    • Half a potato
    • 1 table spoon of Olive oil
    • Powdered red pepper and other seasonings depending on the taste
    • Salt and black pepper

     

    Cut open the Erpiliç Chicken Breast using a fillet knife. Mix the thin sliced fresh rosemary, basil, mint, onion, vegetable, seasonings, bread crumbs, olive oil, salt and black pepper. Put some of this mixture on the middle of the chicken and wrap in roll shape. Wrap it first in stretch film and then aluminum folio, and blanch it in boiling water for about 20 minutes. Cut the red beet, potatoes and carrot in equal pieces, and then blanch them in boiling water in another stew pan. Sauté it adding olive oil, salt and black pepper. Slice the cooked Erpiliç Chicken Stuffing and serve with vegetables.

    Erpiliç Thigh For Grill With Olive Oil in Oven
    Erpiliç Thigh For Grill With Olive Oil in Oven
    • 6 Erpiliç Thighs For Grills
    • 1 Teaspoon Oregano
    • 2 Table Spoon Olive Oil
    • 1 Teaspoon Black Pepper
    • 1 Teaspoon Flaked Red Pepper
    • 1 Bowl Soy Beans
    • 2 Carrots

     

    Blanch Erpiliç Thigh For Grill meats in a stew pan. In another container, mix the olive oil with the seasonings. Coat the  Erpiliç Thigh meats For Grill thoroughly in this mixture, then roast them in a 200 degree oven for 15 - 20 minutes. Serve hot. Keep the soy beans  in hot water for 10 minutes. Shred the carrots. Add olive oil and salt and mix it all. Serve the mixture together with the Erpiliç Thigh meats For Grill just taken out of the oven.

    Erpiliç Fillet Shish Wrapped in Eggplant
    Erpiliç Fillet Shish Wrapped in Eggplant
    • 10 Erpiliç Fillet Shish
    • 3 Eggplants
    • 2 Egg Yolks
    • 1 water glass of Bread Crumbs

     

    Cut the eggplants so as to make rolls and cook in a hot pan until they slightly soften. Blanch the Erpiliç Fillet Shish in salted water and then wrap in the eggplants. Coat them with the whipped egg yolks and then bread crumbs. Fry them in hot oil. Serve with yoghurt sauce and  lavash (thin) bread.

    Vegetable Stew with Erpiliç
    Vegetable Stew with Erpiliç
    • 750 gram Erpiliç Chicken Breast
    • 2 Eggplants
    • 2 Tomatoes
    • 2 Long green peppers
    • 2-3 Onions
    • 4-5 piece Cloves of garlic
    • Black pepper
    • Salt
    • Red pepper
    • Fresh oregano

     

    Peel the skins of all vegetables. Cut them into small pieces and then put in a stew pot. Add the Erpiliç Chicken Breast cut in small cubic pieces into the stew pot. Then add salt, black pepper and red pepper. Cover it with an aluminum folio. Cook it in the oven for 40 minutes. Decorate with fresh oregano and serve.

    Erpiliç with Mashed Eggplant (Sultan’s Delight)
    Erpiliç with Mashed Eggplant (Sultan’s Delight)
    • 8 Erpiliç Chicken Shish
    • For side dish:
    • 4 eggplants – roasted and skins are peeled
    • Half a coffee cup of sesame oil
    • 40 grams shredded kashar cheese
    • 1 table spoon of butter
    • Half a coffee cup of sunflower seed oil
    • 4 water glasses of milk
    • 1 coffee cup of cream
    • 1 table spoon flour
    • Sufficient salt
    • For decoration:
    • A rosemary branch

     

    Cook Erpiliç Chicken Shish pieces on butter in a hot pan.
    For side dish: Roast the eggplants. Cut them in very thin strips. Put the milk in a saucepan on a cooker. Roast the flour with the oil for side dish in another saucepan. When the flour gets golden color, add milk and stir. Cook the mixture at a low heat while it becomes thick. Add the eggplants. Add salt, kashar cheese and cream and stir it all. Take if off the  cooker, add the sesame seed oil and stir one last time. Serve the Erpiliç Chicken Shish together with the side dish.

    Erpiliç Drumsticks With Curry Sauce Erpiliç Drumsticks With Curry Sauce
    Erpiliç Drumsticks With Curry Sauce Erpiliç Drumsticks With Curry Sauce
    •  6 Erpiliç Chicken Drumsticks
    • 1 Carrot, cut in medium size cubes
    • 8 Pickled gherkins
    • 1 Medium size onion, fine cut or shredded
    • 1 teaspoon of Salt
    • Half a teaspoon of Curry
    • Half a teaspoon of Cumin
    • Half a teaspoon of Red pepper
    • 1.5 glass of Hot water
    • Parsley, preferably fine cut
    • 2 teaspoons of Olive oil

     

    Cut the Erpiliç Chicken Drumsticks, carrot, onions and pickled gherkins in finger shapes. Sauté the Erpiliç Chicken Drumsticks, carrot, onions, olive oil and the seasonings in a large container. Add the pickled gherkins and continue sautéing. Finally add hot water.  You can add parsley depending on your preference. Serve the dish hot.

    Erpiliç Drumsticks With Vegetables in Oven
    Erpiliç Drumsticks With Vegetables in Oven
    • 6 Erpiliç Chicken Drumsticks
    • 10 Pearl onions
    • 1 Carrot
    • 3 Potatoes
    • 10 Brussels sprouts
    • 5 cloves of Garlic
    • Olive oil
    • Oregano
    • Flaked red pepper
    • Black pepper
    • 1 tea glass of Milk

     

    Coat the Erpiliç Drumsticks with salt, flaked red pepper, oregano and olive oil. Peel the potatoes and cut in cubic shapes. Peel the carrot and cut into four in thin long pieces. Add all other vegetables in the stew pan where the Erpiliç Drumsticks are, mix it all. Fill the mixture in a roasting bag and cook it in the oven for 40 minutes.

    Artichoke Au Gratin with Erpiliç and Chickpeas
    Artichoke Au Gratin with Erpiliç and Chickpeas
    • 1 tea glass of Chickpeas
    • 4 artichoke Cores
    • 2 pieces of Erpiliç Schnitzel
    • 1 tea glass of Cream
    • 100 gram Shredded kashar cheese
    • Sufficient quantity of Powdered red pepper
    • 1 clove of Garlic
    • 4 -5 drops of Lemon juice
    • 1 Egg yolk
    • Olive oil
    • Salt
    • Black pepper
    • Nutmeg

     

    Shred nutmeg on Erpiliç Schnitzels and sauté on a hot pan. Add the boiled chickpeas and continue sautéing. Complete this process by adding one pinch of salt. Add the olive oil, crushed garlic, lemon juice and the black pepper, and mix it all. In another container, mix the cream, egg yolk and shredded kashar cheese. Put the mixture with chickpeas and Erpiliç on the core of the artichoke then top everything with the kashar cheese mixture. Cook it in a 180 pre-heated oven until the top part is roasted.  This may take about 30 minutes. Sprinkle some powdered red pepper before serving.

  • News
    Important Information and Warning
    Important Information and Warning

    Please be careful for malicous people. Because They want to cheat some people by using our company’s name and products on the internet. If you are in doubt please call to our headoffice.

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  • anket
    Poll

    Please fill in the form in order to enable us to render you better services and products, and also to detect and clear our faults through a more objective approach.

    1- Are you an Erpiliç customer?

    2- Which of our products you buy more often?

    3- Which of our Further Processed products do you like?

    4- Do you know what dry plucking is and its advantages are?

    5- Does dry plucking have influence on your choice when buying chicken?

    6- Where do you buy our products?

    7- Can you find our products easily?



  • Career
    Human Resources Department is responsible from hiring new and quality resources and managing them in best possible way to achieve success in direction of the company strategies and targets.

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    Position
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    05932816
    Veteriner Hekim
    05932817
    Axapta Sistem Analisti
    05932818
    Axapta Yazılım Uzmanı
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    Head Office
    Erpiliç Entegre Tavukçuluk Üretim Pazarlama ve TİC. LTD. ŞTİ.
    Doğancı Mah.Mudurnu Yolu 7.Km BOLU
    Telephone: 0 374 253 48 48 Fax:0 374 253 42 00
    Consumer Information Service: 0 800 344 44 44
    Email: erpilic@erpilic.com.tr