Homemade Simit: Turkish Bagels (Authentic, Crispy & Delicious)

Crispy on the outside, coated with toasted sesame seeds, but soft on the inside; there is nothing quite like a Simit (Turkish bagel).

There is nothing quite like a fresh-baked Simit (Turkish bagel). You can find them in most Turkish bakeries but also from street carts selling them from just 1 or 2 lira. It is a quick and simple breakfast or snack and one of my favorites.

The art of making a Simit is beautiful. The bread is rolled out into long thin ropes, twisted and then shaped into a circle. Then it is dipped in molasses water and toasted sesame seeds and baked to crispy perfection. Making Simit at home is so much fun and so rewarding especially when you take that first bite. Yum.

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Here’s the recipe:

For the dough:

  • 2 c flour (plus more for dusting & kneading)
  • 2 1/4 tsp dry yeast
  • 2/3 c warm water
  • 1 tsp salt
  • 1 tsp oil

For topping the simit:

  • 1 c sesame seeds (toasted)
  • 1 T molasses
  • 2 c warm water

Preparation:

To make the dough:

To make the dough, place the flour and salt in a bowl and stir. Then mix together the water and yeast in a separate bowl and add it to the flour mixture.

Stir until well incorporated and then pour onto a floured surface and knead for about 10 minutes.

Place the dough in a lightly oiled bowl and cover with a damp towel or piece of plastic wrap. Allow the dough to rise for 1 hour in a warm place.

Meanwhile, place the sesame seeds onto a dry frying pan and toast until fragrant and lightly browned. Then pour them onto a plate and cool.

In a shallow bowl, mix together the molasses and the water.

To roll out the simit:

Method #1 The “Two Rope Method”:

Take 2 golf ball size pieces of dough and roll them out into a thin rope about 8 inches long. Then wrap them over each other and form into a circle.  Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

Method # 2 “The One Rope Method”:

Take 1 piece of dough about twice the size of a golf ball and roll it into a long rope about 16 inches long. Holding it in the air, fold it over and then spin into a twist. Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

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To top and bake the simit:

Pre-heat your oven for 200C/392F.

Take each simit and dip it on both sides into the molasses water and then dip into the toasted sesame seeds and place on a parchment lined baking sheet. Continue until all of the simit have been coated.

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Bake for 15 – 20 minutes or until the simit are nicely browned.

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Serve & Enjoy (preferably while they are still warm with a glass of Turkish cay).

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Afiyet Olsun!

 

 

 

Brötchen (Traditional German Bread Rolls–Homemade)

Brötchen, literally translated means “little bread.” These delicious traditional German bread rolls take me back to Germany every time I make them. 

I’ll never forget my first trip to Germany. We arrived at the airport and I was so excited. I was getting to see my husband’s homeland for the first time. When we arrived, the first thing we ate was a Bratwurst and from there, the delicious food never ceased.

I am so blessed because my Schwiegermutter (German for mother-in law, but we prefer mother-in-love) and my husband’s Oma (German for grandma) are such amazing cooks! I never leave Germany with an empty stomach and we always take some delicious edible goodies with us.

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It is natural that I love Brötchen simply because I love good bread; and Brötchen are very good! Breakfast always includes at least one. So, since we don’t live in Germany, it was only natural for me to make my own Brötchen at home. I always enjoy making them and it is such a special experience for me. I hope you enjoy this recipe as much as I do.

Here’s the recipe:

Homemade Brötchen (Traditional German Bread Rolls

For the dough:

  • 2 cups all purpose flour
  • 1 package of yeast
  • 1 T honey
  • 1 tsp salt
  • 3/4 c – 1 c warm water

For the egg wash:

  • 1 egg
  • 1 T water

Toppings:

  • sunflower seeds
  • sesame seeds
  • rolled oats

Preparation:

In a measuring cook, stir together the water, honey and yeast. Let set for 5-10 minutes.

Place the flour in a large bowl. Sprinkle the salt on top and stir.

Pour over the yeast mixture and stir well with a wooden spoon until well combined.

Then pour the dough onto a clean, floured workspace.

Knead the dough for 10 minutes. Roll into a ball and place the dough into a bowl or place it on the floured surface and cover with a kitchen towel or plastic wrap and let rise for 1 hour.

Knead the dough again for a couple of minutes and then divide the dough into equal size portions.

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Shape the dough into small ovals (for the traditional bread rolls) and small circles for the “modern style” bread rolls with the toppings.

Place the bread rolls on a baking sheet lined with parchment paper dusted with flour.

Cover the bread rolls with a kitchen towel and place in a warm place to rise for 1 hour.

Pre-heat the oven for 200C/ 392F.

With a sharp knife, cut the baking slits in the top of each bread roll.

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To make the egg wash: whisk together the egg and water.

Brush the top of each bread roll with the egg wash.

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For the round bread rolls, top with the toppings of your choice.

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Bake in the oven* for about 15-20 minutes or until golden brown.

*Wink Hint: When you pop the bread rolls in the oven, take a spritzer spray bottle and spray a little water at the bottom of the oven (then close it immediately) to create a little steam-action. This helps the bread rolls achieve their nice and crispy crust.

Serve & Enjoy!

Guten Appetit!

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Homemade Baked Pita Chips

Crunchy, flavorful and so good. These homemade pita chips are super simple and super delicious.

I love pita bread but sometimes I find it difficult to consume it all before it spoils. So, these pita chips are the perfect solution. Once they are baked I toss them in a sealed plastic bag and they stay fresh (although most times they don’t last for more than a few days).

Plus, these pita chips are super affordable. For the price of one bag of chips I can make at least 3 bags. Another bonus, no artificial ingredients. When you make your food at home, you get to decide what goes in and what stays out.

Here’s the recipe:

Homemade Baked Pita Chips

  • 8 pieces of pita bread
  • 4 T olive oil
  • salt (to taste)

Preparation:

Preheat your oven to 375 F (approx. 160 C) & line a baking sheet with parchment paper.

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Cut the pita bread into triangle pieces (or whatever shape you like. You can be creative here because they will taste great regardless of their shape).

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Divide the two layers of the pita bread to create single layer thin chips.\

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Place a handful of the pre-baked pita chips on the baking sheet.

Drizzle with half a tablespoon of olive oil and sprinkle with salt.

Toss until well combined and spread out to form an even layer.

Bake for 7-8 minutes (may vary depending on your oven).

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Place on a serving platter & enjoy!

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Guten Appetit!

Soganli Lahmacun (Onion Turkish Pizza)

A twist on the traditional Turkish pizza, this Soganli Lahmacun, is packed with flavorful finely minced onions, meat and more!

I love Lahmacun. But I mean who wouldn’t? It has a very thin, perfectly crispy around the edges and it’s packed with delicious fresh flavor. While the traditional Lahmacun is amazing, I must say that this Soganli Lahmacun is also delicious in it’s own unique way. All of the ingredients are minced together so finely that when you taste the pizza, you actually taste all of the ingredients all together. And, my oh my, how yummy they taste together.

Here’s the recipe:

  • 500 grams ground beef
  • 1 kilo of red onions
  • 3 garlic cloves
  • 2 medium red peppers (sweet or bell peppers)
  • 150 grams walnuts (shelled)
  • 1 TBSP ground cumin
  • 2 TBSP red pepper flakes
  • 2 TBSP pomegranate molasses
  • 2/3 c tomato paste

Preparation:

Peel the onions, rinse and drain.

Peel the garlic cloves.

Wash, cut in half and remove the seeds of the peppers.

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NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!

If you don’t have a local FIRIN, here’s what you’ll need to do:

Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).

Using the bread dough recipe below, prepare your lahmacun.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.

Next, take 2-3 TBSP of the quince mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.

Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C  (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.

Then remove from the oven, serve and enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

10 Spice Roasted Potatoes

Crispy on the outside, soft and delicate on the inside, these spiced roasted potatoes are so delicious and full of flavor!

Ten is the magic number for these potatoes. A blend of some of my favorite spices, these potatoes pack a punch! Roasted to perfection with a drizzle of olive oil, they are crispy and so delicious!

Don’t have 10 spices? No problem. You can customize this recipe to the spices you do have and the spices you like. Make this recipe your own and enjoy the fruits of your labor. Well done! Your hard work will pay off!

Check out this video below to see how I prepare them.

Spiced Roasted Potatoes

  • 1 TBSP cumin
  • 1 TBSP cilantro
  • 1 TSP oregano
  • 1 TBSP curry powder
  • 1 TBSP salt
  • 1/2 TBSP black pepper
  • 1/2 TBSP red pepper flakes
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP tumeric
  • 3 scallions (sliced)
  • 2 large potatoes (peeled and diced)
  • 2-3 TBSP olive oil
  • fresh parsley (optional: garnish)
  • yogurt or sour cream (optional: garnish)
Preparation:
Clean the potatoes and the scallions.
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Peel the skin off the potatoes and dice into small chunks. Rinse thoroughly, pat dry and place in a large bowl.
Slice the scallion into thin pieces and add it to the bowl with the potatoes.
Add all of the spices into the bowl with the potatoes and scallions. Then drizzle with olive oil.
Stir everything together until the potatoes are thoroughly coated with the spice mixture.
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Place the potatoes evenly on a parchment lined baking sheet.
Bake for about 40 minutes or until golden brown, turning the potatoes halfway through.
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Serve with a garnish of fresh parsley and dollop of thick yogurt or sour cream.
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DIY Buttermilk

Need buttermilk in a pinch to complete your recipe? This DIY recipe is a simple solution. With just two ingredients, you’ll have a fresh batch of homemade buttermilk.

As a kid, my mom always had buttermilk in the refrigerator. It was essential. She used it mostly in baking, pancakes and corn bread and so she never was without it (because she’s an amazing lady!)

But there have been numerous times, when I started a recipe and looked in my fridge only to realize I’m all out of buttermilk but I still wanted to finish the recipe.

This 2 ingredient recipe is the simple solution. I even got out my culinary science equipment to prepare it (baking & chemistry are best friends).

Here’s the recipe!

Or, just watch the video below. I hope it’ll solve your buttermilk wishes or just make you smile.

 

DIY Homemade Buttermilk

  • 1 cup milk
  • 1 TBSP white vinegar (substitute lemon juice if desired)

Preparation:

Pour the milk into a small container. Add the vinegar and stir.

Allow the mixture to sit for about 10 minutes.

Voila! You have your buttermilk ready to use immediately!

So simple 🙂

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Vanishing Candied Almonds

All natural almonds with a crunchy and sweet coating, baked to perfection! 

These candied almonds are called “vanishing” for a reason. Quite simply because they vanish. Whether you make them for yourself or if you make them for gift giving, one thing is for sure, these almonds will vanish. They are such a delicious gourmet treat that are actually so simple to make at home with minimal ingredients.

Start with a big bag of raw almonds and then open your kitchen cupboard to get the rest of the ingredients.

Here’s the recipe:

P.s. Here’s a video I created that shows you how I make the almonds.

Vanishing Candied Almonds

  • 1 lb of raw almonds
  • 1 egg white
  • 1.5 TBSP water
  • 1.5 TBSP melted butter
  • 1.5 tsp vanilla extract
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp nutmeg
  • 1 TBSP cinnamon
Preparation:
Preheat the oven to 250F or 120C and line a baking sheet with parchment paper.
Separate the egg white from the yolk and put the egg white in a bowl. Add 1.5 TBSP of water and whisk together until frothy. Then add 1.5 TBSP of melted butter and 1.5 tsp of pure vanilla extract and whisk until combined. Pour in the 500 grams of raw almonds and stir to ensure that the almonds are well coated with with the wet mixture.
In a separate bowl combine 1/4 cup of white sugar, 3/4 cup of brown sugar, 1 tsp of nutmeg and 1 TBSP of cinnamon and stir until well incorporated.

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Pour the sugar mixture over the wet almonds and stir thoroughly, being sure to coat all of the almonds. Pour the almonds onto a baking sheet lined with parchment paper. Spread out the almonds in an even layer.
Bake for one hour, turing the almonds every 15 minutes. Then, remove the almonds from the oven and cool them on the baking sheet.
Serve and Enjoy! Or, package them up in cute jars and give them as a delicious gift!
Bon Appetit!
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