Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

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With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

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Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

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Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

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To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

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Afiyet Olsun! 

 

Baked Alaska (Elegant Ice Cream Cake w/ Meringue) + Culinary Torch from my Husband

Layers of ice cream, sponge cake and topped with lightly browned meringue! 

      Baked Alaska is like an ice cream cake, only better. With a layer of cake, two layers of ice cream and covered with a luscious and light meringue that is torched to golden perfection.

What can be more fun than having a culinary torch and using it to make delicious desserts?

For our wedding anniversary, one of the gifts that my amazing husband got me is a culinary torch. This special culinary gadget is what makes the Baked Alaska get perfectly browned and honestly, it is my favorite part of making this dessert. The culinary torch is also especially useful for making creme bruleé. It is responsible for creating that crispy caramelized sugar layer that makes it so special.

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What I love about Baked Alaska is that it really looks so beautiful and it tastes so good. With a little prep ahead of time, it is also great to make ahead of time and then just add and torch the meringue when you’re ready to serve it.

Here’s the recipe:

Baked Alaska (Elegant Ice Cream Cake w/ Meringue)

For the Cake:

  • 4 eggs
  • 1/2 c flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 1/2 c sugar

For the ice cream:

  • 2 cups vanilla ice cream (softened)
  • 2 cups chocolate ice cream (softened)

For the meringue:

  • 2 egg whites
  • 1 tsp white vinegar
  • 1/4 c water
  • 1/2 c white sugar

Preparation: 

Pre-heat the oven for 180C/350F. Grease a springform pan and set aside.

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For the cake: In a large bowl, whisk together the eggs and the sugar until well incorporated. Then add the almond extract and continue to whisk just until is mixed in. In a separate bowl, stir together the flour, salt and baking powder. Then add half of the flour mixture at a time into the egg and sugar mixture, stirring well in between each addition.

Pour the cake into a springform pan and pat it against the counter to release any air bubbles.

Bake for about 15-20 minutes. Note: I use a toothpick to test to make sure the cake is done. If the toothpick comes out clean, it is done. If not, it needs to bake a little longer.

Allow cake to cool overnight (if possible) and then using the base of the bowl that the ice cream will be filled in, cut out a circle piece of the cake. Note: it is kind of like tracing, think of the bowl as the tracing paper for your cake.

To prepare the layers:

Remove the ice cream from the freezer about 30-40 minutes ahead of time (depending on the weather where you live it might melt faster or slower).

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Then line the bowl with plastic wrap ensuring that the plastic wrap is firmly pressed against the bottom and sides of the bowl and that there is sufficient plastic wrap hanging over the sides. Note: don’t omit this step. It is a lifesaver when you actually go to remove the ice cream cake from the bowl.

Then spoon the softened ice cream into the bowl allowing each flavor to create its own layer.

Then take the circle piece of cake and firmly press it on top of the ice cream. Cover the cake with the plastic wrap overhanging on the sides of the bowl. Then place it in the freezer for a minimum of 2 hours or for several days (depending on when you want to serve the cake.

To make the meringue:

Place the sugar and water in a small sauce pan and bring to a light simmer, stirring constantly to ensure that the sugar does not stick. Once the sugar has dissolved, remove from the heat and set aside.

Place the egg whites and white vinegar in a very clean bowl and whisk until it forms soft peaks. Then while the beaters are still running, slowly pour in the sugar syrup mixture and continue whisking until stiff peaks form.

Take the cake out of the freezer and peel back the plastic wrap. Using a serving platter or plate, turn the bowl over and then gently lift the bowl. Then remove the remaining plastic wrap.

Using a butter knife (or a pastry bag if you prefer) spread the meringue on top of the cake until it is fully covered.

Then using a culinary torch, torch the meringue until it is evenly golden brown.

Serve and Enjoy immediately!

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Bon Appetit!

 

 

 

Homemade Apple Sauce (Simple & Delicious)

Just apples, a hint of sugar and a few of my favorite spices and you’re on your way to making homemade apple sauce.

I love applesauce. It was one of those things as I kid that I used to love to have as a snack. It just tasted so good; and honestly, I still love it. For years I never knew that it was so simple to make. I just relied on the store-bought kind until I moved to countries that don’t sell apple sauce. Lol! That’s when I go to my kitchen laboratory and get to work creating.

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The recipe is so simple. I mean, really simple. If you can cook apples and then pop them in a food processor — well, you have apple sauce.

Here’s the recipe:

Homemade Apple Sauce

  • 3 apples (I used Golden Delicious because they are sweet and delicious!)
  • 1/2 lemon (juiced)
  • 2 T white sugar
  • 2 cinnamon sticks
  • 2 cardomom pods
  • 3 cloves
  • 1 c water

Preparation:

Peel, core and slice the apples.

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Place the apples in a large stock pot. Add the lemon juice, sugar, cinnamon sticks, cardamom pods, cloves and water.

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Simmer for about 20 minutes (stirring occasionally) or until the apples are tender.

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Remove the cinnamon sticks, cloves and cardamom pods.

Transfer the apples to a food processor and blend until smooth.

Serve and Enjoy warm or pop it in the fridge for later. (It is really good cold, especially on a hot summer day! Simply refreshing!) 

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Guten Appetit!

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!

 

 

 

Strawberry Sorbet (Made from Scratch)

A refreshing, healthy & cool treat — this strawberry sorbet recipe is so simple and so good. Just a few simple ingredients!

As a kid, we not only went for ice cream but also we went out for frozen yogurt and sorbet. It was always an experience that I loved especially for the fact that I love soft serve frozen desserts.

This strawberry sorbet recipe is a throwback to my childhood because it is smooth and delicious just like I remembered eating the soft serve sorbet as a kid. Plus, it is so simple to make and it can be made using a plethora of different fruits.

 

 

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It is all natural and healthy because it is pretty much entirely just fruit. Plus, you can customize it to your desired sweetness using sugar, agave or another sweetener.

Here’s the recipe:

Strawberry Sorbet (Made from Scratch)

  • 2 c frozen strawberries
  • 1-2 T hot water
  • 1 T sugar (or honey, agave or sugar substitute)
  • 1 T lime juice

Preparation:

Place the strawberries in a food processor.

Add the hot water, sugar and lime juice.

Blend until smooth.

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Serve immediately or cover with plastic wrap or an air tight lid and place in the freezer.

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Guten Appetit!

 

 

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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Swiss Chard Bulgur Rissoto (Pancarli As)

Tender swiss chard is cooked with peppers, onions, bulgur, tomato paste and bulgur to create this comforting dish. 

Here’s the recipe:

  • 10 oz ground beef
  • 1 bunch of chard (cleaned and chopped)
  • 1/2 c medium sized bulgur
  • 1 onion (diced)
  • 1 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP tomato paste
  • 1/2 TBSP red pepper paste
  • 1 green pepper (medium sized, sweet or bell)
  • 1 red pepper (medium sized, sweet or bell)
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the ground beef until browned.

Add the olive oil and butter and then stir in the onions, red pepper and green pepper. Sauté until the onions and peppers are tender.

Then add the tomato paste, red pepper paste, salt and pepper.

Add the chard and over with 2 cups of hot water. Simmer for 10 minutes then stir in the bulgur and cook for another 5-10 minutes.

When it’s ready, it will be a thick mixture with little water remaining. Also, it will smell amazing.

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