Hamur İşleri
Olive Poğaça (Zeytinli Poğaça)
Black olives, oregano and onion. Fail to account for the salt in the olives and the poğaça comes out salty.
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Tahini Poğaça (Tahinli Poğaça)
A mixture of tahini and sugar is spread on the dough and rolled up. A bun between sweet and savoury.
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Tahini Swirl Loaf (Tahinli Çörek)
Layers of tahini and sugar through the dough. Cut open, it shows a spiral.
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Sesame Braided Loaf (Susamlı Çörek)
Leavened, slightly sweet and braided. The classic baking for tea time.
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Simit
Dipping in molasses water gives the colour and that distinctive taste. Whether the sesame sticks depends on…
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Homemade Bread (Ev Ekmeği)
Four ingredients and patience. Steam in the oven is what makes the crust crisp.
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Kandil Simidi
Unleavened, raised with baking powder and crisp. The smell of mahlep and sesame is the smell of kandil nights.
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Poppy Seed Loaf (Haşhaşlı Çörek)
The loaf of the Afyon kitchen. Ground poppy seed is mixed with sugar and spread on the dough.
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Pide Bread (Pide Ekmeği)
High heat and a short time. The dimples pressed in with the fingers give pide its texture.
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Cornbread (Mısır Ekmeği)
A Black Sea classic. Cornmeal has no gluten, so it does not prove and stays dense.
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Village Bread (Köy Ekmeği)
Wholemeal, thick crusted and dense. A long prove deepens the flavour.
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Bazlama
Thick, soft village bread cooked in a pan. Yoghurt keeps the dough soft.
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Lavash (Lavaş)
A thin bread that cooks in two minutes in a pan. It puffs because the steam is trapped inside.
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Ramazan Pidesi
The square, heavily seeded and softer form of pide bread. Milk in the dough gives the softness.
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Homemade Yufka Sheets (Ev Yufkası)
The basis of börek, rolls and katmer. Rolled thin and cooked on a griddle in seconds.
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Katmer
A dessert from Antep: clotted cream and pistachio inside paper thin pastry. The dough must be stretched until…
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Gözleme
Unleavened dough cooked on a griddle. Going easy on the filling stops the dough tearing.
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Cheese Pide (Kaşarlı Pide)
Leaving a margin matters so the cheese does not run over the edges in the oven. The egg is cracked in for the…
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Pide with Mince (Kıymalı Pide)
Draining the topping and folding the edges. Both keep the pide from falling apart.
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Lahmacun
The topping is spread very thin and the oven is very hot. Without both, it is not lahmacun.
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Crêpes (Krep)
Half an hour of resting makes the batter thin and flexible. The pan temperature is set by the first one.
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Pizza Dough (Pizza Hamuru)
A long cold prove deepens the flavour. Dough left overnight in the fridge is a different thing.
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Pide with Diced Lamb (Kuşbaşılı Pide)
The meat is cooked beforehand and only finishes on the pide. Raw meat will not cook there.
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Cheese Puff Pastries (Peynirli Milföy)
Ten minutes to assemble with ready-made pastry and half an hour to bake. Keeping the pastry cold is the only…