- Print Length: 264 Pages
- Publisher: Ten Speed Press
- Publication Date: October 11, 2016
- Language: English
- ASIN: B01AQO170G
- ISBN-10: 1607749181
- ISBN-13: 978-1607749189
- File Format: EPUB
A charming collection of 100 recipes from Cambridge’s Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.
Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za’atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.
If you are a baker, this is a great inspirational book with practical recipes
Baking bread is one of my favorite weekend activities. It is therapeutic and rewarding. You mix up a bunch of ingredients, and at the end you have a gorgeous, handmade loaf of bread.
Soframiz is full of gorgeous photographs of enticing baked goods. I’m not against innovation and improvement, but I like to pay homage and respect to tradition. I love that the book clearly states that “the recipes may not be traditional, but they follow the spirit of the original dish.”
I have a long list of recipes that I want to make from the cookbook: lamb katmer, flower pogaca rolls, raspberry-rose petal turnovers, Turkish simit, crick cracks, cheese borek pie with nigella seeds, spanakopita serpentine… I could go on and on.
I have a go to brioche recipe, but I thought I would start with the Tahini brioche. It has a warm, nutty flavor and it’s perfect spread with salted butter and drizzled with honey. I used leftovers for French Toast. If you are a baker, I highly recommend the book. It is inspirational, the photos are enticing, and the recipes are really straight forward and not too complicated.