Bread, Tahini, Jam and Soft Cheese: Turkish Breakfast Recipes by Esra Muslu | Turkish food and drink

FOr me, a traditional Turkish breakfast, known as breakfastAnd the It is the best meal of the day. I can take it seven days a week. Typically, there will be black and green olives, cucumbers, cured meats, dips and sauces, eggs, a variety of cheeses, fresh tomatoes, fruit jams, honey, sweet molasses, fresh bread, pastries and butter. All of these can be found in any Turkish supermarket, but in my restaurant, Zaheter, we love to make our own bread, pastries and toppings. Add sour cherry jam, raspberry molasses and sweet tahini lor Cheese with clotted cream and toast – or even try making your own OpeningTurkish soft bread with butter.

flour grape molasses (raspberry molasses and tahini)

to equip 5 minutes
serve 8

100 grams of tahini
50gm raspberry molasses (I love Koska, it is widely available on the internet)
roasted sesame seeds or walnuts, to serve

Stir the tahini and molasses until homogeneous. Serve on a plate with toasted sesame seeds or walnut chunks. It’s that easy! This will keep for a week in the refrigerator, or up to a month in the freezer.

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cherry jam (cherry jam)

On sunny summer days in Turkey, we make our jam naturally in the sun for great color and intense flavour. The jam is boiled for a shorter time, before being spread out on trays in the sun on the terraces or balconies for about a week, until it hardens and hardens well.

to equip 15 minutes
drenched Overnight
cook 40 minutes
Make 4-5 jam jars of 200 ml

1 kg sour cherry (or any seasonal fruit), cut in half and seeded
1 kg wheel Sugar

Put the cherries and sugar in a pan and let it soak overnight.

The next morning, boil the cherries and sugar and simmer on low heat without a lid for 30-40 minutes, until it turns into a jam-like consistency. Be patient, but do not let the jam turn dark. When you think it’s ready, do a wrinkle test: Put a little jam on a plate that’s been in the freezer for two minutes. Leave it for a minute, then push the jam with your finger – if it wrinkled, then it is ready.

Put the jam with a spoon into sterilized jars and seal. store in a dark place for up to a year; Once opened, store and eat within two to three months.

sweet lor (curd cheese)

In the restaurant, we make our own desserts lor By curdling and filtering milk, but it is very easy to try it at home.

to equip 5 minutes
comfort Overnight
cook 10 minutes
serve 10

500 ml milk (pasteurized)
1½ tsp apple cider vinegar
170 g Greek Yogurt
juice of half a lemon

Combine milk, vinegar, yogurt and lemon juice in a saucepan and bring to a boil over medium heat. When the mixture begins to curdle, set aside in a bowl, preferably overnight.

The next morning, strain the contents of the bowl with a cotton cloth to remove the water. It is best to store it in the refrigerator for a day before serving for its sweet flavour. Then it is kept in the refrigerator for three to four days.

Opening (Turkish cake)

to equip 30 minutes
cook 15 minutes
Make 17

200 grams of water
250 gm milk
250 gm sunflower oil

25 grams fine sugar
30 grams of salt
1 kg normal
flour
55 grams yeast
130gm soft butterrelaxed

to glaze
2 egg yolks
15 grams nigella seeds

Combine the first 7 ingredients in a large bowl and knead until it forms a nice, smooth dough.

Divide the dough into 17 balls, each weighing 130 grams, then shape each one between the palms of your hands into a rectangle about 20 cm wide.

Spread the softened butter on the dough and roll it into a long sausage. Fold the ends together, then roll the dough and shape it into a bagel shape, closing the ends together. Repeat the process with the rest of the dough balls.

Place the sleeves on an oven tray lined with baking paper, making sure there is some space between each. Grease the asma dish with egg yolk and sprinkle over the nigella seeds.

Bake in oven preheated to 165°C (145°C fan)/315°F/gas 2° for 15 minutes, or until asma is a rich golden color. Her feet are warm. You can also freeze the acai before baking: take it out and leave it to ferment for an hour or two before baking. Health and wellness!