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SIMIT BREAD



    Turkish breakfast was served to the family on the weekend as I was so tempted to try making this Simit bread which was always at the back of my mind since I visited Istanbul few years back. You will see those street vendors standing or rolling up their carts through the streets or bazaars to sell this amazing looking bread which is their livelihood.


    Simit is a twisted circular bread, typically dunked in molasses and encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds. This is found across the cuisines of the former Ottoman Empire, and the Middle East. Its also known as Gevrek, Bokeh, or Koulouri. The size of the bread, its crunch, chewiness, and other characteristics vary slightly by region. They are typically served in the breakfast with lebnah, salad, fresh fruit jams, honey, olives etc.


    I made the classical version of this bread, encrusted with toasted sesame seeds. Served the Simit with the Turkish lebnah which was dabbed with chilli infused burnt butter. Alongside that was the shakshuka made by my daughter. Man the whole combo was delicious!


    Saffron, rose petal and camomile infused tea was also served in the Turkish tea glasses. Bought these beautiful hour glass shaped tea cups(very typical to Turkey) back in Sydney from a Turkish grocery cum crockery shop. Had them with me over 2 decades, still pretty intact after number of transits and so many years of traveling to different continents and countries, but as soon as I finished shooting for the spread, one of the saucers broke. It was heart breaking! 😔


    Follow the step by step recipe below and try making these interesting looking delicious breads at home which is pretty simple and easy to make. Bake your own bread at home during these interesting times. Stay home, stay safe!



    YIELDS: 10

    PREP TIME: 20 minutes

    BAKE TIME: 25 minutes

    PASSIVE TIME: 1 hour


    INGREDIENTS


    • 2 cups warm water

    • 1 tbsp sugar

    • 1 tbsp instant yeast

    • 5 cups all purpose flour plus 2 tbsp extra for dusting and kneading

    • 2 tsp salt

    • 1/4 cup olive oil

    • 250g/ 1 cup sesame seeds, lightly toasted

    • 3 tbsp pomegranate molasses

    • 2/3 cup water, extra



    METHOD


    1. In a stand mixer bowl, fitted with the hook attachment, pour 1 cup of warm water, add sugar and yeast, let it rest for 10 minutes until the yeast becomes foamy.

    2. Add olive oil and the second cup of warm water to the foamy yeast water and add 2 cups of flour. On a medium low speed, mix the dough until no dry bits of flour are visible. Let it stand for 20 minutes.

    3. Now gradually add rest of the flour in increments along with salt until a dough ball is formed wrapped around the hook. If required, add bit more flour to the dough if your dough is bit loose and sticky.

    4. Remove it on a lightly floured surface, knead it for 5 minutes to smoothen it. Tucking the seam side down, place the dough in a lightly oiled large bowl. Cover with damp kitchen towel or lightly oiled cling film. Leave it for an hour at a warm place in kitchen and let it rise double in size.

    5. Once the dough is fermented, transfer it to the lightly floured surface, divide the dough in 10 equal parts. Cover them with a kitchen towel to prevent them from drying.

    6. Take a piece of dough, drop it on a non-floured surface. Now roll it back and forth with your hands and make a long thin rope, about 2 feet long. Bend it in half from the center and hold the two loose ends together in one hand and twist the rope with your other hand to make the twisted rope. Now join the two ends together, slightly overlapping each other and make a circle/ring. To secure the loose ends, hold the dough ring from the top with one hand and with the other hand roll it back and forth to make it tight and secured.

    7. Repeat step 6 with rest of the dough pieces. Cover with kitchen towel and while working on the other pieces of dough.

    8. In a large bowl, mix pomegranate molasses and water to prepare the bath for the bread.

    9. Now dunk the bread in molasses water bath and dip them in toasted sesame seeds on both sides. Place it on the baking tray. Repeat the step for the other breads and let it prove for 30 minutes.

    10. Bake the bread in preheated oven at 180° C for 25-30 minutes.



    COOK'S NOTES:


    • Serve these with chilli infused burnt butter lebnah, olives, jams, honey and shakshuka for a scrumptious Turkish breakfast.

    • Make the healthier version of the same bread by replacing the all purpose flour with the wholemeal flour.


    ROASTED CAULIFLOWER, ALMOND AND FRESH TURMERIC SOUP



      Do you love soups like I do? I actually love having soups in my dinners most days. Not only during winter months, soups are quite a regular meal in my house. My husband and I enjoy soups in our dinners with a light salad or sometimes a crusty bread to go along.


      This creamy roasted cauliflower soup is so comforting and full of nutrition. It’s quite a flavorful soup made with wholesome ingredients, all plant-based and gluten-free. Roasting the cauliflower gives that extra flavor to this hearty soup.


      To make it very creamy while keeping it vegan friendly, all you need is soaked up almonds blitzed to a purée, this adds that luscious creaminess without adding any cream to it.


      Adding fresh turmeric to the soup gave that extra nutrition and slight hint of earthy fresh note to this soul food.


      Roasted garlic is also added to balance the colic produced from cauliflower.


      I can’t wait to share my recipe which will definitely add on to your list of favorites. Happy souping day!


      SERVES: 4

      PREP TIME: 15 minutes

      COOKING TIME: 15 minutes

      BAKING TIME: 25 minutes

      PASSIVE TIME: 6 to 12 hours



      INGREDIENTS


      For Soup:

      • 1 medium sized / 700g cauliflower head, sliced 0.5 cm thick

      • 1 garlic pod, whole

      • 1 medium onion, chopped

      • 1” piece fresh turmeric root

      • 1/2 cup almonds, soaked and peeled

      • 1/2 cup water

      • 3 1/2 cups almond milk

      • 2 cups vegetable stock

      • 2 tsp lemon juice

      • 3 1/2 tbsp extra virgin olive oil

      • 1 tsp sea salt


      For Garnish:

      • 2 fat cloves of garlic, thinly sliced

      • 1 spring onion, sliced

      • 3 tsp extra virgin olive oil

      • 1 tbsp toasted almond slices

      • 1/4 tsp freshly ground black pepper

      • Few small roasted cauliflower slices, reserved


      METHOD

      1. Preheat oven at 220° C.

      2. Tip the sliced cauliflower in a rimmed large baking tray, drizzle 2 tablespoons of olive oil and toss it to coat lightly. Sprinkle 1/2 tsp salt on top. Spread cauliflower in single layer.

      3. Trim about 1/4 inch off from the head of garlic pod and expose the tops of garlic cloves. Place the pod along with cauliflower in the baking tray. Drizzle half tbsp of olive oil over exposed surface of garlic.

      4. Place the baking tray in hot oven and bake for about 25 minutes or until cauliflower is tender and roasted.

      5. Once cooled slightly, squeeze out the garlic cloves from the skin. Reserve few small cauliflower slices aside for garnishing.

      6. In a small grinder, tip almonds and water and grind them to a fine paste.

      7. In a large saucepan, warm remaining 1 tablespoon of olive oil, add onions and sauté for 2-3 minutes until translucent.

      8. Add the roasted cauliflower, garlic and grated fresh turmeric and salt, sauté for a minute. Add almond paste, almond milk and vegetable stock to the cauliflower, stir to mix.

      9. Bring to boil, cover with lid and simmer for 5 minutes. Remove and add lemon juice.

      10. Let cool slightly for 3-4 minutes, blend with hand blender or in a blender jar to make smooth and creamy textured soup. Season with some extra salt if required.


      To Make Garnishing:

      1. Warm 1 teaspoon of oil in a small pan, add sliced garlic, roast for a minute until light golden in color and remove from pan.

      2. Now ladle the soup in serving bowls, garnish with reserved cauliflower slices, roasted garlic slices, spring onion and almond slices.

      3. Drizzle 1/2 tsp olive oil and a pinch of black pepper.



      COOK'S NOTES:

      • If you can't get hold of the vegetable stock, add a heaped tablespoon or a knob of vegetable stock mixed with 2 cups of hot water instead.

      • For a non-vegan alternative, vegetable stock can be replaced with chicken stock instead. A dash of butter can also be added for an extra flavour.



      FALAFEL



        These falafels are my take on traditional falafel recipes which are naturally vegan, gluten-free and vegetarian friendly. My introduction to these Middle Eastern appetizers were first done 22 years back in Australia, when an Iraqi friend opened up her restaurant and showed me how to cook this most delicious comforting appetizer.


        Moving into the Middle East developed my love for these gorgeous crispy green balls even more.


        These falafels are best made with dried and soaked chickpeas, not canned. Canned chickpeas go mushy and would be soggy in texture. These are a good source of vegetarian protein traditionally served with a dipping sauce called ‘tahini’ made with sesame paste, garlic and lemon which makes the best combo served either in pita pockets or wraps with fresh salad.


        If you are watching your diet and counting on your calorie intake, these can be easily made in air fryer or baked in the oven too. For your convenience, I have shared the recipe of how to and bake and air fry them in the tips.

        YIELDS: 25 pieces

        PREP TIME: 10 minutes

        COOKING TIME: 15-20 minutes

        PASSIVE TIME: 6 hours to overnight



        INGREDIENTS

        • 1 cup chickpeas

        • 1/2 tsp baking soda

        • 1/2 tsp baking powder

        • 1/2 tbsp plain flour

        • 1 tsp cumin powder

        • 1 tsp coriander powder

        • 1/4 tsp cayenne pepper or chilli powder

        • 1 small onion, chopped

        • 4 cloves garlic

        • 3-4 tbsp of parsley, chopped

        • 1/2 tsp sesame seeds

        • Salt to taste

        • Oil for frying



        METHOD

        1. Soak chickpeas overnight or for 6 to 8 hours; drain and put in food processor.

        2. Add all other ingredients except sesame seeds and baking soda; blend to make coarse paste. Now add sesame seeds, baking soda and powder.

        3. With the help of falafel instrument or ice-cream scoop, shape them in thick disks or flat balls and deep fry in medium hot oil for 2 to 3 minutes each side until golden brown.

        4. Serve as it is with tahina sauce or make pita pockets with salad and tahina.



        COOK'S NOTES:

        • Falafels are best cooked with soaked chickpeas. Do not use canned chickpeas to make falafels as they will go mushy.

        • If you are conscious about your calorie intake you can make baked falafels in the oven or air fry them.

        • In the Oven: Bake the falafel balls at 200°C for 18-20 minutes, flip and bake for another 15 minutes.

        • In the Air Fryer: Spray the falafel balls with non-stick cooking spray or oil and bake them at 180°C for 20-22 minutes.


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