Turkish Flatbreads (Yufka)
Begin to end: 13⁄4 hours (45 minutes energetic)
Makes six 8- to 9-inch flatbreads
The Turkish flatbread referred to as yufka is quick and simple to make largely as a result of it’s unleavened (that’s, yeast free). As chef Ana Sortun, whose recipe from “Soframiz” we tailored, explains, yufka is extra slender than a flour tortilla however extra substantial than phyllo. Yufka filled with filling, folded and toasted in a skillet turns into a gozleme (p. TK), or the flatbreads can be utilized to make sandwich wraps or for scooping up dips and spreads. This dough comes collectively shortly, requires solely an hour of relaxation, is a breeze to roll out and every bread cooks in simply a few minutes in a pan on the stovetop. A cast-iron skillet works greatest for getting good brown spots on the flatbreads, however nonstick will work, too, if that’s what you personal. Because the breads come out of the skillet, we slip them right into a plastic bag to maintain them comfortable and pliable. As soon as all of the rounds have been cooked, let cool to room temperature, then seal the bag and retailer at room temperature for as much as a day
(the breads are greatest used inside 24 hours of constructing).
Don’t cook dinner the flatbreads on each sides or they are going to change into too crisp and
crackery for folding and wrapping. Browned on just one facet, the breads can be totally cooked and able to eat, however they are going to stay comfortable and pliable.
INGREDIENTS
1⁄2 teaspoon plus 2 tablespoons extra-virgin olive oil
260 grams (2 cups) all-purpose flour, plus extra for dusting
1⁄2 teaspoon desk salt
2⁄3 cup heat water (about 110°F)
INSTRUCTIONS
Coat a medium bowl with 1⁄2 teaspoon oil; put aside. In a stand mixer with the dough hook, combine the flour and salt on low till mixed, 10 to fifteen seconds. With the mixer working, step by step add the water and a pair of tablespoons oil, then combine on low till the combination kinds a ball, about 1 minute. Improve to medium and knead till the dough is easy and elastic, about 3 minutes. Switch to the ready bowl, cowl with plastic wrap and let relaxation at room temperature for about 1 hour. In the meantime, lower six 9-inch squares of kitchen parchment; put aside.
Switch the dough to the counter. Utilizing a dough scraper or bench knife, divide the dough into 6 items, every about 70 grams (21⁄2 ounces), then type every portion right into a taut ball. Mud the dough balls flippantly with flour and canopy with a clear kitchen towel. Flippantly flour the counter, set 1 ball on prime and, utilizing a rolling pin, roll it into an 8- to 9-inch spherical about 1⁄8 inch thick. Place the spherical on a parchment sq.. Repeat with the remaining dough balls and stack the rounds on prime of one another, inserting a sq. of parchment between the layers.
Warmth a 12-inch cast-iron skillet over medium-high till water flicked onto the floor instantly sizzles and evaporates. Place 1 dough spherical within the pan and cook dinner till barely puffed and the underside is spotty brown, 1 to 11⁄2 minutes. Utilizing tongs, switch the flatbread browned facet right down to a 1-gallon zip-close bag (this retains the breads comfortable and pliable). Cook dinner the remaining dough rounds in the identical manner, stacking them within the bag (no want for parchment separators). Wipe out the pan if extra flour begins to construct up and smoke, and modify the warmth as wanted. Use instantly or cool, seal the bag and retailer at room temperature for as much as 1 day.
Turkish Flatbreads (Yufka): Spinach and Cheese Gozleme
Begin to end: 40 minutes
Servings: 6
Gozleme is a savory stuffed Turkish flatbread. To make it, yufka, an unleavened flatbread, is folded round a savory filling, then toasted till heat and flippantly crisped. A spinach and cheese filling is basic. To approximate the flavour and texture of the Turkish white cheese that’s used for gozleme, in her ebook “Soframiz,” chef Ana Sortun makes use of a mix of feta, kasseri and ricotta. That is our rendition of her recipe, which features a trio of contemporary herbs balances the richness of the cheeses. Selfmade yufka is greatest, however 8-inch flour tortillas are a fairly good stand-in.
Don’t use a standard (i.e., not nonstick) skillet or the gozlemes will persist with the pan as they cook dinner.
INGREDIENTS
4 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
1 cup whole-milk ricotta cheese
31⁄2 ounces feta cheese, crumbled (3⁄4 cup)
2 ounces kasseri cheese or Gruyère cheese, shredded (3⁄4 cup)
1⁄3 cup flippantly packed contemporary dill, chopped
1⁄3 cup flippantly packed contemporary mint, chopped
1⁄3 cup flippantly packed contemporary flat-leaf parsley, chopped
Kosher salt and floor black pepper
5-ounce container child spinach, chopped
6 Turkish flatbreads (yufka, see earlier recipe)
or six 8-inch flour tortillas
INSTRUCTIONS
In a 12-inch cast-iron or nonstick skillet over medium-high, warmth 1 tablespoon of oil till shimmering. Add the onion and cook dinner, stirring often, till softened and starting to brown, 3 to five minutes. Switch to a medium bowl; wipe out the skillet and put aside. To the onion, stir within the ricotta, feta, kasseri, dill, mint, parsley and 1⁄4 teaspoon pepper, then style and season with salt and pepper. In one other medium bowl, toss the spinach with 1⁄4 teaspoon salt.
Unfold the cheese combination onto the flatbreads (on the unbrowned sides, if utilizing Turkish flatbreads), dividing it evenly and leaving a 1- inch border across the edge. Divide the spinach among the many flatbreads, inserting it throughout the middle third, then fold the spinach-free ends to cowl the middle, like a enterprise letter, and press to seal.
In the identical skillet over medium, warmth 1 tablespoon of the remaining oil till shimmering. Add 2 of the stuffed flatbreads seam facet down and cook dinner, flipping as soon as, till golden brown on either side, 2 to three minutes per facet. Switch to a wire rack. Cook dinner the remaining flatbreads in 2 extra batches in the identical manner, utilizing 1 tablespoon oil for every batch. Serve heat.
Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses
Begin to end: 45 minutes (20 minutes energetic)
Servings: 4
That is our model of the intense, bracing salad that we had at Manzara Restaurant in Söğüt, Turkey. The dish usually is a part of a Turkish meze unfold, however we expect it additionally is a perfect accompaniment to simply about any sort of grilled meat or kebabs. The salad comes collectively simply, but it surely’s necessary to make use of ripe, flavorful tomatoes. We discover cocktail tomatoes (typically bought as Campari tomatoes) to be dependably candy and attractive irrespective of the season. Additionally, search for pomegranate molasses made with out sugar (examine the label), as its taste is fruitier and extra nuanced than manufacturers containing added sweetener.
Don’t bypass the step of permitting the onion to marinate within the pomegranate molasses-
lemon combination. The acidity mellows the allium’s pungency. It’s additionally necessary to permit
the salad to face at room temperature for about quarter-hour earlier than serving to permit the
tomatoes to melt barely and to offer the flavors an opportunity to meld.
INGREDIENTS
1⁄2 medium white onion, thinly sliced
3 tablespoons pomegranate molasses
2 tablespoons lemon juice
Kosher salt and floor black pepper
1⁄3 cup extra-virgin olive oil
11⁄2 kilos cocktail tomatoes, cored, every lower into 6 wedges
2 teaspoons dried mint (non-compulsory)
1 cup flippantly packed contemporary flat-leaf parsley, torn
1⁄2 cup flippantly packed contemporary dill, minced
INSTRUCTIONS
In a big bowl, mix the onion, pomegranate molasses, lemon juice and 1 teaspoon every salt and pepper; let stand for 10 minutes.
To the onion combination, add the oil and whisk to mix. Add the tomatoes, mint (if utilizing), parsley and dill, then toss. Let stand at room temperature for about quarter-hour. Style and season with salt and pepper, then switch to a serving bowl.
Rib-Eye Steaks with Rosemary & Pomegranate Molasses
Begin to end: 240 minutes, plus marinating, grill prep + resting
Servings: 4
At Manzara Restaurant in Söğüt, in southeastern Turkey, we tasted an excellent grilled rib-eye steak ready by chef Naci Isik. We thought the fruity, tangy-sweet taste of pomegranate molasses, the savoriness of onion and the resinous notes of contemporary rosemary within the marinade labored collectively as a scrumptious complement for the richness and smoky char of the meat. Our adaptation hews carefully to Isik’s recipe, with just a few modifications for cooking in a house kitchen and utilizing elements obtainable within the U.S. We suggest in search of out pomegranate molasses that doesn’t comprise added sugar; its taste is purer and extra intense than sorts made with sweetener. This recipe cooks the steaks open air on a charcoal or fuel grill; see extra directions to cook dinner the steaks on the stovetop in a cast-iron grill pan (if cooking indoors, you should definitely flip in your hood or open a window to vent any smoke).
Don’t overlook to scrape off the marinade and pat the steaks dry earlier than grilling. The
marinade comprises moisture and sugar that inhibit browning and trigger sticking. Making
certain the steaks are as clear and dry as attainable after they hit the grill grate will assist with higher browning and simpler launch.
INGREDIENTS
1 medium white onion, peeled and lower lengthwise into quarters
1⁄4 cup pomegranate molasses, plus extra to serve
1 teaspoon Aleppo pepper or 3⁄4 teaspoon candy paprika plus 1⁄4 teaspoon cayenne pepper
3 teaspoons minced contemporary rosemary, divided
Kosher salt and floor black pepper
Two 12- to 14-ounce boneless rib-eye steaks (about 1 inch thick), patted dry
Grapeseed or different impartial oil, for brushing
2 tablespoons salted butter, lower into 4 items
INSTRUCTIONS
Set a field grater in a 9-by-13-inch baking dish. Grate the onion quarters on the massive holes, permitting the pulp and juice to fall into the baking dish. To the grated onion, stir within the pomegranate molasses, Aleppo pepper, 1 teaspoon of rosemary, 1 teaspoon salt and 1⁄2 teaspoon black pepper. Add the steaks and switch to coat. Cowl and refrigerate for a minimum of half-hour or as much as 24 hours; flip the steaks a couple of times throughout marination. If refrigerated for longer than 1 hour, take away the steaks from the fridge about half-hour earlier than grilling.
Put together a charcoal or fuel grill. For a charcoal grill, ignite three-fourths a big chimney of coals, let burn till flippantly ashed over, then distribute the coals evenly over one facet of the grill mattress; open the underside grill vents. Warmth the grill, lined, for five minutes, then clear and oil the grill grate. For a fuel grill, flip all burners to excessive and warmth the grill, lined, for 10 to fifteen minutes, then clear and oil the cooking grate.
Scrape any extra marinade off the steaks and pat dry with paper towels. Brush one facet of the steaks with oil, then place oiled-side down on the grill (on the recent facet if utilizing charcoal). Cowl and cook dinner till properly charred on the underside, about 4 minutes. Brush the facet going through up with oil, then flip the steaks. Cowl and cook dinner till the second sides are properly charred and the facilities attain 120°F (for medium-rare), one other 3 to 4 minutes. Switch the steaks to a serving platter, sprinkle every with the remaining rosemary and prime every with 2 items of butter. Tent with foil and let relaxation for about 10 minutes.
Switch the steaks to a slicing board and lower into skinny slices on the diagonal. Return to the platter and pour over the juices from the slicing board. Sprinkle with salt and black pepper and, if desired, drizzle with extra pomegranate molasses.
To Cook dinner in a Stovetop Grill Pan
Comply with the recipe to marinate the steaks; if refrigerated for longer than 1 hour, take away the steaks from the fridge about half-hour earlier than cooking. Brush a 12-inch cast-iron grill pan with 2 teaspoons oil and warmth over medium-high till barely smoking. In the meantime, scrape any extra marinade off the steaks and pat dry with paper towels. Add the steaks to the pan and cook dinner with out disturbing till nicely browned on the underside, 5 to 7 minutes. Flip the steaks and cook dinner till the second sides are nicely achieved.
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PHOTO CREDITS: CONNIE MILLER OF CB CREATIVES
