Category: Bread

  • Cheese Borek: Cookbook Review

    Cheese Borek: Cookbook Review

    Zoe’s Take:
    7.5/10

    I like borek. I know them more commonly as borekas, and I ate many of them when I was in Israel last summer. They come in all different flavors, but any with cheese is the best. I liked these borek. I made the yufka myself, mostly because I don’t have a store that sells the pre-made anywhere near me. (I definitely could have rolled them a little thinner) While this borek was definitely good food, it wasn’t the super flaky and super crispy pastry that I know and love. My expectations are the reason this is a 7.5 and not higher rated.

    Eric’s Take:
    8/10

    I’d never had borek before this. I’ve had many different types of pastry using yufka (or similar dough like phyllo). Because this recipe calls for pouring a liquid milk mixture over the layers, the final dish came out denser than I thought. It also wasn’t as flaky as I thought it would be. Overall It was really good and I enjoyed it fresh and reheated the next day. This recipe lost points on two points. I felt there was something missing to counter the saltiness of the cheese. The other problem was that the instructions weren’t as easy as the other recipes to follow. There was some interpretation that ultimately didn’t matter, but did effect the final outcome slightly.

  • Simit: Cookbook Review

    Simit: Cookbook Review

    Zoe’s Take:
    10/10

    I LOVE SIMIT. Well who wouldn’t. It’s basically a better bagel. When they first come out of the oven, they’re crunchy and delicious. Soframiz recommends you eat them the day they are made. Well, I made simit mountain, so I didn’t eat all mine in one day. Days 2 and 3, they weren’t crunchy anymore, but were still tasty chewy and bagel-like. I must say, I am such a fan of this delicious bread. Really, what’s not to love?

    My Simit Mountain

    Eric’s Take:
    10/10

    These came out terrific! The recipe was easy to follow, and had simple ingredients. Like the other recipes in this cookbook I enjoyed making them. Being somewhere between a bagel and pretzel when fresh, these were a huge hit. We tried them with cheese warm. The next day we ate them as bagels with cream cheese. I found no faults with this recipe. I will absolutely be making these again!

  • Cookbook Review: Soframiz

    Cookbook Review: Soframiz

    This month, we are reviewing a fantastic cookbook that I actually use on a regular basis. Soframiz is a book full of vibrant Middle Eastern recipes from the Sofra Bakery & Cafe in Boston. We’re so excited to review this cookbook and to show you some amazing food.

    Our first review is Flower Pogaca Rolls. They are a common breakfast item in Turkey. While not usually made in the style of roses or flowers, these rolls are just as good formed as a regular roll.

    Zoe’s Take:
    10/10
    I might be obsessed with these rolls. I have a deep love of feta cheese, but also of bread and the soft buttery texture of the rolls, combined with the salty feta is absolute perfection in my mind. I have nothing bad to say because there is nothing bad about them.

    Eric’s Take:
    9.5/10
    I really loved these rolls. The recipe was easy to follow, the ingredients were easy to find and work with. This was by far my most successful bake on a bread, which makes me believe they’re “fool-proof.” The bread was soft and flakey, and remained so for about two days. This was a big surprise as the recipe called for no butter and only one egg. The only reason I dropped the recipe a half point is that there was nothing in the cheese mixture to cut the saltiness from the feta. Otherwise this was perfect!

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