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Tag: middle eastern

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.

January 22, 2019
Sofra’s Chai Tea: Cookbook Review

Zoe’s Take:
8/10

I am not a tea drinker. I never have been, and no one has ever managed to convince me to like it. I’ve tried a ton of different types, made in different ways, and never liked any of them. But this tea, for some reason, is So Damn Good. The chai syrup is silky and thick with amazing flavor and mixed with the black tea and milk, it was so good. I wasn’t as big of a fan of the hot chai, but the iced chai is definitely my jam.

Eric’s Take:

8/10

I found this recipe delightful. I made a batch on a cold and snowy afternoon, and it hit the spot. I love tea, so I was already excited before trying it. The process was a bit long, because the Chai Syrup took some time to reduce and cool. The overall flavor was amazing. The different spices complimented each other, creating depth. I have two reasons for giving 8 points. The first point was lost because one ingredient, cardamom pods, is a bit difficult to come by. The second point was lost because I felt the syrup was too sweet. If I were to make this again, I would half the sugar. At the end of the day this was a great recipe, and I enjoyed preparing and drinking it!

January 9, 2019
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!

January 3, 2019