Baking bread is one of my favorite weekend activities. It is therapeutic and rewarding. You mix up a bunch of ingredients, and at the end you have a gorgeous, handmade loaf of bread.
I received a review copy of Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe. The book is full of gorgeous photographs of enticing baked goods. I’m not against innovation and improvement, but I like to pay homage and respect to tradition. I love that the book clearly states that “the recipes may not be traditional, but they follow the spirit of the original dish.”
I have a long list of recipes that I want to make from the cookbook: lamb katmer, flower pogaca rolls, raspberry-rose petal turnovers, Turkish simit, crick cracks, cheese borek pie with nigella seeds, spanakopita serpentine… I could go on and on.
I have a go to brioche recipe, but I thought I would start with the Tahini brioche. It has a warm, nutty flavor and it’s perfect spread with salted butter and drizzled with honey. I used leftovers for French Toast. The full recipe is posted on Food 52. If you are a baker, I highly recommend the book. It is inspirational, the photos are enticing, and the recipes are really straight forward and not too complicated.
Disclosure: I received a review copy of Soframiz. I was not compensated for writing this post. All views are my own.