Tahini Brioche

Soframiz Tahini Brioche
Soframiz Tahini Brioche

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.

Tahini Brioche Before Baking
Tahini Brioche Before Baking

Disclosure: I received a review copy of Soframiz. I was not compensated for writing this post. All views are my own.





Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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