Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.

Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining.

Sample recipes from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

Sausage Pita with Cumin, Orange, and Olive

The combination of cumin and orange creates a flavor that is unmistakably Greek. Pickled peppers and orange zest cut through the richness of this interpretation of loukanika, a popular Greek-style sausage. This flatbread is a Sofra favorite and has been on our menu since the day we opened. In Greece, this pita would be made with a yeasted flatbread like the manoushe but I find my yufka recipe easier to work with to achieve a thinness thats proportionate to the filling. You can substitute a store-bought pita for this that is already cooked. You will want to split the pita in half (or butterfly it) so that you have two rounds to work with and so that it remains thin. The method is the same as for gozleme but the flavors are something you would taste only in Greece

(1 Votes)

Yufka Dough Recipe

Yufka is non leavened dough that is thinner than a tortilla and heartier than phyllo dough it has a substantial bite but is still very flaky. It is rumored to be the original form of phyllo. Yufka is used to make many flatbreads, pastries, and borek, a baked or fried pie found in Turkey and the Middle East

(1 Votes)

Spoon Salad

The ingredients for a spoon salad are chopped small so that they can be eaten with a spoon or on a leaf of romaine. Spoon salads remind me of traditional Spanish gazpachos in which, as the vegetables sit, they weep a beautiful clean vegetable juice that is delicious to slurp up or soak into pita bread. There is a lot of opportunity to create different colors and textures in this salad by using yellow or orange peppers or a variety of heirloom tomatoes that might be in season in the early fall. If fresh pomegranates arent available, you can leave them out or substitute finely chopped French breakfast or watermelon radishes. If its summertime and hot, you can stir some ice cubes into the salad to quickly chill it and encourage more juices to form from the vegetables. It is delicious as is or served with yogurt, fried peppers, or grilled fish.

(1 Votes)

Tahini Shortbread Cookies

Very simple to make, these cookies are everything in one bite buttery and crunchy yet tender. These shortbreads work well when you need cookie crumbs for a crust or something to layer with vanilla ice cream and chocolate sauce. They are also the perfect afternoon pick-me-up with coffee, tea, or our Tahini Hot Chocolate

(0 Votes)

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