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This may be the last of my yufka posts unless I find good clips and photographs from my visits to Gulluoglu and Imam Cagdas. Yufka for baklava is much thinner than that for regular or su boreks. Until then, you have to do with these clips I shot in a cafe where we had stopped not far from Safranbolu, a UNESCO world heritage site. It was lucky we arrived as the woman was rolling out yufka for su borek (possibly the most famous of all boreks, a meat or cheese pie that is baked whole then divided into square portions). The yufka for su borek is boiled before being used to make the pie, a little like lasagna, and I had been wanting to see the process from when I had read about it in Nevin Halici’s Turkish Cookbook, which by the way is totally brilliant.

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salep-replacement copy

I have known salep all my life. I have had it in ice cream and in the eponymous winter drink which we used to buy on the street in Beirut after late nights out on the town, to have with croissants or ka’keh (sesame galette). Still, it wasn’t until a couple of years ago that I finally saw what salep looks like in its un-powdered form. I was walking through the bazaars of Safranbolu, in Turkey’s Black Sea region with my great friend, Nevin Halici, when I noticed lovely necklaces of dried translucent objects hanging outside several shops. I asked Nevin what they were and she said salep (dried orchis tubers that are ground into a fine powder which acts as a thickening agent). And inside the shop we entered, there was a very large jar of the salep in powdered form.

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