Baharat-spiced bread from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 46) by Selin Kiazim

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Romaine lettuce salad with candied walnuts & feta dressing; Courgette, feta & mint fritters; Cypriot pastirma, broken eggs, spicy tomato & bread sauce with tomato-pomegranate salsa & yogurt; Menemen; Black olive, hellim, onion & mint loaf; Cheese, spring onion, baharat & garlic böreks; Baharat & chilli-spiced fish böreks; Spinach & feta börek; Çemen-braised short ribs with brown butter bread sauce; Spiced braised oxtail with shallots; Crispy pomegranate-glazed lamb with yogurt; Pistachio-crusted cod with preserved lemon butter sauce; Sea bass with caramelized shallot purée & pomegranate dressing; Chilli-roast cauliflower; Ricotta dumplings with yogurt sauce, chilli butter & pine nuts; Sour cherry pearl barley, crispy kale, yogurt, chilli butter & sheep's cheese; Buttered freekeh with chickpeas, green olives, currants & pistachios; Turkish coffee; Cypriot 75; Medjool date butter; Muhammara; Semolina custard & filo börek; Spiced rice pudding brûlée with pistachios, caramelized pineapple, rum jello, lychees & candied lime zest; Chocolate, prune & cardamom delice; Muhallebi with strawberry jelly; Traditional Turkish çay

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fast-action dried yeast for fresh yeast. This recipe forms part of the Oklava Brunch and part of the “Dinner Party” and “Date Night” menus as described on pages 30, 132 and 133 in the book.

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