Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook]

by Ana Sortun, Maura Kilpatrick

Overview

This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. 

Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their 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. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

Product Details

ISBN-13:	9781607749189
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/11/2016
Pages:	264
Sales rank:	317,757
Product dimensions:	8.30(w) x 10.26(h) x 1.02(d)

About the Author

ANA SORTUN graduated from La Varenne Ecole de Cuisine de Paris and opened Oleana in 2001, immediately drawing raves from the New York Times. She was awarded the Best Chef in the Northeast by the James Beard Foundation in 2005, and opened Sofra in 2008.

After receiving a graduate certificate in baking at the California Culinary Academy, MAURA KILPATRICK moved back to her hometown to work for many of Boston's top chefs. In 2001, she worked with Sortun to develop the concept for Oleana, followed by Sofra in 2008. Kilpatrick has earned several nominations from the James Beard Foundation for Outstanding Pastry Chef and the title of Boston's Best Pastry Chef from Boston magazine.

Read an Excerpt

DRAGON BEAN PLAKI SERVES 8
(Continues…)

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Excerpted from "Soframiz"
by .
Copyright © 2016 Ana Sortun.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

1 INTRODUCTION 

7 BREAKFAST 
49 MEZE 
91 FLATBREADS 
117 SAVORY PIES 
143 COOKIES AND CONFECTIONS 
167 SPECIALTY PASTRIES, CAKES, AND DESSERTS 
199 BEVERAGES 
209 PANTRY 

231 ESSENTIAL INGREDIENTS

Editorial Reviews

Their moist and tender carrot cake…has spoiled me for every other carrot cake in the universe.

The New York Times - Melissa Clark

06/20/2016
During a trip to the Middle East, Sortun and Kilpatrick discovered sofra, an approach to preparing food, similar to tapas, in which meals consist of a variety of small plates. Inspired, the two opened Sofra Bakery and Café in Cambridge, Mass., in 2008. Readers who can’t make it to the restaurant can recreate many of its signature dishes thanks to this terrific collection. Start the day with pistachio “Pop Tarts” with rosewater glaze, then work through an afternoon meze of small plates such as a hearty barley and chickpea salad; some of their many hummus recipes, such as warm hummus with spicy lamb and pine nuts; or red lentil durum with pickled peppers. Home cooks with a little patience will find it well worth their time to make spanakopita serpentine (a curled version of the classic spinach pie) or a Lebanese tart filled with manouri cheese and walnuts. They’ll also want to save room for dessert, as Sortun and Kilpatrick provide a series of stunners, such as the fudgy Earthquake Cookies, marzipan cookies with figs and walnuts, and an almond rose cake. Readers are sure to find a few new favorites in this excellent collection of Middle Eastern and Mediterranean fare. (Oct.)

Publishers Weekly

11/15/2016
After recounting the 2008 opening of their Sofra Bakery and Cafe in Cambridge, MA, acclaimed chefs and business partners Sortun (Spice: Flavors of the Eastern Mediterranean) and Kilpatrick share recipes for sweet and savory small plates, baked goods, and desserts. Enticing dishes such as spicy lamb pide (a slipper-shaped flatbread); tomato, walnut, and pomegranate salad; and cheese borek with nigella seeds can be a light breakfast or lunch on their own, or a lavish dinner when combined with other meze, desserts, and beverages. A little forethought is helpful here—this cookbook invites leisurely cooking, and the recipes often call for homemade spice blends and condiments to be made in advance. VERDICT Highly recommended for readers who relish Middle Eastern spices and pantry staples.

Library Journal