Cover image for Soframiz : vibrant Middle Eastern recipes from Sofra Bakery and Cafe / Ana Sortun and Maura Kilpatrick ; photography by Kristin Teig.
Title:
Soframiz : vibrant Middle Eastern recipes from Sofra Bakery and Cafe / Ana Sortun and Maura Kilpatrick ; photography by Kristin Teig.
ISBN:
9781607749189
Edition:
First edition.
Publication Information:
Berkeley : Ten Speed Press, [2016]
Physical Description:
257 pages : color illustrations ; 26 cm
Abstract:
"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. 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"-- Provided by publisher.
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Summary

Summary

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. 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.


Author Notes

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.


Reviews 2

Publisher's Weekly Review

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.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

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. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

DRAGON BEAN PLAKI SERVES 8 Plaki is an Armenian, Turkish, and Greek word for a stew that can be eaten warm or cold. Typically, a bean plaki is made with giant white lima beans called gigantes. The beans are first cooked and then stewed in a fresh tomato sauce until the tomato coats the beans like a thick dressing or glaze. In the summer, my husband, farmer Chris Kurth, grows amazing fresh wax beans called dragon's tongue. These are wide, flat, juicy, and speckled with purple spots. They are similar in shape to Romano beans, which are a fine substitute. I like to make plaki with fresh beans and add other vegetables like corn and sweet peppers. Variations of plaki are served warm or cold as a meze on the menus at Sofra, Oleana, and our third restaurant, Sarma. When corn and dragon's tongue beans are not in season, we use cooked gigantes or Peruvian limas and make the traditional version. You'll want to make a big batch of this to have on hand for the week. Simply serve with a chunk of feta and it's a perfect quick meal.  1⁄4 cup extra-virgin olive oil 1 small summer onion, such as Ailsa Craig or Vidalia, finely chopped  1 carrot, peeled and diced small 1 small (or half of 1 large) green bell pepper, stemmed, seeded, and diced small 1 teaspoon finely chopped garlic  3 cups dragon's tongue beans or other wax beans, cut into 1⁄2-inch pieces  3 cups fresh, in-season sweet corn kernels (from about 3 cobs) 6 plum tomatoes, halved  2 teaspoons tomato paste 1 bay leaf 1 tablespoon chopped fresh dill or tarragon leaves 1 teaspoon sherry vinegar 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper  Place a large deep-sided sauté pan over medium-low heat and add 2 tablespoons of the olive oil. Add the onion, carrot, and bell pepper and sauté until they begin to soften and the onion is translucent, about 8 minutes. Stir in the garlic, beans, and corn and continue to cook until they start to soften, about 10 minutes.  Meanwhile, using your fingers, scrape as many seeds out of the cavities of the tomato as you can without being too fussy. Over a mixing bowl, use the large holes of a box grater to grate the tomatoes (holding the cut side of the tomato to the grater) until you have nothing but skin left in your hand and the flesh of the tomato is in the bowl. Stir the grated tomatoes into the corn mixture and add the remaining 2 tablespoons of olive oil, the tomato paste, and the bay leaf. Cook until the mixture has thickened and become jamlike, about 20 minutes on low heat. The tomato sauce should coat and cling to the beans and the corn. Pour the plaki into a large mixing bowl and cool to room temperature. Remove the bay leaf and stir in the dill, vinegar, and lemon juice and season with 1 teaspoon of salt and freshly ground pepper to taste. Serve at room temperature or cold. This salad can easily be made a day or two before serving; the flavors become better overnight. Store it covered in the refrigerator up to 4 days. Excerpted from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe by Ana Sortun, Maura Kilpatrick All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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