Grains: Bread to Borek
- 05 Nov 2009 02:15
The foundation of Turkish food is, if anything, dough made of wheat flour. Besides “ekmek” (ordinary white bread), “pide” (flat bread), “simit” (sesame seed rings), and “manti” (similar to ravioli), a whole family of food made up of thin sheets of a pastry called “bdrek’ falls into this category.
The bakers of the Ottoman period believed that after his expulsion from the Garden of Eden, Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel. Obviously, the secret is still held dear by present-day Turkish bakers. No other bread tastes like everyday Turkish bread. One realizes the wonderful luxury of Turkish bread only upon le