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Our Simits baked in local Turkish bakery full with Grape molasses and Ankara style (gevrek)
Simit are a popular Turkish street food. Instead of being boiled like a bagel, the twisted circles of dough get a quick dip in diluted grape molasses before dredging in sesame seeds. The result is a crisp exterior and a light, delicate, and tender interior. It is the best breakfast in this world when accompanied by cheese, tomatoes, cucumber and a cup of tea. Although it's one of the best street foods in the country, it's possible to make it at home too.
1 serving of dried mulberries contains approximately 12 percent of recommended fiber intake. Nowadays many people consume less fiber than the daily recommendation; therefore, consuming dried mulberries as a snack is a good way to increase dietary fiber content. This delicious fruit is an ideal source for both soluble and insoluble fiber. Soluble fiber aids in blood glucose management and in reducing harmful cholesterol levels, while insoluble fiber is essential for a healthy digestive system. Dried mulberries are rich in iron and calcium. 1 serving (30 grams) of dried mulberries covers 13% of daily requirement for iron and 10% of daily requirement for calcium. Iron reduces tiredness and helps you feel energetic, while carrying oxygen-rich blood cells all over the body. Calcium is essential for healthy bones and teeth and sufficient calcium intake can help prevent osteoporosis. Dried mulberries support intestinal health.
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.