CORN BREAD MUFFIN

 

CORN BREAD MUFFIN

Makes 12 normal sized muffins

1/2 cup unsalted butter melted and cooled

¼ cup brown sugar

¼ cup honey

2 eggs

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain yogurt mixed with ¼ of water (or 1 cup buttermilk)

1 cup all-purpose flour

1 cup corn meal

• Preheat oven to 400 F
• Spray your muffin pan with grease to ensure muffins won’t stick to the pan
• In a large bowl whisk together all the dry ingredients (flour, corn meal, brown sugar, baking powder, baking soda and salt)
• Mix together all the other ingredients (egg, yogurt mixture, honey and butter)
• Combine all the wet and dry mixes together
• Divide the batter evenly into 12 muffin cups
• Bake 10-15 minutes until a toothpick inserted in the middle of a muffin comes out clean
• Allow it to cool before removing the muffins

FETA CHEESE BUNS (PEYNIRLI PASTANE POGACASI)

Feta filled buns are my favorites.  All my years of cooking, I tried many recipes. In fact on this blog, there are multiple recipes for Pogaca.  If you need to choose one to try, this is the one!

  This is my favorite!

250 gr butter (room temperature)

2 eggs (save the yolk of one for the top)

1 teaspoon salt

1/2 cup warm milk

1 teaspoon sugar

2 teaspoons dry yeast

1 teaspoon mahlep

3 cups Flour

Filling

200 gr. graded Feta cheese

4 tablespoons chopped Parsley (optional)

Top: sesame seeds or blackened sesame seeds (optional)

• In a tall glass, mix warm milk, sugar and yeast and set aside for 15 minutes.  Yeast should rise.
• Mix together butter, eggs, salt, yeast, and mahlep. 
• Add in enough flour to get a soft dough.  Let it rest for 15 minutes
• Prepare the filling by grading the feta, chop parsley and mix together
• Prepare the pan by lining with cooking paper
• Take a piece of dough (about the size of a small walnut) flatten in your palm.  Put a spoonful of filling and shape like a ball.  You can chose to make oval shape too.
• Continue until all the dough is done
• Place on a lined pan
• Preheat oven at 350
• Spread egg yolk and sprinkle sesame seeds on the cheese puffs
• Cook until golden brown (25 to 30 minutes)

PASKALYA COREGI (TURKISH EASTER BREAD)

 This bread is made in Turkey at Easter time.  Most important ingredient is Mahlep (could also be referred to as Mahlab).  It is a bit sweet and is served with jams, honey and cheeses (especially Feta cheese).

1 cup warm milk and water mixture

1.5 tablespoon dry yeast

1/2 cup sugar

3 eggs (save one of the yolks for the top)

125 gr. butter (room temperature)

2 teaspoon mahlep

5-6 cup floor

Top:

1 egg yolk

1 tablespoon cold water

Optional: sliced almonds or crushed hazelnuts 

(Makes 8 breads)

• In a large bowl, combine warm milk and water mixture, sugar and yeast.  Let it sit for 15 minutes
• Separate the yolk of 1 egg and save it for the top.
• In a separate bowl, mix together the egg and butter.  No need to use a mixer.  Just use a fork.
• Combine milk mixture, egg mixture and add the mahlep, and salt
• Start adding flour slowly.  Once it starts forming the dough use your hands.
• You need a soft dough which does not stick to your hands
• Cover and let it rest (30 minutes or more)
• Make 8 balls.  Make 3 equal strands from each one and braid as seen in the picture for each bun.
• Mix the saved egg yolk with one tablespoon water and brush onto each bun
• Optional: sprinkle sliced almonds or crushed hazelnuts
• Let your buns rest until oven is preheated
• Preheat oven 350 degrees 
• Cook for 30-40 minutes until golden brown

CORN BREAD (NO EGGS) WITH GLUTEN FREE OPTION

Corn bread is good anytime.  You can serve it as appetizer or side to a meal or at breakfast.

1/2 cup corn meal

1/2 cup flour (you can substitute gluten free flour)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup apple sauce 

1/2 cup milk (you can substitute soya milk)

4 tablespoon sugar

2 tablespoon oil (I use mazola)

• Mix all the ingredients (oil to be the last to add)
• Spray muffin cups with cooking oil to make sure they won't stink. Makes 6 big muffins
• Preheat oven to 325 degrees fehreneight
• Cook for 30-35. You can test with a toothpick in the middle.  If it comes out clean, it is ready
• Bon appetite!

EGGS IN BUNS

Breakfast isn't just good for breakfast, sometimes it is a good change for dinner too.  Especially around Christmas time when there is so much goodies during the day and so much to do after work that you need an easy to make dinner.  Here is an idea, eggs in buns.  Quick to make and cooked to my liking (white is perfectly cooked but yolk is runny)

Buns (I use whole wheat)

Eggs

Cheese (any kind will do.  Mozerella is always good)

Eggs

Salt and pepper

• Preheat oven to 350
• Make a "hole" big enough for a slice of cheese and an egg in the bun
• Line a pan with cooking paper
• Put a thin slice of cheese and place it in the bottom of the "hole"
• Break open an agg on top of the cheese
• Cook in the oven until the white is fully cooked (approx. 20 minutes)

CLASSIC FETA FILLED PASTRIES (POGACA)

There are certain foods from childhood that you hold special.  Nothing takes its place.  This is one of those.  Last night, I was watching a Turkish show on the internet.   They were having Pogaca for breakfast with Turkish tea.  I just had to have some.  I prepared "breakfast for dinner" for my family.  This recipe makes a lot of dough so, I made some plain ones to serve with some cold cuts as sandwich bread, flattened some and fried in a little bit of oil as well as Feta filled pastries.

1 cup warm milk

1 cup warm water
1 cup oil
1.5 teaspoon salt
2 teaspoon yeast

1.5 teaspoon sugar

4 - 5 cups flour

Fillig
250 gr. Feta Cheese
1 egg white (save the yolk for glaze)
4 table spoon finely chopped parsley (optional)

Glaze
1 egg yolk
Sesame seeds (optional)

• Add 1.5 teasoon of sugar to 1 cup of warm mik.  Stir.  Add yeast and stir again and set aside for 15 minutes to allow the yeast to rise
• Prepare the filling by grading the Feta cheese and mixing with the rest of the filling ingredients
• Put 3 cups of flour in a big bowl.  Make a little dent in the middle.  Add water, oil, salt and the yeast and start mixing to start forming a dough. 
• Continue to knead and add flour to get a soft dough
• Cover and set aside for 2 hours
• When ready, use my easy method (rather than rolling it out and cutting out pieces; although that is certainly an option) by taking small pieces of dough and flatten it in your palm.  Add a teaspoon of the filling and close it over (see the collage at the bottom)
• Put them on a lined pan
• Mix egg yolk with 1 tablespoon of cold water and brush a bit on each of the pogacas
• Sprinkle sesame seeds
• Preheat oven to 350
• Cook until golden brown (approx. 45 minutes)

BANANA BREAD

This is a classic banana bread recipe with an optional strudel topping.  You can add variety by adding apple pieces or chocolate chips or cinnamon into the batter.  A couple of key points to remember: First you do not need a mixer (use wooden spoons or whisk) and second, always butter and generously flour the bottom and the sides of the pan.

2 eggs (beaten)

3/4 cup sugar
1/3 cup plain yogurt

6 tablespoon (1/4 cup) melted unsalted butter

1.5 cups flour 

1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups ripe bananas thickly sliced (approx. 3)

1/2 cup coarsly chopped walnuts (optional but highly recommended)
1/2 cup chocolate chips (optional but highly recommended)

Optional strudel topping:

2 tablespoons butter
3 tablespoons brown sugar
1 tablespoon cinnamon

• Butter and generously flour the bottom and sides of your pan
• Preheat the oven at 350
• Combine the flour, baking soda, and salt, stir with a whisk.
• Place sugar and butter in a large bowl and mix together
• Add the eggs, 1 at a time, beating well after each addition.
• Add banana, yogurt, vanilla and walnuts.
• Add flour mixture
• Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated
• Prepare the topping by mixing all the ingredients together and spread over the pan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack

BLUEBERRY MUFFINS

The specialty of this muffin is the strudel topping.  It reminds me of store bought muffins.  A couple of key points to remember when making this recipe is not to mix the flour too much to make sure it rises when cooking.  I used regular sized muffin cups to get 12 muffins.  I am thinking that mini muffins with these measurements would give a higher "rise" look.  Although this is really not necessary.  The top of the muffing with the strudel topping was a favorite at my house.  Even though we are trying to watch our weight, we couldn't help ourselves and finished all the muffins in one night.

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

• Preheat oven to 400 degrees F (200 degrees C).
• Line muffin cups with muffin liners.
• First make the strudel topping by Mix ing all the topping ingredients together with a fork.  Set aside
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Mix together the vegetable oil, the egg and the milk
• Add the flour mixture and using a wooden spoon mix through.
• Fold in blueberries.
• Fill 3/4 of the muffin cups and sprinkle with crumb topping mixture.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Makes 12 muffins

BUNS WITH CHEDDAR CHEESE

These buns are great for breakfast.  The dough is nice and soft.  Perfect compliment to Cheddar cheese.  You can either make them as a bun or you can roll out the dough, put cheese in the middle in the shape of crescents or circles.  This is a lot of dough for our family.  I usually make this dough and divide in half.  Make cheese buns with half (when you do this, please remember to reduce cheddar cheese to half as well), and use the other half for other things.

1/4 cup warm water

1 tablespoon sugar

1 tablespoon yeast

3/4 cup warm water

1 cup warm milk

1 teaspoon salt

2 tablespoon cooking oil

1 or 2 cups graded cheddar cheese (Depending on your preference)

5.5 cups flour

1 egg yolk for glaze

Sesame seed/blackened sesame seeds or poppy seeds for sprinkle

• Combine 1/4 cup warm water, 1 tablespoon sugar, 1 tablespoon yeast and set aside for 15 minutes
• Add yeast, remaining water, warm milk, salt, cooking oil and 5 cups of the flour and make a soft dough.  Be careful with the remaining 1/2 cup of flour.  You may not need it at all or need more.  Just add a bit at a time.  It is important to continue to knead the dough.  When it no longer sticks to your hands, it is ready.  Cover and set aside in room temperature for 1-2 hours to let the dough rise.
• If you are planning to use the shape of the buns same as mine, add shredded cheese into the dough and knead to make sure cheese spreads all through the dough.  Save a bit of the cheese for the top.  Take small pieces (about the size of a clementine) and roll out to a "stick" and tie in the shape of the bun and put on a lined cookie sheet
• My kids like the ones that are shaped like circles with cheese in the middle.  To make those, take a small piece of dough and roll it out.  Put cheese in the middle and roll into shape of sticks, making sure there is no room for cheese to come out during cooking.  Roll into a circle and put them on a lined cookie sheet.
• Glaze with egg yolk and sprinkle with sesame seeds or poppy seeds  
• Preheat oven 350 degrees
• Cook until golden brown (35-40 minutes)

SWEET REFRIGERATOR ROLLS/ CINNAMON ROLLS

I have fond memories of this recipe... It is the recipe I used for my very first dough in high school in the "Home Economics" class.  This time I added a twist of my own and made half into cinnamon raisin rolls for breakfast.  They are delicious plain or otherwise.

2 teaspoons dry yeast

1/4 cup warm water

2 teaspoons sugar

2 cups lukewarm water

2 eggs

1/2 cup sugar

2 teaspoons salt

4 tablespoons oil

Flour (approx. 8 cups)

Makes 24 buns/rolls

If you intend to make raison rolls

3 tablespoons melted butter

3 tablespoons cinnamon

1 cup raisons

• Dissolve 2 teaspoons sugar in 1/4 cup lukewarm water.  Add yeast. Set aside for 10 minutes.
• In a large bowl, beat eggs, sugar, salt 
• Add 2 cups lukewarm water
• Add in half the oil
• Gradually add rest of the flour until the dough does not stick to your hands
• Turn dough onto floured table and knead until smooth.  The dough should spring back when lightly touched.
• Put the dough back in the bowl.  Pour the rest of the oil over the dough.  Cover with Saran wrap
• Leave in the fridge for minimum 4 hours.  It is better if left 24 hours.
• If you are intending to make cinnamon rolls, separate half the dough and add in melted but cooled butter and raisens
• Shape dough into rolls.  I made 3 balls and put 3 of them into eavh of the muffin cups
• Let the dough sit for another 1-2 hours to rise
• Bake at 350 degrees until golden brown 20-25 minutes

CRESCENT BREAKFAST BUNS (ACMA)

Acma is a type of bread/bun.  It can be made plain or with many varieties of filling.  I wanted to make them for this long Family day weekend breakfasts.  My original intent was to make them plain or with cheese but when I realized I had some left over chocolate muffins from Valentines day, I decided to try the with a filling I saw in my friend Asuman's blog (Arnavut Cigeri) quite some time ago.  Since I wasn't sure how they were going to turn out, I made a mix of plain and with filling.   I used my own recipe for the dough, Asuman's filling.  Next time, I intend to drizzle melted chocolate over the cake filled ones.

Dough

3 cups all purpose flour

1 cup warm milk

2 teaspoons quick dry yeast

3 tablespoons sugar

50 gr unsalted melted butter

2 eggs (save the yolk of 1 for the glaze)

Chocolate Cake Filling

3 cups chocolate cake or cupcakes (pre- made)

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup raisins

1/4 cup sugar

1 cup milk

1 teaspoon cinnamon

Glaze

1 egg yolk

Almond slices

Melted Chocolate

Makes 9

• Mix together Flour, yeast, and sugar
• Add in melted butter, warm milk and egg
• Make a soft dough
• Cover and let it rest in a warm place for 1 hour. 
• Knead the dough once more
• Separate dough in 9 equal pieces.  Cover and let it rest until you have the filling ready.
• If you are intending to make it plain, you can shape it at this time.  I "braid" the dough.  From each of the 9 pieces, you can further separate 3 pieces to roll out to 3 "sticks" and braid them.  Once ready, you can let it rest for 30 minutes.  Glaze and sprinkle blackened sesame seeds before cooking.
• Prepare the filling by pouring the milk into a pot.  Add all of the other ingredients and cook until thickens.  Cool
• Once ready, take each piece and flatten to oval shape.  Put some filling in the middle and roll it to cover.  Make sure the seam is in the bottom.  Give it a crescent shape on the lined pan.  Glaze with egg yolk and sprinkle almond slices.
• Cook at 350 until golden brown.  For the cake filled ones, you can melt chocolate and drizzle over them once they are cooled.

TURKISH PRETZELS

I called these Turkish Pretzels only because they are salty.  Otherwise they don't really taste or look like pretzels.  No reason you can't shape them the same way.  it is just that this is the "official" shape of them.

2 eggs (Separate the yolk of 1 for glaze)
125 gr. unsalted butter or margarine
1/2 cup yogurt
1/2 cup vegetable oil
1 teaspoon mahlep (although optional, this gives it a nice smell)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 lemon juice
Flour

Top: Sesame seeds and blackened sesame seeds

• Mix all of the ingredients except 1 egg yolk and flour together
• Start adding flour a little at a time until you get a soft dough (A little more than 2 cups).  Dough should stick to your hand just a little
• Make any shape you like
• Line an oven pan with cooking paper
• Put your "pretzels" on the pan
• Mix egg yolk with 1 tablespoon cold water and brush on the "pretzels"
• Sprinkle sesame seeds
• Preheat oven at 350
• Cook until the top is golden brown (Approx 25 minutes)

SOUR CHERRY JAM (VISNE RECELI)

I was visiting a blog called "Kitchen of Oz" which I incorrectly assumed belonged to Dr. Oz (very funny!!!). I  saw his Sour Cherry Jam recipe. I thought of the recipe I have which has been in our family for many generations. Ours does not cook very much at all. It does most of its cooking in the sun!!!

This jam is very special. My kids were born and raised in Canada.  They were first introduced to this jam when they were very little when we went to my mom's cottage in Bodrum, Turkiye.  Nothing like sitting on the balcony with the ocean view surrounded with family and lots of love and laughter.  It is this family setting we miss the most and the breakfast table that includes fresh breads, simits, feta cheese, watermelon, tomato and cucumbers along with all kinds of jams but in the centre of it all is the sour cherry jam that gets prepared specially for us before we get there.

1 kg. sugar
1 kg. sour cherries
1/2 teaspoon butter

• Wash the sour cherries and take the seeds out. My aunt is a professional when it comes to removing the seeds. A clean bobby pin may come in handy
• Put the cherries in a wide pot. Pour 1/2 the sugar over the cherries. Cover and leave overnight. You'll find lots of juice in the pot the next morning
• Add the rest of the sugar and the butter (butter stops the 'foam") and start boiling.
• Boil at medium heat for 10 minutes and remove the cherries to preserve their plump look
• Continue to boil the rest for another 15 minutes
• Add the Cherries for the last 5 minutes of cooking
• Total cooking time should not exceed 30 minutes
• Put in jars. Cover with a cheese cloth to protect from bugs. Leave in the hot sun for a couple of days
• Then enjoy for holiday weekend breakfast with the family in the backyard or the cottage.

EASY PASTA & FETA BOREK WITH PHYLLO PASTRY (BAKLAVA HAMURUNDAN MAKARNA BOREGI)

I posted this recipe before but it was made with home made dough.  This version is made with Phyllo dough to reduce cooking time.   My family preferred this version because the dough was softer. 

1/2 package phyllo pastry

     (about 8 sheets for the top and 8 sheets at the bottom)

250 gr. Farfalle (bow tie pasta)

300 gr. Feta cheese

4-5 tablespoons parsley

Sauce:

4 eggs (save one of the egg yolks for the top)

1.5 cups milk

3/4 cup cooking oil

Large size pan (10.5 inch x 14.75 inch x 2.25 inch)

• I found not every bow tie pasta is the same in thickness.  Thinner versions are better for this recipe. Cook pasta according to package instructions.  Drain and let it cool.
• Separate 1 yolk from the eggs.  Mix all of the sauce ingredients in a bowl until they are blended together. 
• Divide the sauce in half.  One half will be used to wet the dough the other half will be mixed into the pasta.
• Crumple the feta cheese and mix with cleaned but dry chopped parsley
• Mix pasta, 1/2 the sauce, feta and parsley all together in a big bowl.
• Divide the package of phyllo pastry in half.  Only use the half for this recipe.  If you wrap it well, you can freeze the rest for another time.  So, you need 1/4 package phyllo pastry for the bottom and 1/4 for the top.
• Spray the bottom of the pan so it does not stick to the bottom. 
• Line the bottom of the pan with 2 sheets of phyllo pastry.   If it is too big for the pan, just squeeze it in.  Put 4-5 tablespoon of the sauce.  Make sure the pastry is soaked well.  Continue until the bottom half of the dough is used.  You should use 1/4 of the sauce for this.
• You'll need to do the same for the top half so save 1/4 of the sauce. 
• Pour the Pasta and Feta mix in the pan 
• Top with the remaining dough 2 sheets at a time pouring some of the sauce in between to soak the pastry.  Save about 5 tablespoons of the sauce for the very top layer and mix with previously saved egg yolk.
• Cook at 350 until the top is golden brown.  Aprox. 35 to 45 minutes

SWEET KURABIYE WITH MAHLEP (MAHLEPLI KURABIYE - TATLI)

In Turkish cooking, sesame seeds are typically used for salted dishes.   This is the first recipe I found where a cookie (sweet) using sesame seeds on it.  I followed the recipe reluctantly.  Result: Excellent!!

1 cup milk
1/2 cup oil
1/4 cup (125 gr) margarine
1egg (reserve white for the glaze)
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon mahalep (you can find this in middle eastern stores)
Flour

Top:
Egg white
sesame seeds

• Melt the margarine
• Add milk, sugar, milk, oil, salt, 1 egg yolk, baking powder,mahalep together
• Slowly add flour to get a soft dough.  Cover, let it rest for 15 to 20 minutes.
• Take a small piece (size of a tangerine). Shape as you like.
• Whisk egg white
• Dip the "cookies" in egg white first and then in sesame seeds
• Cook in oven that is preheated at 350 until it is golden brown

TURKISH EASTER BREAD (PASKALYA COREGI)

I thought I would be topical with this recipe with Easter just around the corner. Turkiye may have been the very first true multi-cultural community hundereds of years ago where all religions lived together in piece and respected one another's views. To the point where neighbours helped celebrate each other's special days together regardless of their religion, culture, or language. Turkish easter bread was cooked in homes all over through the easter season.
2 eggs (save the yolk of one for the top)
1 cup cooking oil
1 cup warm milk
3/4 cup sugar
2 teaspoons salt
2 teaspoons yeast
1 teaspoon mahalep
Flour

• Put 1/2 cup warm milk in a tall glass. Add in 1 teaspoon sugar and 2 teaspoon yeast. Stir and let it sit for 15 minutes until the yeast rises
• Mix the 1 egg and the white of the second egg together. Add in sugar, salt, milk, cooking oil and mahalep.
• Start adding flour. After the first cup, start adding a little at a time until you make a dough that is soft. Add enough flour that it does not stick to your hands.
• Let it rest for a couple of hours. The dough will rise.
• Take small pieces of dough and roll into "strands" (look like long pencils)
• Use three "strands" to "braid" your dough together to take the shape of the easter bread
• Continue until you use all your dough
• Mix 1 tablespoon cold water with the remaining egg yolk and spread over the easter bread
• Cook at 350 until golden brown

WALNUT PASTE (MUHAMMARA)

This appetizer can be served with Crackers, Melba Toast or Pita Bread. For brunch, breakfast or afternoon snack you can spread on pieces of bread. It is full of garlic and spices. When stored in a tightly closed jar and kept in the fridge, it can last a long time.

150 gr walnuts
2 slices of day old bread
1 lemon
1/3 cup olive oil
2 pieces of garlic
Cumin
Black Pepper
1 tablespoon tomato paste

• Chop walnuts into small pieces (I use a blender because I don't like this very crunchy)
• Soak bread in water to soften. Squeeze the water out in your hand. Crumble and add to the walnuts
• Crush garlic and blend with walnut and bread mixture and all of the remaining ingredients
• Serve with crackers or toasted bread pieces
• You can decorate with parsley if you like

SIMIT

This recipe is special because it is one passed down from my mother to me. When we first came to Canada in 1975, Simit was one of the foods we missed the most. Of course we tried bagels but it was not the same. Everyone was trying their best to find a recipe that tasted just like Simits at home. My mon’s was the favorite among all of their friends. From then on, this was our special family recipe. Everyone who came over or we went to visit asked that we provide Simit.

Dough
5 cups flour
½ cup oil (I used mazola corn oil)
2 teaspoons salt
1 package yeast (approx. 2 teaspoonful)
½ cup lukewarm water
1 teaspoon sugar

Glaze:
1 egg
2/3 cup milk
1 full tablespoon pekmez (this is is a special Turkish syrup – looks like thick and dark maple syrup made from grapes)

Sesame seeds (2 cups but may need more)

• Put 1/2 cup of luke warm water in a tall glass. Add sugar and yeast and mix well. Allow yeast to rise (15 to 20 minutes)
• In a big mixing bowl, mix together, 4.5 cups flour, salt, oil and yeast and work into a dough.
• You can use remaining ½ cup of flour as you knead the dough so it does not stick to your hands.
• Let the dough rest for 2 hours.
• Make multiple small “balls” from the dough and roll each one to a long stick (see picture below).
  
  
  
• Roll the sticks around each other for “braided” look and attach the ends in a circle. You can use a bit of water to make the ends stick together. See pictures

• In a large bowl make the glaze by mixing all of the ingredients together.
• Get your cooking pan ready by lining with cooking paper so it does not stick to the bottom when cooking
• Dip each simit in the glaze first and then in sesame seeds and make sure all sides are covered in sesame seeds
• Cook at 350 degree oven

FRENCH BREAD SLICES WITH FETA AND EGG TOPPING

Topping:
200 gr crumpled feta cheese
2 tablespoons parsley (cleaned and chopped
1 egg
Optional blackpepper and red flaked pepper

Sliced Frech stick
Butter (optional)

• Mix all of the topping ingredients. It should have enough egg to keep the cheese on the bread from spilling.
• Put topping on sliced French stick. If you like you can butter the bread first. It is not necessary but does give a nice buttery smell.
• Toast in a small toaster or the oven at 400 degrees until brown.