"This amazingly fragrant bread is commonly baked in Tukrish-Cypriot homes," says Ibrahim Kasif. "Leftovers are delicious toasted the next day and spread with jam, or sliced thinly and dried out in the oven to snack on." Start this recipe at least eight hours ahead to make the poolish and prove the bread.
Pictured with Stanbuli's fava bean pâté with beetroot, carrot and pickled okra (Bakla ezmesi).
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