Lavaş Ekmek

Bread is an indispensable part of Mediterranean cuisine. And the more neutral the bread, the more
more room for the dressed dip: tapenade, humus, rouille or muhammara. On Sunday
when everyone was home, my mother baked Dutch pancakes for breakfast.
Once that job was done, it was time for the real thing: acuka, one
tomato caviar with walnuts and pomegranate molasses. (In my native region
mother they call it Fakir Sucuğu, or: poor sausage. That poor man's food
by
we already know for a long time.) And bread emerged
table – a lot of bread. The bread specialist in the family is my eldest brother Ali. From him
I learned all the tips & tricks and that bread is a traditional product that is made with care
and
love must be made. I now serve these homemade products to my guests –
how beautiful is that? #culinarywealth