Crunchy Bottoms

Striking the caloric balance. Barely.

Monthly Archives: April 2011

Homemade Naan

Homemade Naan

Following up on my impassioned spiel about fluffy Middle Eastern flatbread: No, I have not gotten the chance to revisit Sofra to bully and harangue the chefs into handing over a recipe, or better yet, their oven.

I did, however, throw together Pita dough the next day, you know, for Pita bread. And Pita bread isn’t Pita bread without its ability to turn into a handy semi-circular pocket with which to stuff all things chunky and drippy and tasty, like so.

No, this is not a mistake. And no, I did set out to make pita. I can differentiate Pita from Naan, thank you very much.

So what in Hummus’ name happened?

Well, they didn’t puff.

And so they went the way of all disobedient Pitas and became Naan.

Very, very yummy Naan at that.  Read more of this post

Sofra Turkish Cafe & Restaurant

Sofra Turkish Cafe & Restaurant

Turkish cuisine remained much of a mystery for the better part of my awareness, since I must admit that I carelessly bunch Turkish, Moroccan, Tunisian and Lebanese all under the gigantic umbrella of Middle Eastern cuisine. I’m horrid, I know. It’s like how Chinese food is no different from Japanese, Korean or Thai to plenty of people. But I have an excuse, and you must grant me this at least: I have never had Turkish cuisine in my entire life, because if I had, I would have been making pita bread all my life had I known that homemade, freshly made flatbreads were just so darn good.

Doner Kebabs roasting on vertical spits.

We have some pretty good Middle Eastern restaurants scattered over the island, most of which I’ve heard are congregated in Haji Lane and Arab Street, some in East Coast, and a couple others on Bussorah Street. And I’ve never been to a single one. I know! What’s wrong with me?!

Well, Sofra is located in the unobtrusive and dowdy-looking Shaw Towers along Beach Road. It’s a reasonable, 8-minute walk from Raffles City, or cut through Bras Basah complex to shave of a couple of minutes. Here, I’m telling you that it’s just 8 minutes to exotic and affordable food (‘exotic’ because anything and everything else is shiny and new outside of Koufu and Kopitiam).

Chefs.

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