A Tasty and Filling Turkish Snack
Hello, food fans! Today I’m going to teach you how to make bazlama sandwich, a tasty and filling Turkish snack that is perfect for any time of the day. Bazlama sandwich is made with bazlama, a leavened, circular flatbread that is cooked on a griddle or in a special outdoor rock oven. Bazlama is then filled with a mixture of cooked lentils, roasted red peppers, parsley, and rocket leaves. It is then toasted until crisp and cheesy. Bazlama sandwich is a great way to use up leftover bazlama bread and enjoy a satisfying and nutritious meal. Let’s learn more about bazlama and how to make this delicious sandwich!
History of Bazlama
Bazlama is a traditional Turkish bread that has been cooked for centuries in Turkish culture. It originated in Central Asia, especially among the Turkic peoples. It is made from wheat flour, water, salt, and yeast, and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After baking, it is generally consumed fresh, but it can also last for several days if stored properly. Bazlama was originally a peasant dish, as onions were cheap and abundant, but it also became a favorite of the aristocracy and the intellectuals.
- For the bazlama:
- 4 cups of all-purpose flour
- 2 teaspoons of salt
- 1 tablespoon of granulated sugar
- 1 packet of dry yeast
- 1 1/2 cups of warm water
- For the filling:
- 2-3 cups of cooked lentils
- 2 bazlama breads
- 1 bunch of rocket leaves
- 1/3 bunch of parsley
- 3 roasted red peppers (canned or homemade)
- 2 cloves of garlic
- 7 tablespoons of olive oil
- 2-3 tablespoons of vinegar
- Salt, black pepper, red pepper flakes, and cumin to taste
- Grated cheese of your choice (optional)
- To make the bazlama, in a large bowl, whisk together the flour, sugar, salt, and yeast. Gradually add the warm water and knead until a soft but not sticky dough forms. You may need more or less water depending on the consistency of your dough. Cover the bowl with a damp cloth and let it rest for 90 minutes at room temperature.
- Divide the dough into 12 equal pieces and shape them into balls. Cover them with a damp cloth and let them rest for 15 minutes.
- Heat a cast iron flat surfaced skillet pan over medium-high heat. On a lightly floured surface, roll out each ball of dough into a thin circle about 15 cm (6 inches) in diameter. Place one circle of dough into the skillet and cook until brown spots appear on the bottom, for about 2 minutes. Flip it and cook for another minute. Repeat with the remaining dough circles. You can keep them warm in the oven or wrap them in a cloth until ready to use.
- To make the filling, in a large bowl, toss together the cooked lentils, rocket leaves, parsley, roasted red peppers, garlic, olive oil, vinegar, salt, pepper, red pepper flakes, and cumin. Adjust the seasoning to your taste.
- To assemble the sandwiches, cut each bazlama bread in half horizontally. Spread some cheese on one half if desired. Spoon some filling on top of the cheese and cover with the other half of the bread. Press lightly to seal.
- Heat a sandwich press or a grill pan over medium-high heat. Toast the sandwiches until crisp and golden on both sides, for about 5 minutes per side.
- Enjoy your bazlama sandwiches hot or cold with some yogurt or tomato sauce on the side.
I hope you enjoyed this recipe for bazlama sandwich. It is one of my favorite Turkish snacks and I’m sure you will love it too. If you try it, let me know how it turned out in the comments below. And don’t forget to subscribe to my blog for more amazing recipes from around the world. See you next time!