Soframiz

June 20, 2016
During a trip to the Middle East, Sortun and Kilpatrick discovered sofra, an approach to preparing food, similar to tapas, in which meals consist of a variety of small plates. Inspired, the two opened Sofra Bakery and Café in Cambridge, Mass., in 2008. Readers who can’t make it to the restaurant can recreate many of its signature dishes thanks to this terrific collection. Start the day with pistachio “Pop Tarts” with rosewater glaze, then work through an afternoon meze of small plates such as a hearty barley and chickpea salad; some of their many hummus recipes, such as warm hummus with spicy lamb and pine nuts; or red lentil durum with pickled peppers. Home cooks with a little patience will find it well worth their time to make spanakopita serpentine (a curled version of the classic spinach pie) or a Lebanese tart filled with manouri cheese and walnuts. They’ll also want to save room for dessert, as Sortun and Kilpatrick provide a series of stunners, such as the fudgy Earthquake Cookies, marzipan cookies with figs and walnuts, and an almond rose cake. Readers are sure to find a few new favorites in this excellent collection of Middle Eastern and Mediterranean fare.

November 15, 2016

After recounting the 2008 opening of their Sofra Bakery and Cafe in Cambridge, MA, acclaimed chefs and business partners Sortun (Spice: Flavors of the Eastern Mediterranean) and Kilpatrick share recipes for sweet and savory small plates, baked goods, and desserts. Enticing dishes such as spicy lamb pide (a slipper-shaped flatbread); tomato, walnut, and pomegranate salad; and cheese borek with nigella seeds can be a light breakfast or lunch on their own, or a lavish dinner when combined with other meze, desserts, and beverages. A little forethought is helpful here--this cookbook invites leisurely cooking, and the recipes often call for homemade spice blends and condiments to be made in advance. VERDICT Highly recommended for readers who relish Middle Eastern spices and pantry staples.

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