Molasses Rye Bread

  • 3/4 C warm water
  • 1 packet yeast
  • 3 T molasses
  • 1 1/4 C + 1 C rye flour
  • ~15 g butter, melted
  • 1/4 t salt

In a large bowl, combine warm water, yeast, 2 T molasses,and 1 1/4 C flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T molasses, and 1/2 C rye flour, and stir in well. Turn onto floured surface and knead in around 1/2 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.

2013-11-30: Was going to make ordinary bread for Thanksgiving tomorrow, but then one of our guests let us know she’s avoiding wheat. Other grains are fine, so I decided to try an all-rye version.


Olive Piyaz

  • 125 g green olives
  • 125 g green olives, slit and marinated
  • 20 g walnuts
  • half bunch of chopped parsley
  • 4 green onions
  • juice of one lemon
  • 2 T sour pomegranate syrup
  • 1 t red pepper flakes
  • 1 t thyme

Place olives in deep bowl; add all other ingredients and mix well.

Credits: Skylife Magazine November 2013

Green Olive Salad

  • 125 g large green olives
  • 125 g pitted green olives, slit and marinated
  • 5 green onions
  • 2 cloves garlic
  • half a tomato
  • 1/2 C olive oil
  • half a bunch of flat-leaf parsley
  • 1 t red pepper flakes
  • 1 t dried sumac
  • 1 t ground cumin

Place the olives in a deep bowl. Add the finely chopped parsley and green onions and diced tomato. In a separate bowl, combine olive oil, sumac, cumin, red pepper flakes, and then add to the olives. Add the garlic last and let sit until flavors are absorbed.

Credits: Skylife Magazine November 2013

Olive Soup

  • 1/4 C olive oil
  • 150 g lamb stew meat
  • 100 g green olives
  • 25 g red ribbon peppers (kapya)
  • 25 g yellow bell peppers
  • half an onion
  • 2 cloves garlic

Heat oil in small sauce pan until hot; add the stew meat and brown slowly for 10-15 min. Add chopped olives, eppers, onions, and garlic in turn; cook for 10 more minutes and serve hot.

Credits: Skylife Magazine November 2013

Olive Beurek

  • 300 g lean ground meat (30% fat)
  • 2 medium onions, finely chopped
  • 1/2 C olive oil
  • 50 g Antep olives, slit and soaked, and finely chopped
  • 1 1/2 C walnuts, finely chopped
  • 6 green onions, finely sliced
  • 6 cloves garlic, chopped
  • 2 bunches flat leaf parsley, chopped
  • 1 1/2 t red pepper flakes
  • salt
  • black pepper
  • 1 T pomegranate syrup

Brown the ground meat, and add the onions and oil. When the onions begin to brown, add the olives and continue browning. Add the walnuts, green onions, garlic, parsley, red pepper flakes, pepper, salt, and pomegranate syrup, and continue to cook over low heat, stirring gently. Use as a filling for pita bread, and bake in a stone oven.

Credits: Skylife Magazine November 2013.

Caramel Sauce

  • 1/2 C packed brown sugar
  • 125 ml heavy whipping cream
  • 55 g salted butter
  • fresh ground sea salt
  • 1 T vanilla

Mix brown sugar, cream, butter, and salt in a sauce pan and heat over medium-low heat (I hovered between 3 and 5) until everything is melted and the sauce has begun to thicken, about 10 min. Add the vanilla, and continue cooking for another 10 min. or so. Allow to cool somewhat before transferring to a glass jar and putting in the fridge to cool more.


01-11-2013: Tried out the Foodnetwork recipe for the first time and adapted it to metric measurements. Tasty, but thin. At first I was worried that when it cooled it would turn into brittle, but now I’m worried it won’t thicken up enough. I wonder if it would’ve thickened more if I had cooked it longer.