LCBO Food & Drink Early Summer 2021

SLICE OF LIFE

You can use simits in a variety of ways, from making a BLT sandwich to creating a picnic platter and accompanying it with spreads and dips.

MUHAMMARA (Red Pepper Paste) Traditionally made with peppers, walnuts and spices, this vibrant dip comes in many forms throughout countries in the Levant. It is traditional- ly presented in a meze platter, but at Simit & Chai Co., muhammara is served as a spread for simit. Also try complementing the pepper paste with sliced avocado or cucumber. What is a simit? The simit’s history dates back to the Ottoman Empire, and it is still regarded as one of the most popular forms of street food in Istanbul. It’s made by rolling dough in molasses and then generously coating it with sesame seeds before baking. While it may look like the bagel you’re used to, these bread rings tend to have a slightly chewier texture (reminiscent of Montreal-style bagels), with a hint of malty sweetness that’s complemented with nutti- ness from the sesame seeds.

1 red pepper 1 cup (250 mL) walnuts 5 tbsp (75 mL) dried bread crumbs 4 to 6 tbsp (60 to 90 mL) olive oil 2 tbsp (30 mL) pomegranate molasses 2 tsp (10 mL) red pepper flakes (preferably Aleppo pepper), plus more to taste 1 tsp (5 mL) lemon juice Salt to taste 1 Preheat oven to broil. 2 Place red pepper on a baking sheet on upper rack of oven. Char skin of pepper on all sides, rotating pepper every few minutes, about 10 minutes. 3 Place red pepper in a bowl and cover with plas- tic. Once cool enough to handle, remove and discard skin and seeds.

4 Reduce oven temperature to 350°F (177°C). 5 Place walnuts on a baking sheet and toast, shaking pan halfway through, until golden brown and fragrant, about 5 minutes. 6 Add toasted walnuts, red pepper flesh, bread crumbs, 4 tbsp (60 mL) olive oil, pomegranate molasses, red pepper flakes and lemon juice to a blender. Pulse until smooth paste forms. Add more olive oil if necessary to achieve paste-like consistency. 7 Season with salt. Add more pepper flakes if you prefer it spicier.

Turkish olive tapenade Recipe on page 131

Simit & Chai Co.

787 KING ST. W., TORONTO | SIMITANDCHAI.CO

Toronto was introduced to the most ancient form of the bagel at this tiny spot on King West. What you can expect when you walk into Simit & Chai Co. is a taste of the traditional Turkish café. You’ll find an assortment of sweet pastries and a menu of teas, with the main draw being, of course, the Turkish bagel. A husband and wife team bakes two types of bagels: the chewy simit and a softer-style acma. Both can be enjoyed on their own (with tea, naturally) or as a sandwich in savoury (cream cheese and olives) and sweet (Nutella) forms. You can also pick up a few to take home to serve with homemade spreads.

Makes about 1 cup (250 mL)

SIMIT & CHAI CO. IMAGE BY DARREN KEMPER

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EARLY SUMMER 2021 FOOD & DRINK