hi wonderful people of the world. today we are going to make a bread but at the same
time you can see it as a breakfast, you can see it as a pizza it's all together and it's called
Zeytinli Bitta. It's a cypriot dish our friends from north or the south cyprus would know about it.
some greeks would know about it i believe this recipe goes back to venetians they used to own
cyprus as you know it's a cousin of focaccio it has black olives green onions cheese all together
but the whole is much more than some of its parts. It's going to be crunchy outside and very soft and
incredibly tasty inside last week i asked you guys what you want you wanted a dish that you can make
in the coffee time at home. but you also wanted it to be local turkish so i wanted to put the
dish of my childhood. And for that i have this baby, what do you think this is? bag of chips is me not
this one 900 of bread dough. 900 grams of bread though is bahar said, yes we can start to recipe.
the ingredients; we have black olives, spring onions, normal onion
halloumi. halloumi will make the difference and a bit of string cheese sesame and
some eggs and yogurt that's it. now i'm going to finely chop the onion first.
onion in a bread is happiness in life.
Bahar: is that your saying? Yes my jokes are not cheesy they are onion you know.
if you're still watching thank you guys.
if you can't find spring onions you can use chives or you can increase the onion to one and a half
onions. then i'm going to dice the halloumi cheese. unfortunately they are making these halloumi
cheese very salty so please wash them thoroughly before use. otherwise it becomes this very salty
unpleasant cheese. it's thinner than a dice. Bahar: Can we make halloumi at home? yes i'm really good at
making halloumi cheese. If you want please tell me you might not have a specific dish
in your mind but please talk to me on what kind of things you want to see to learn in the traditional
Zeytinli Bitta, there's just halloumi not any other cheese but i didn't have two whole halloumi so i
wanted to use another cheese and we have a lot of black olives there are black olives like this
which is wrinkly and they're always which are like this. the difference is how it gets matured this
is done in Sele and i want to show you something else if your olive seeds are all black rather than
brownish like this it's not so good there might be some preservatives which are not so good. so
i haven't been making this by the way my mom came and she brought this dough she said 'please
if you can make this pizza for me?' and then i did it and then it was finished in like 10
minutes. so i wanted to share it with you after i take all the seeds out ,roughly chop the olives
now. because it was really warm this bread became huge, the best way to
is to do this. by the way the seeds of the olives went to the bokashi to become soil again. now what
we are going to add the onions and the cheese and then two things which is first about 150 grams of
yogurt which is like four heaped tablespoons for the substitute it could be kefir or it could be 100
milliliters of milk or cream. but the sourness is better in yogurt so if you use yogurt that would
be much better then about 100 milliliters of olive oil and this is guys there's this girl called
Selin in Ayvalık. she does this wonderful olive oil i'm going to put few of my cell phone shots
from how the olive oil is made i'll show you how this wonderful smell and wonderful color comes to
life from scratch turkey has one of the oldest olive oil trees unfortunately we weren't able
to increase the numbers as italians or greeks did or spanish people did they were really much better
in preserving their olive trees but we're getting there hopefully. we're almost there this is my mom
speaking these two things normally i wouldn't have put them she's very keen and you know how
mothers and and as girls we have to listen to them time to time this is a good time to listen,
a tablespoon of sugar, when i put it, it made a great difference it also makes it more like a
cake than bread and also one egg finally a heaped two handfuls of mint as you can see the dough grew
a lot. i don't want it to like totally lose its power and air what i'm going to do is i'm going to
roughly mix it this is a whole like i didn't rip it apart some of the ingredients are inside some
of the ingredients are around so that's it's just like 30 seconds of mixing. now i have this baking
tray it can be any kind of tray glass, ceramic... i'm making sure that olive oil everything and now
as you can see there are like on top ingredients like this what i'm going to do i'm going to pull
the dough from size and make it on top i don't want to make it into like this perfect shape
there are holes here the air will get around and some parts will be crunchier the inside
will be puffier i like this irregular shape. on top. Bahar: i'm putting sesames, you imagine..
a little more of the nigella, yeah okay. Bahar: i'm gonna show you the mess i made. okay and
that's why i asked you we are losers sorry about that. what i did by mixing the dough
was i traumatized it so i'm going to let it sit in the warm kitchen for about 15 minutes
it will rise a little then i'm going to put it into the oven about 200 degrees celsius closer to
the bottom shelf the oven is without fan that's really important and it's going to be ready in
about 40 minutes. when the 40 minutes is over open the oven take the cake out and then put a knife
inside and then look this is good but at the bottom it's not so good yet can you see
here so it needs a bit more time this timing will differ depending on the
size of the cup and etc. so i'll wait for about five more minutes.
this is going to rest a little it has to rest a little. so that it soaks up.
it's juices it's like meat as well oh look at this all around bahar
but as it is it's when it's hot everything is just like relaxed now when it gets into this cold place
it has to pull its juices coming to its senses so we have to give her some time while we're waiting
for this baby to cool down i want to read a turkish poem about olives. actually it's about life
the name of the poem is about life and it's from Nazım Hikmet who was this great person who went
to exile in turkey there are so many great people for different political reasons went to exile.
i'll read the part he talks about how to take life seriously like a squirrel just to live etc etc and
now time to eat this.
i just want to rip it apart like this.
now we have to hear the sounds this is the sound
Yağız would you like to taste it ?
Now the crunchy part is nice so i'm giving this to you. Yağız is with us today.
nice. Yağız: really nice. the outside is really crunchy and inside soft and wet. Bahar: Wet in a good way no? yes so
guys this is it for now. you can change the olives into green, change the cheese, the technique is easy
with the ingredients that you have at home. under the covid conditions i'm sure you can make it
no i'm just going to be wonderful i'm going to put the translation of the poem
down below as well. for now that's all. i simply cannot stop eating it i'm so sorry talking to
you with my mouthful. hope you like it i love you guys take care, don't forget to like the video bye.