Pear, Brie, and Hazelnut Yufka

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This was the fruit and cheese course in the six course Christmas dinner yesterday, a collaboration between my best friend and me. We had a lot of pears so it made sense to use them. I remembered this extraordinary Brie she had at Thanksgiving which I thought would make a great accompaniment. Googling for pear and brie recipes brought up lots of for a tart of crostini. With everything else, it made sense to go for something lighter, with less bread, a naan or pita, perhaps. Then I remembered a recipe in the fabulous Soframiz cookbook I reviewed earlier this year for Yufka, a flatbread that is a tiny bit richer than pita, light and delicate, but not a pastry.  It really worked perfectly.

Yufka Dough:

  • 1 2/3 cup of flour
  • 1 tsp of kosher salt
  • 2/3 cup warm water
  • 2 TBSP olive oil

Mix the salt and flour in a bowl, make a well and add the water and olive oil. Mix with your fingers until well blended. Then knead for a good three minutes. I counted to 180 kneading. Lightly brush with olive oil, wrap in plastic wrap and let rest 4 hours or more. I let it rest overnight.

When you’re ready to cook, divide into 2 oz portions. I used a scale. I expected it to come out to 6 pieces, but it came out to 7. Bonus! Roll it out as thin as you can, use plenty of flour to keep it from sticking. It should be thinner than a tortilla and about 8 inches round.

Heat a skillet or griddle to medium high. Do not grease. Cook on one side until it bubbles, then flip and cook on the other. About 2 minutes each side. These are partially cooked yufka that finish cooking whenever you do what you do with them.

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The Pear, Brie, and Hazelnut Yufka

  • Pears
  • Brie
  • Olive oil
  • Dried Thyme
  • Toasted Hazelnuts

Preheat oven to 400°. Slice three pears and 12 oz of brie. Lay the yufka on a baking sheet, lay down the layer of pears, add the brie, drizzle with a bit of olive oil and sprinkle dried thyme over it. Put it in the oven to bake, just until the cheese browns very lightly.

Meanwhile, toast a cup of chopped hazelnuts in a dry pan.

Place each yufka on a plate, sprinkle with the hazelnuts and serve warm.

This was so delicious, rich and flavorful without being overly rich. Makes 6.

 

Spinach Pear Salad with Hazelnuts

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My best friend came over for dinner last night, so I whipped up a lovely salad. Those pears I got from the Food Bank last week are ripe and I need to be using them up quickly, so I decided on a salad with pears.

First I sliced 1/2 of a yellow onion on the mandolin so I could get super thin slices. Then I cut up 5 of those mini peppers. (A 4 pound package of mini peppers costs less than 3 regular red peppers.) into thin strips, removing the seeds. I also corned and sliced three Bosc Pears. I put all of this in a plastic container with a lid. I added 1/3 cup rice vinegar, salt, pepper and 1/2 tsp of dry mustard powder.I put the lid on and shook it all as much as I could to mix it together. Then I added about 6 cups of baby spinach. Put the lid back on, shook some more and put it in the fridge for about an hour.

I toasted some hazelnuts (about 1/4 cup) with tajín (a spice mix of lime and chilis) in a dry pan.

To serve, I put the salad mix on the plate, added some hazelnuts and slice some asiago cheese on top.

The flavor is a wonderful blend of sweet, sour and a bit of heat. The hazelnuts are a great crunch and it was one of the best salads I have come up with this year. Service two.