Acma, Turkish style soft bagels have always been one of the Turkish style breakfast treats at home for us. It is also a delicious snack you can enjoy with cup of tea, Turkish cay, all day long. I had a chance to recreate these delicious bagels at home recently, everyone enjoyed them.
We have been pleased with the result; they turned out softer inside and a little crispy outside (this home made version is a little crispier than the Acma you get in Turkey but still very delicious and satisfying).
You can enjoy Acma, sliced in half, and buttered with jam or honey. They are also delicious with a cheese of your choice, sliced cucumbers and tomatoes aside.
I hope you enjoy making Acma; Afiyet Olsun,
- 7 gr (1 pack) of instant dried yeast
- 4 fl. oz. / ½ cup luke warm milk
- 2 fl. oz. / ¼ cup luke warm water
- 15 ml / 1 tbsp. sugar
- 4 fl. oz. / ½ cup light olive oil
- 238 gr/ 2 cups / 8 oz. + 1 tbsp. all-purpose plain flour
- ½ teaspoon sea salt
- To finish / glaze:
- 1 egg, beaten
- 15 ml / 1 tbsp. Sesame seeds – optional -
- Preheat oven to 200 C / 400 F
- Combine the yeast with warm water in a bowl, stir well and let the yeast dissolve for a few minutes.
- Add the sugar, warm milk and the olive oil to the mixture, stir for the sugar to dissolve.
- Sift the flour in a large bowl and stir in the salt. Make a well in the middle and pour in the yeast mixture.
- Combine and knead the dough for a few minutes; you will get lovely, soft dough. Cover the dough with a cling film and tea towel and leave to rise at a warm spot (near an oven or in a warm airing cupboard works well) for 2 hours. The dough will double in size.
- Once doubled in size, divide the dough into 6 balls. One at a time, roll each dough ball between your palms to make it about 16 cm / 6 inches long. Then swirl and roll and seal the two ends together. Repeat this with the rest of the dough balls.
- Place the Acma rolls on a baking paper on a tray, making sure there are minimum 1 inch / 2.5 cm. between each Acma roll, as they will expand while baking. Brush with the egg mixture and sprinkle sesame seeds over the top if you’d like.
- Bake in the preheated oven (200 C/ 400 F) for 10 minutes. Then turn the heat down to 190 C / 375 F and bake for another 10 minutes or until the Acma has a rich, golden color.
- Serve warm, afiyet olsun!
Turkish cookery class at Blid & Hatton Gatherings (The Food Studio), Medicine Garden, Cobham
Wednesday, July 13th, 10 am – 2 pm
I am delighted to share my next Turkish cookery class on Wednesday, July 13th, 10 am – 2 pm at the Blid&Hatton Gatherings (The Food Studio) at Medicine Garden, Cobham, England. We have a feast of a class featuring wholesome and delicious spicy bulgur wheat salad with pomegranate molasses, Kisir, ever-popular stuffed aubergines with minced meat and vegetables, Karniyarik, savory filo pastry with spinach & feta, Ispanakli Borek, stuffed baked dried apricots, Kayisi Tatlisi and more.
Here’s the details and booking information, booking will be through the Blid & Hatton Gatherings, the Food Studio at this link. Early booking is advised and the participation is limited.
Hope you can join us!