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By
Vidar Bergum
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I’m Vidar Bergum, a food writer based in Turkey, where I’ve spent the last decade delving deep into the local cuisines of Turkey and the wider Middle East.
I’ve published four best-selling cookbooks in my native Norway. A kitchen in Istanbul is the home for my recipes and writing in English.
Want me as your guide to my best and most authentic recipes? Then my weekly newsletter is for you:
I’m a food writer based in Turkey, where I’ve spent the last decade delving deep into the local cuisines of Turkey and the wider Middle East.
I’ve published four best-selling cookbooks in my native Norway, while A kitchen in Istanbul is the home for my recipes and writing in English.
Want me as your guide to my best and most authentic recipes? Then my weekly newsletter is for you:
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We love köy ekmegi or village bread made by the bay restaurants between Bodrum and Kekova in south west Anatolia. Most of these restaurants have no road access yet they bake daily for the restaurant as well as selling to passing yachts. Their village bread is nearly always white flour and is a single rise bread with minimal kneading and high hydration. This makes for a delicious chewy texture, almost crumpet like, with an open texture from the carbon dioxide. Their loaves are round and about 22cm diameter. Invariably it is cooked in a wood fired oven and therefore has a slight smoky taste They have shared their recipe with me and we can enjoy the bread back in the UK as well as when we are at sea where it is a convenient loaf to make with its single rise and minimal handling. Not so good for the waistline!