Bosphorus Crust

Bosphorus Crust is a culinary delight that has captivated taste buds around the world. With roots deeply embedded in the diverse and rich tapestry of Turkish cuisine, this dish beautifully unites the essence of seas meeting, cultures blending, and flavors merging. Named after the famous Bosphorus Strait, which elegantly divides the continents of Europe and Asia, this crust represents a culinary bridge, just like its namesake.

The Bosphorus Strait has been a significant trade route for centuries, and its banks have seen the rise and fall of empires. The exchange of ideas, goods, and gastronomical delights fostered a unique and eclectic cuisine that the Bosphorus Crust encapsulates gloriously. This dish encompasses an array of spices and herbs that are a testament to the region's historical crossroads, ensuring each bite transports you straight to the vibrant streets and bazaars of Istanbul.

Ingredients

• Spelt Flour - 2 cups
• Active Dry Yeast - 1 packet (2 1/4 tsp)
• Olive Oil - 2 tbsp
• Warm Water - 3/4 cup
• Salt - 1/2 tsp
• Sugar - 1 tsp
• Tahini - 1/4 cup
• Sumac - 1 tbsp
• Sesame Seeds - 2 tbsp
• Feta Cheese - 1 cup crumbled
• Red Pepper Flakes - 1 tsp
• Baby Spinach - 2 cups
• Tomatoes - 2, sliced
• Cucumber - 1, sliced
• Fresh Dill - 1 tbsp, chopped
• Fresh Mint - 1 tbsp, chopped

Preparation

Making the Dough

1. In a large bowl, mix active dry yeast with warm water and let it sit for 5 minutes until it becomes frothy.
2. Add sugar, salt, and olive oil into the yeast mixture and stir gently to combine.
3. Gradually add spelt flour while stirring continually until a dough begins to form.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a bowl coated with olive oil, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.

Prepping the Toppings

1. Wash and chop the baby spinach and let it sit aside to dry.
2. Slice the tomatoes and cucumber thinly.
3. In a small bowl, mix tahini with sumac.

Cooking Process

1. Preheat your oven to 450°F (230°C). Prepare a baking sheet by lightly oiling it or lining it with parchment paper.
2. Punch down the risen dough to remove excess air and roll it out into a rectangular shape 1/4 inch thick.
3. Transfer the dough to the prepared baking sheet and brush with additional olive oil.
4. Spread the tahini and sumac mixture evenly across the surface of the dough.
5. Scatter baby spinach and place tomatoes and cucumber slices evenly over the surface.
6. Sprinkle with crumbled feta cheese, sesame seeds, and red pepper flakes.
7. Bake in the preheated oven for 18-20 minutes or until the crust is golden brown and the cheese has melted.

Enjoying the Bosphorus Crust

Once out of the oven, allow the Bosphorus Crust to cool slightly before serving. Garnish with freshly chopped dill and mint to add a refreshing herbal aroma. Pair this dish with a glass of cold Ayran, a traditional Turkish yogurt drink, or with a refreshing mint tea. This dish is perfect as a main course or as an appetizer for a larger meal spread.

For a predetermined cooking duration, consider using a cooking timer to ensure all stages are perfectly executed. Not only is the Bosphorus Crust a tribute to the vibrant culinary traditions along the Bosphorus Strait, but it's also a versatile meal that can be enjoyed any time of the day across various occasions with friends and family.