Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 21, 2007

Soft Turkish Bagel


Soft Turkish Bagel
7 g instant yeast
1/2 cup lukewarm milk
1/4 cup lukewarm water
2 1/2 tbsp sugar
1/2 cup sunflower oil
2 cup flour
1/2 tsp salt

1 egg white, lightly beaten
Nigella seeds (black sesame seeds)

Mix the yeast with warm water in a large bowl. Stir well so the yeast dissolves, then add the sugar, milk and sunflower oil. Stir until the sugar dissolves. Add flour and salt slowly and knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to twice its size.

Take a small-size ball from the dough and make it longer by spinning it. Then close up the ends to make a ring shape. Brush egg whites and sprinkle Nigella seeds on top.

Preheat the oven to 400 F (200 C). Place parchment paper on an oven tray and arrange the Acma on it. Bake for 10 minutes, then turn the heat down to 375 F (190 C). Then, bake 15 more minutes until the tops turn to a golden colour.

Acma is a lovely breakfast or supper treat with Turkish Tea.

This recipe makes 8-9 Acma.



At 10:22 AM, Anonymous Anonymous said...

Merhaba Binnur Hanim,

Where do you we use 1/2 cup sunflower oil?

At 7:25 PM, Blogger Binnur said...

I am sorry, I forgot to put it in the recipe.. At the same time as
sugar and milk :)

At 7:13 PM, Blogger Amatullah said...

Sounds great, I'm eager to try this!! Aren't those black seeds though (black cumin seeds) and not black sunflower seeds like asians use for sushi?? We call black seeds haba sooda, or habatul baraka in the middle east and they're quite different than sesame seeds.

At 10:21 PM, Blogger Binnur said...

My translation for ingredients and dish titles are based on how
they're called in Canada. So
we're probably talking about the same thing:)

At 2:53 AM, Blogger california love said...

merhaba binnur hanim,

you have a great site! what should we do if we want to make zeytinli acma or something like that? i wanted to use zeytin ezmesi but i'm not sure how i'd do that ... and is there anything else that goes well inside acma?

thanks :)

At 4:26 PM, Blogger Binnur said...

Hi Roberta,
There is Zeytinli Acma which I did not post it yet but I will:) You can put some zeytin ezme in the middle of the dough before giving it a round shape.

At 1:49 PM, Anonymous Anonymous said...

Merhaba Binnur Hanim

I tried make the Acma, but it turns dark brown.

It doesn't look like yours, so should I reduce the temperature or shorten baking time ?


At 1:18 PM, Blogger Binnur said...

I suggest you to try to reduce the temperature. Preheat the oven to 375 F, after 10 minutes reduce to 350 F. I hope this time will be how it suppose to be:)
Take care,

At 3:38 PM, Anonymous Anonymous said...


I will try again!

At 6:47 PM, Anonymous Anonymous said...

Merhaba, Binnur Hanim:

Thank you somuch for posting all of your wonderful recipes. I'm an American, married to a Turk, and now living in the US again after years of living--and eating!--in Istanbul. Your recipes really help me to feel more at home. Unfortunately, we are still stuck in the standard system below the border and I've no idea how to measure 7gm of yeast. Can you help me with the measures?



At 7:56 PM, Blogger Binnur said...

Hi Kate,
The dry yeast (active or instant) comes in a small package which is 7 gr. I measured it for you. It is 1 tablespoon. I hope it helps:)

At 5:03 PM, Blogger Noor said...

Ok now I want to make this. I want to make everything yummm. I have made a lot but I need moreeeeeeeeee.

At 8:36 AM, Blogger SimpleAnn said...

Merhabalar Binnur Hanim

I hv made the acma, it turned out a bit oily and flaky, am I doing it right?


At 11:33 PM, Blogger Binnur said...

Merhabalar Annie,
Yes, you are doing right if you follow the recipe :) The dough has 1/2 cup of oil in it and it is flaky. Acma doesn't have the bread texture.

At 1:21 PM, Blogger Schatzi said...

Dear Binnur,
thanks a lot for this wonderful recipe. I made the dough in a breadbaker machine, so I just had to shape them. Also I sprinkled some of them with sugar instead of nigella seeds (for my kids) - got a perfect combination.

At 9:03 AM, Anonymous Anonymous said...

Hi Binnur

I am a South African married to a Turk and I'm living in Turkey.Your site has given me the confidence to make turkish dishes.I especially like the cakes and pastries.I want to make Acme for breakfast...Could I leave the dough overnight?
THanking you in advance

At 6:02 PM, Blogger Binnur said...

Hi Veronique,
Thank you:) Yes, you can keep the dough in the fridge overnight.
You'll then need to bring it back to room temperature to make acma:)

At 3:30 AM, Anonymous melek (anna) said...

merhaba binnur

i love acma and have made them several times but recently they have started to become really heavy and not fluffy at all, do you possibly have any idea what i'm doing wrong? i live in england with my turkish husband who also loves them.
Melek (Anna)

At 11:12 AM, Blogger Binnur said...

Merhaba Melek,
Don't knead the dough after it rises, and when you give a ring shape to dough, don't forget to spin first, then close the ends.

At 12:32 PM, Anonymous Anonymous said...

Hello Binnur,

Thank you for sharing this recipe. I love Acmas :) i tried your recipe twice so far, and i am improving my techniques. The Acmas were delicious!

Keep up the good work!



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