A blog dedicated to Early American History Lovers, Civil War Reenactors, Living Historians, and people that love the past. Lots of Historical Recipes and Patterns!
Concealment was impossible; besides, we were in our usual trouble for water. The only inhabitant seemed to be an old woman,
who came out of the tent to find out why the
children had run back...
For some minutes the Circassian (for we
thought she must be one) stood talking to the
two envoys at the door of her tent. Then
she signaled us to approach, and invited
the whole party inside her abode. Here she
offered the equivalent in the East of a chair —
namely, a seat on the mats which covered the
earthen floor. The amiable old dame next
produced a large circular tray, which she set
in our midst, and on which she placed some
wafer-like chupatties and a couple of bowls of
the inevitable " yourt."
Never did simple
meal taste so sweet, but the amount provided
served only to whet the appetite of the eight
hungry travellers. It was gently suggested
that we should like a little more ; we told
her we would pay for everything we had.
At the same time we produced some of our
mugs as likely to provide a method of eating
the " yourt " more in keeping with our hunger...Not
a thing, however, would our hostess sell :
neither flour, wheat, cheese, goat, nor fowls.
We asked her to make us some more chupatties, but without avail. No money would
tempt her — she was evidently not a Turk, —
even the offer of a little tea could not work
the oracle. Her hospitality — and it was true
hospitality that she had shown to us — was
limited to what we might eat on the premises.
From what we could gather from her rather
peculiar Turkish, the old lady seemed afraid to
sell us anything without her husband's consent.
It was impossible not to admire her steadfast-
ness, and as we left we presented her with
three silver medjidies (worth altogether about
twelve shillings). On this she relaxed to the extent of allowing us to take three eggs that
she had.
We tried to find out how far we were from
the sea ; but she seemed hardly to know of its
existence, so cut off had she been all her life
in her mountain fastness. She directed us,
however, to some other tents farther down
one of the valleys, and said we might be able
to buy some food there; so thither we now
wended our way. There was a well outside the tent, but it was dry at the time and was being deepened. A few drops of water which she had given us within had come from some distant stream, she said. "Yourt," however, is a wonderful thirst - quencher, so lack of water did not cause any worry for the time
being.
-Maurice Andrew Brackereid Johnston, 1919
I was inspired to make this after reading 450 Miles to Freedom by Maurice Andrew Brackenreed Johnston, an Indian born soldier in the British army during WWI. In the book, Johnston details his account of his escape from a Turkish POW camp along with 7 other officers. He details eating Chupattis as part of their foraged food but he was likely eating Bazlama, a Turkish version of pita that includes yogurt. It is pronounced "baz-luh-ma."
This recipe is really good. We ended up eating some of it fresh and the next day we ate it with falafel and tzatziki. Next time I make it, I might add some garlic and herbs. You can store them overnight in ziplock bags at room temperature or freeze them.
Turkish Bazlama
Ingredients:
- 4 Cups Flour - 3/4 Cup Water - 3/4 Cup Plain Yogurt - 1 Tablespoon Dry Yeast - 2 teaspoons Salt - 1 Tablespoon Sugar - 1 Tablespoon Oil
- Butter for coating - Parsley for garnishing
Instructions:
Mix the yeast with the lukewarm water. Combine flour, yogurt, salt, sugar, oil, and yeast water until a soft ball of dough is formed. Coat the dough in oil and cover the bowl with a warm cloth for about an hour.
Cut into 4-6 pieces and roll into balls. Let the balls sit, covered with a cloth for 10-15 mins.
Roll the balls out on a lightly floured surface.
Preheat in a cast iron pan on medium to high heat until you see bubbles forming, flip and cook for about 30 more seconds. (Don't grease the pan.)
Rub with a bit of butter and top with parsley. Eat fresh with some yogurt.
Sounds delicious!!!
ReplyDeleteDo you know if it was originally made with sourdough instead of yeast?
You can make it sourdough style but dry yeast had been around for at least 100 years by the time this recipe was written.
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