Most people only think of cookies to satisfy their sweet tooth. They think of chocolate chips and vanilla beans. But there is a whole category of Turkish pastries that break the mold. These are delicious. They are complicated. The star ingredient may surprise you: tomato paste.
Salsari Çörek is more than just a snack. This is part of the culinary hilayer of the Aegean and Mediterranean regions of Turkey. The name literally means “tomato paste”. This seems strange until you try it. The acidity of mahleb (cherry pit extract), sesame seeds and a touch of vinegar together create a rich flavor that you won’t find in regular sugar cookies.
No confectionery degree needed, we’ll show you how to make it at home.
What you need to get started
No fancy equipment required. All you need is a bowl, a rolling pin and a little patience. The ingredient list is short. This emphasizes the quality of each product.
- 200 g unsalted butter: Let stand until it softens. The cold can spoil the dough.
- 1 tsp Mahlep: This is the real deal, so it’s non-negotiable. It has a unique scent like almond cherry.
- **1 tsp dried oregano: ** Adds an earthy backbone.
- Baking powder 1 package: Standard leavening agent.
- 2 large eggs: Use the yolks for glazing. White can be saved or discarded.
- Half a teaspoon of vinegar: This softens the gluten. Sounds weird. it works.
- 1 tsp tomato paste: Use a thick paste. It’s not that watery pizza sauce.
- 1 tsp salt: Balances richness.
- All Purpose Flour: Use as much as you need. Here, your hands guide you through the entire process.
Mix the dough
Start with butter. Place in a large mixing bowl. Add mahleb, oregano, baking powder, eggs, vinegar, tomato paste and salt. Mix until smooth.
Now comes the flour. Add slowly. Don’t pour everything at once. I want to control the texture.
Knead the dough together. Don’t overdo it. The goal is to create a dough that resembles an earlobe. soft. yield. Not sticky. If it cracks, add another drop of vinegar or water. If it sticks to your fingers, sprinkle more flour on top.
When it looks good, remove a small part of the dough. Roll it between your palms. Shape into a ball. About the size of a walnut. Keep it flat for even baking.
Molding and baking
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). This is normal medium heat. The inside cooks through without burning the outside.
Line a baking sheet with baking paper or lightly oil it. Place the dough balls on the tray. Leave some space between them. It doesn’t spread much, but air circulation helps.
Remove the reserved yolk. Brush the top of each ball. This gives them shine,