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In various regions of Poland we can try local dishes and products unknown elsewhere. Often the same product also goes by a different name. An example of such a delicacy is the Łódź żulik, which gained fame especially in the 1960s. This happened thanks to the "Turkish Confectionery", which was opened in Łódź in 1948 by Mehmet Nuri Fazli Oglu - a baker of Turkish origin who had been living in Poland for years. It was there that the city's residents discovered the taste of a small, raisin-filled, dark bread they called żulik. Do you know its taste? If, like us, you are a fan of this Turkish bread, below we have a recipe for homemade żulik for you.
Recipe for homemade Turkish bread - żulik
Preparation:
Gently warm the milk. Add the molasses, sugar, and butter, and stir until these ingredients dissolve. Then let the mixture cool to room temperature. Hydrate the yeast in 50 ml of lukewarm water. Add the flour, yeast, salt, and grain coffee, and mix well (you can use a spoon). Finally, add the raisins. Leave the dough in a warm place to rise for about 1.5 hours. During this time the dough should double in volume. Transfer the risen dough to a pan lined with baking paper. Leave covered for another 40 minutes. After this time, bake the żulik for 35-45 minutes at 190°C, checking with the well-known "toothpick test" to see if the bread is baked through.
Turkish bread tastes great with butter or jam, but you can also enjoy it in a savory version - e.g., with yellow cheese.
