Name: Reseña de Bagel Toast por Yehanoha en Ayone Çiftliği, Bala/Ankara, Turquía
Item: Bagel Toast
Rating: 3.7
Author: Yehanoha

Bagel toast is the Israeli café sandwich: a large, soft, sesame-covered Jerusalem-style bagel, oval rather than round and nothing like the dense New York kind, split, stuffed with cheese plus a few vegetables, and pressed flat in a sandwich toaster until the outside is crisp and the cheese has melted into everything. It appeared on the menus of Tel Aviv and Jerusalem cafés in the 1990s and became the default thing to order with a coffee or a beer, and it now sits on almost every café, kiosk and bar menu in the country, usually with a short list of fillings and a side of pickles, olives or a small salad. The base is the yellow Israeli cheese sold as "yellow cheese", often with Bulgarian feta or Tzfat cheese added, and the standard vegetables are tomato, onion, olives and sometimes corn or mushrooms; a layer of pesto, za'atar or harissa is common.

The bagel is the thing that cannot be substituted: a Jerusalem bagel is a yeasted, slightly sweet bread rolled into a long oval ring, dipped in sesame and baked to a soft crust, and it is sold warm from carts at the Damascus Gate as well as to cafés in bags. It is cut lengthwise, the cut faces often spread with a little olive oil or butter, and the lower half is covered with sliced cheese, then the vegetables, then more cheese so the top half bonds to it. It goes into a flat press at high heat for four to six minutes, long enough for the cheese to melt fully and the sesame crust to toast and crisp, and comes out flattened to about two centimetres, cut into three or four pieces, and served on a board. Kitchens that do it well wipe the press between sandwiches and do not stack them to wait.

Judge the press first: the outside should be golden, crisp and hot, with the sesame toasted and the bagel compressed but not flattened to a cracker. Inside, the cheese should be fully melted and binding everything, stringing when the pieces are pulled apart, and the vegetables should be warm through, with the tomato softened and the onion sweetened. Mark down a bagel toast that is soft and pale, which means the press was not hot or the time too short, cold vegetables inside a hot sandwich, cheese that has not melted or that has leaked out and burnt on the press, a round American bagel used in place of the Jerusalem one, which makes a hard, chewy thing, a filling so thick the sandwich falls apart, and anything that arrives lukewarm from being made ahead. Pickles on the side are standard; a sandwich that needs ketchup to taste of anything has too little cheese and seasoning.

Bagel Toast

Türkiye

Ayone Çiftliği

Simit güzeldi, tost makinesinde eşit miktarda pişmiş ve gevrekleşmişti. İçerisinde yarım çeri domates vardı. Bu noktada domatesin o sulu hali ve tost makinesinde pişme durumu çok kritik. Bu tost için bence başarılı değildi. Üzerindeki salata güzel düşünülmüş ancak yeteri kadar soslandırılmamıştı. Bunlar düzeltilse daha iyi bir sonuş elde edilebilir bence.

Reseña de Bagel Toast por Yehanoha en Ayone Çiftliği, Bala/Ankara, Turquía

Tostada de bagel

Ayone Çiftliği

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