Milk Pudding with Meringue

(Tez Pişti / Bezeli Muhallebi - Marmara Region)

2 + 1/3 cups milk
2/3 cup sugar
2 tbsp rice flour
2 tbsp corn starch
1 tsp vanilla extract
1 extra-large egg yolk
~
1 extra-large egg white
Pinch of salt

First beat the egg white with salt until stiff.

Mix 1/3 cup of milk with the rice flour, corn starch, and egg yolk in a medium-sized pot. Then slowly add 2 cups of milk, sugar and vanilla extract while stirring. Cook while stirring constantly with the little egg beater at medium-high heat.

Take it off the stove when it gets thick. Pour 3/4 of the pudding into the 4 individual oven proof bowls equally. Let the 1/4 pudding calm down a little bit. Then combine it with the beaten egg white using a spoon. Cover the puddings equaly with this mixture.

Arrange the bowl on an oven tray. Set the oven to broil (grill), place the tray on middle rack. Keep until the top is light golden colour.

Let it cool down first. Then chill in the refrigerator. It is recommendable to chill it overnight.

Makes 4 servings.

Figs Cooked in Milk

(Sütlü Yemiş - Aydın - Aegean Region)

Ingredients:
250g (1⁄2 lb) dried Turkish figs, wash, soak in hot water for about 15 minutes, drain and cut off the stems
1 cup milk
1 cup 2% cream
1⁄2 cup sugar

Garnish:
1⁄4 cup walnuts, crumbled
Cinnamon, optional

Directions:
Cut the figs into bite size. Place the sugar, milk and cream in a large pot and stir at medium heat until all the sugar is dissolved. When the milk is warm, add the figs and cook until soft.

Serve warm or chilled with crumbled walnuts and cinnamon.

Molasses-Apricot Rice Pudding

(Pekmezli Kayısılı Sütlaç)

1/3 cup short grain rice, washed and drained
1 1/2 cups water
~
3 cups whole milk
1 cup of half&half cream 35%
3/4 cup sugar
1 tsp vanilla extract
Pinch of salt
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Molasses-Apricot Sauce:
8 dried apricots
2 tbsp Sultana or Golden raisins
6 tbsp grape molasses
2 tbsp dried mulberries

Garnish:
2- 3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the molasses apricot sauce; Cover the apricots and raisins with water and cook for 2-3 minutes, drain. Then mix with the mulberries and grape molasses. Equally pour the sauce over the Rice Pudding.

Garnish with walnuts. Serve warm or chilled.

6 servings.

Strawberry Milk Pudding

(Çilekli Muhallebi - Istanbul)

4 + 1/2 cups 3.25% whole milk
1/2 cup cream, 35% (heavy cream)
3/4 cup sugar
3 tbsp rice flour
4 tbsp corn starch
~
400 g strawberries, rinsed, sliced + 3 tbsp powdered sugar

First, mix strawberry slices with powdered sugar in a bowl. Put aside for an hour. Place it in a blender and pulse 3-4 times.

Place and whisk 1/2 cup milk, 1/2 cup cream, sugar, rice flour and corn starch in a medium-size cooking pot. Dissolve the sugar at medium heat. Slowly add the 4 cups of milk. Stir constantly to make it thick enough. Add in the strawberries and continue to cook for about 2 more minutes while stirring. Immediately pour into the individual bowls. Let them cool down first. Cover and refrigerate.

Garnish the muhallebi with strawberry slices and serve.

Makes 6 - 8 servings.

Mastic Milk Pudding with Labne

(Labneli Sakızlı Muhallebi - Istanbul)

12 Petit Beurre biscuits (2 biscuits for each bowl)

Mastic Milk Pudding:
1 1/2 cups milk 3%
3/4 cup whipping cream 35%
1/2 cup sugar
2 egg yolks
3 tbsp flour, all purpose
1 tsp lemon zest
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
~
1 tsp butter, unsalted
250 g Labne cheese

Garnish:
Hazelnuts, walnuts or pistachio, crumbled
Fresh fruits
Jam or marmalade

Place 2 biscuits at the bottom of each bowl.

To prepare the milk pudding; place all the ingredients except Labne cheese and butter in a medium-size cooking pot. Stir constantly to make it thick enough. Then add the butter, continue to cook for about one more minute while stirring. Remove it from the stove, let it cool down a little bit. Beat Labne cheese at low speed or use a small egg-beater.

Pour into the individual serving bowls. Let it cool down first. Cover and refrigerate. Garnish the muhallebi with nuts or fresh fruits or jam and serve.

6 servings.

*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese, as a spread on bagels or a dip for your favorite fruit and vegetables.

Bairam Menu:
-Artichoke Soup, Lamb Pilaf with Morello Cherry, Grape Rolls with Artichokes in Olive Oil, Roasted Eggplant Salad - Antep Style, Börek with Soda Water, Fresh Flat Beans Fritter and Mastic Milk Pudding with Labne with Turkish Coffee on the side.

Apricot Rice Pudding

(Kayısılı Sütlaç)

1/3 cup short grain rice, washed and drained
1 1/2 cups water
3 cups whole milk
1 cup of half and half cream 35%
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Apricot Sauce:
8 apricots, dried, sliced
2 tbsp Sultana or Golden raisins
6 tbsp sugar
1/4 cup water

Garnish:
2-3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add in the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the apricot sauce; Cook the apricots and raisins for 2-3 minutes in water, drain. Then cook the apricots, raisins, sugar and 1/4 cup of water in the sauce pan until the water evaporates. Equally pour the sauce over the Rice Pudding. Garnish with walnuts. Serve warm or chilled.

6 servings.

Milechnick

(Mileçnik - Central Anatolia Region)

1 cup whole milk
1 cup whipping cream % 35
1/2 cup sugar
1/3 cup flour, all purpose
2 tbsp rice flour
1 egg + 3 egg yolks
1 tsp almond extract
1/2 tsp cinnamon

1/2 cup sultanas, floured

8x8x2 (2L) Pyrex dish, buttered with unsalted butter

Preheat the oven to 375 F (190 C).

Whisk all the ingredients with the egg beater. Then add the sultanas, stir. Pour into the buttered dish.

Place the dish on the middle rack and bake for 30-35 minutes until the top is light golden colour. Let it cool down first. Then chill in the refrigerator. Sprinkle some powdered sugar and decorate with fruits before serving the dessert.

*Seljuk Turks

Mastic Pudding with Tel Kadayif

(Tel Kadayıflı Sakızlı Muhallebi - Istanbul)

2 + 1/4 cups homogenized milk
1/3 cup heavy cream, 35%
1/2 cup sugar
1/2 cup all purpose flour
1/2 tsp mastic (roll glass on the mastic to make it powdery or use mortar)
1 tsp butter, unsalted

To prepare the Mustic Pudding; place all the ingredients except mustic powder and butter in a medium-size cooking pot. Stir constantly for about 10 minutes to make it thick. Then add the powdered mastic and butter, continue to cook for about one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 6-7 minutes over medium speed. Immediately pour into individual bowls.

Shredded Dough (Tel Kadayif):
4 handful Shredded Dough (~1/2 cup), crush the dough into small pieces in your palm
1/4 cup walnuts, crumbled
4 tsp sugar
1/2 tsp cinnamon
1 tbsp butter, unsalted, melted

Meanwhile, saute all the tel kadayif ingredients in a Teflon pan until the color turns to light golden colour while stirring. Turn the heat off. Divide equally over the puddings. Let it cool down. Keep it in the fridge before serving.

Makes 4 servings.

Bairam Menu:
- Asparagus Soup, Eggplant Tava, Sauteed Vegetables with Black Olives and Feta Cheese, Long Beans in Olive Oil, Börek, Mixed Green Salad with Urfa Cheese.

Kanlıca Yoğurt of Centuries...

(Kanlıca Yoğurdu - Istanbul)

Kanlica is one of the most attractive districts of Anatolian side in Beykoz district of Istanbul. It is situated between Anadolu Hisari and Çubuklu.

Kanlıca is one of these old districts that shows us real Istanbul. Although it is not the same Kanlıca remembered by the elderly, it is still a corner that could escape the menace of “unification” slowly taking hold of Istanbul. Its streets still smell like the old city with the grocery stores, the hairdresser’s, etc.

Kanlıca yoğurt of centuries...
The most important aspect of Kanlıca yoğurt in comparison to others is that it is natural. There are no additives in it. You can eat Kanlica yogurt which you eat with the powder sugar (castor sugar) on it, at Ismail Aga on the sea side:)

Peach Rice Pudding

(Şeftalili Sütlaç - İstanbul)

1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half&half cream (12% fat)
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Peach Sauce:
12 peach slices, in light syrup, in jar
6 tbsp peach jam

Garnish:
Almond, blanched, sliced
Sugar

To cook Rice Pudding; Bring 1 1/2 cup of water to boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute.

After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Divide the Peach Sauce over the tops. Sprinkle some almond and sugar over the tops.

Set the oven to broil. Arrange the bowls on the oven tray and place on the top rack. Leave in the oven until the tops become golden color. Serve hot or chilled. Keep it in the fridge.

5-6 servings Peach Rice Pudding.

*Ottoman Kitchen

Apple Milk Pudding

(Elmali Muhallebi)

Apple Sauce:
4 red apple, peeled, grated
2 tbsp sugar
1 tsp cinnamon
2-3 tbsp walnuts, crumbled

Milk Pudding:
1 cup homogenized milk
1/2 cup cream, half & half (35%)
1 egg yolk
4 tbsp rice flour
1 tbsp all purpose flour
1/3 cup sugar
1 tsp vanilla extract

For each bowl: 1 Petit Beurre biskui, broken in half

Place 1 biscuit at the bottom of each bowl.

Cook all the apple sauce ingredients until the apples are softened. Turn the heat off. Let it cool down. Place the sauce on top of the biscuits in the bowls equally.

Meanwhile, place the sugar, rice flour, flour, egg yolk, 1/2 cup cream and vanilla extract in a pot. Stir, using a small egg whisker. Slowly add the milk. Stir constantly to avoid lumps over medium heat. When it gets thicker, cook for 1 more minute. Take it off the stove. Pour into the blender. Blend for about 5 minutes at medium speed. Pour equally over the apple sauce.

4 servings.

Gum-mastic Pudding in Rose Water

(Haytalya - Gaziantep and Hatay Regions)

Milk Pudding:
2 cups whole milk
2 tbsp sugar
2 tbsp corn starch, melted in 4 tbsp water
1 tsp mastic (roll glass on the mastic to make it powdery or use mortar)

Sherbet:
1 cup water
1 cup sugar
1 tbsp lemon juice
1 tbsp rose water

Put the sugar and milk in a medium size pot, stir. Slowly add the corn starch - water mixture, stir constantly. Cook until it gets enough thickness. Then, pour the mixture into a 2 Lt Pyrex dish. After letting cool, place the dish in the fridge. Then cut in little cube shapes.

Meanwhile, to prepare the sherbet; place the water and sugar in a medium size pot. First bring to a boil and continue boiling for 5 minutes. Then, simmer for 10 minutes and add lemon juice and rose water, turn the heat off. After letting the sherbet cool, pour into the bowl and place it in the fridge.

Place the sherbet equally into the bowls. Divide the milk pudding cubes and some fruits into the sherbet. Garnish with toasted almond and pistachios.

*This authentic Gum-mastic Pudding and the Melange of Fruits Bathed in Rose Sherbet dessert are served especially on hot summer days to please visitors.

Meal Ideas:
-Tarhana Soup, Elbesan Kebab, Dried Fig Salad, Feta Cheese Spread, Eggplant with Veggie Filling, Peppered Bread and Turkish Almond Cookies.

Milk Pudding in Rose Water

(Su Muhallebisi)

3 cups 3.25% whole milk
2 tbsp sugar
2 tbsp rice flour
3 tbsp corn starch

Garnish:
Rose water or Rose Sherbet
Icing sugar
Pistachio, crumbled

Place and whisk 1/2 cup of milk, sugar, rice flour and corn starch in a medium sized cooking pot. Then slowly add the 2 1/2 of milk into the pot while stirring. Melt the sugar over medium heat. Stir constantly for about 10 minutes to get it thick. Rinse out a shallow dish, then pour the pudding into it. The pudding's depth should not be more than 1.5 cm. Let it cool for an hour. Cover the top and place it in the fridge.

Cut the pudding in portions and place on a serving dish. Pour some Rose Water around it. Sprinkle generously icing sugar on the top. Garnish with some pistachios.

Makes 4- 6 servings.

Rice Pudding with Dried Figs

(Incirli Sutlac)

Rice Pudding Ingredients:
1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half&half cream (35% whipping cream)
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Dried Fig Sauce:
12 Turkish dried figs
12 tbsp sugar
1/2 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
2/3 cup water

Garnish:
Fresh walnuts, coarsely chopped

To cook Rice Pudding; Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Heat it up first. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute. Immediately pour into individual bowls.

Meanwhile, place the figs in a pot and cover them with water. Boil for about 20 minutes until they are softened at medium heat.

Drain and cut off the stalks. Cut into bite size. Place them in a pot and place the sugar on top. Add the water and mustic, cook for about 25 minutes on low heat. If necessary add a little bit more water. Leave some juice in it at about the same height as the top of the figs.

Place the fig sauce equally over the Rice Puddings. Let it cool down and sprinkle some fresh walnuts over the tops. Keep it in the fridge before serving.

6 servings Dried Fig Rice Pudding.

Milk Pudding with Strawberry Sauce

(Cilek Soslu Muhallebi)

Strawberry Sauce:
500 gr strawberries, washed, cut in 3 or 4
1/4 cup sugar
1 tbsp honey

Place strawberries in a pot and pour the sugar and honey on top. Heat it up for a minute, then turn the heat down to medium-low. Cook for about 20 minutes. Let it cool. Start to cook Milk Pudding.

Milk Pudding:
2 + 1/2 cup 3.25% whole milk
1/4 cup cream, 35% (heavy cream)
1/2 cup sugar
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tbsp + 1 tsp rice flour
2 tbsp corn starch

Place 2 cups of milk, cream and sugar in a medium sized cooking pot. Melt the sugar over medium heat. Dissolve the corn starch and rice flour in 1/2 cup of milk and add into the pot. Then add the powdered mastic in it. Stir constantly to make it thick enough. Pour into the individual serving bowls. Place 2 teaspoon Strawberry Sauce over the tops. Let it cool down and sprinkle some sliced almonds on top. Keep it in the fridge before serving.

You can also serve the Milk Pudding with Strawberry Sauce with a big dollop of ice cream and some sliced almonds at the top.

*If the strawberries are tasteless and hard to eat, make this delicious Strawberry Sauce. Put the leftover sauce into a jar with the lid closed and keep it in the fridge as a topping for ice cream:) I do this all the time. Also try sprinkling sliced almonds on the ice cream with the Strawberry Topping.

4 servings.

Turkish Milk Custard Dessert

(Laz Boregi - Black Sea Region)

~225 gr (half lb) Phyllo Pastry (11 sheets)
1/2 cup (8 tbsp) unsalted butter, melted

Syrup:
150 ml water
2/3 cup sugar
1 tbsp lemon juice
1 small piece of lemon peel

Milk Custard:
1/4 cup semolina (I used Turkish semolina)
1/3 cup sugar
1 1/4 cup whole milk
1/4 cup cream 35% (half&half)
1 tsp vanilla extract
2 eggs
Pinch of salt
Pinch of black pepper
1 handful hazelnuts, blanched and ground

Garnish:
12 halved hazelnuts
Powdered sugar

3L (13x9x2") Pyrex casserole dish

To prepare the syrup: place the water, sugar and lemon peel in a medium sized pot. First bring to a boil. Then simmer for 5 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly. Then remove the lemon peel and discard.

To prepare custard:
Saute the semolina for few minutes, The colour of semolina shouldn't turn to brown or light brown! Then slowly add the milk, cream, sugar and vanilla extract in it while stirring constantly with egg beater. The mixture thickens naturally. Now add the salt and black pepper in it, stir. Let it cool down. Add the eggs, whisk. Stir time to time to prevent to be formed skin on the surface.

Place the Phyllo sheets on the counter. Cut the sheets in half. Now there are 22 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish.

Brush the inside of the Pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top and then place two more sheets on top and butter again. Continue until you finish the first 14 of the phyllo sheets. Then spread the custard evenly with the spoon. Sprinkle the ground hazelnuts all over the top.

Then finish rest of the sheets (8 sheets) the same way. Don't forget to brush the very top with butter.

Dip a big, sharp knife into hot water to cut it in 12 rectangles. However, don't cut all the way down, cut only first 2 or 3 sheets. Do not reach the custard! This will ensure only the top parts will rise when you bake it.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F (165 C) while the dish is still in the oven. Bake for 10 more minutes and take the casserole out. Immediately pour the lukewarm syrup all over it with the spoon.

Let the Turkish Milk Custard Dessert cool down completely then finish the cutting all the way down. Sprinkle some powdered sugar and some crushed hazelnuts. You can keep the leftover in the refrigerator.

12 portion of Turkish Milk Custard Dessert.

Bairam Menu:
-Carrot Soup, Alined Eggplant Kebab, Almond Pilaf, Shepperd's Salad, Stuffed Eggplants in Olive Oil, Pleated Borek, Sesame Seed Chicken, Turkish Pastrami Borek, Mushroom on the Clay Tile, Halloumi Cheese and Turkish Milk Custard Dessert:)

Fig Ice Cream

(İncir Uyutması - Teleme - Incir Dondurmasi - Sakarya)

3 Turkish dried figs, washed with hot water, cut off the stems
1 1/3 cup whole milk

Cut the figs in small pieces as much as possible on the cutting board.

Boil the milk first for about 1 minute, then put aside until lukewarm. The best and traditional way to measure the temperature of milk is to dip your pinkie in it. It should be warm but shouldn't burn. Add the figs into the milk. Blend the lukewarm milk and figs for about 35-40 seconds in a blender (or mix thoroughly using an immersion blender).

Pour the mixture into two earth wear bowls. Cover the bowls first with the lid, then with the towel or shawl to keep them warm. Fermentation takes about 2 hours.

Serve Fig Ice Cream at room temperature or chilled. If you like you can sprinkle lightly toasted walnuts over the top:)

2 servings.

*The Fermentation takes place from the seed of the fig which gives taste and makes it firm. Hence, it is a healthy recipe as there is no sugar in it and strongly advised for those who wish to minimize the sugar level.

Istanbul Pudding

(Istanbul Tatlisi)

Pudding Ingredients:
2 1/2 cups 3.25% milk
1/2 cup all-purpose flour
1/2 cup sugar
1 tsp vanilla extract
1 tsp unsalted butter

8 giant Lady Fingers Biscuits, divide them in halves
3/4 cup milk
5-6 tbsp Strawberry spread or jam- or any kind of jam or marmalade

Garnish:
2 tablespoonful Nutella-Hazelnut spread
1 tablespoonful double cream 40%

Place all the pudding ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 7-8 minutes over medium speed.

Soak two pieces biscuits into the milk and put 2 pieces of them at the bottom of each bowl. Pour the half of cooked milk mixture in the bowls equally. Soak the rest of the biscuits into the milk and place them over it. Spread the strawberry jam equally over them. And pour the rest of the pudding mixture in the bowls equally.

Mix Nutella and cream and arrange the tops a dollop of it.

Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistachios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

4 servings.

Hoshmerim

(Hoşmerim/Peynir Helvası - Ottoman Kitchen - Balıkesir)

500 gr ricotta cheese
2 egg yolk
1 tbsp flour, all purpose
2 tbsp semolina - I used Turkish semolina
2/3 cup sugar - first add 1/2 cup sugar, if you want more you can go up to a total of 2/3 cup of sugar
1 tbsp Thick Turkish Cream or English Devon Cream or very thick cream or %40 Double Cream-(President's Choice-Loblaws in Toronto)
1/2 tsp vanilla extract

Mix the egg yolks with ricotta cheese and place the mixture in a large pan. Cook at low heat until its juice is evaporated for about an hour. Stir occasionally.

Add the flour, semolina, sugar, vanilla extract, cream into the cheese. Cook until the sugar dissolves while stirring occasionally with low-medium heat. Turn the heat off. Cover it with the lid. Let it rest for about 10 minutes. Then, place in separate small bowls. Serve Hoşmerim while still warm.

4 servings.

Almond Muhallebi

(Bademli Muhallebi)

4 1/2 cup milk, 3.25%
3/4 cup almond, blanched, ground
1/2 tsp almond extract
3/4 cup sugar
2 tbsp rice flour
2 tbsp corn starch

Mix the ground almond and 1 cup milk in a blender until smooth, put aside.

Whisk the rice flour, corn starch and 1 cup milk, put aside.

Put the sugar, 2 1/2 cup milk and almond extract in a large pot. Bring to boil. Slowly add almond-milk mixture in it, stir. Then slowly add rice flour mixture in it and stir constantly.

When it gets thicker, cook for 1 more minute while stirring. Turn the heat off. Immediately pour into individual bowls. Let them cool down for an hour. Keep them in the refrigerator.

You can serve Almond Muhallebi with ice cream on top.

Makes 6 servings.