[Sca-cooks] More fun with Turkish food

[Christiane]

Because my lady Kiri requests it and I don't want to be called a "spoon tease" <g> ...

ROSEWATER FLAVORED RICE PUDDING   in Turkish "Muhallebi"


Ingredients
 5 cups milk,
 1/2 cup rice,
 1 Tbs cornstarch,
 6 Tbs sugar,
 1 Tbs rosewater.
  

Boil the rice in a pot until it has cooked very well and started to separate.
 With a little milk, mix the cornstarch to a smooth paste.
 Drain the excess water of rice, add the  sugar, milk and the starch paste stirring continuously with a wooden spoon.
 Simmer the mixture until just below boiling point and take care not to let it burn on the bottom.
 The mixture should thicken in about 15 minutes. Add the rose water continue stirring in one direction over low heat.
 Simmer for 5 minutes longer, then remove the pan from the heat and cool slightly before pouring it into individual glass dishes.
 Garnish with almonds or pistachio nuts, and sprinkle with nutmeg. Leave to chill for 3 to 4 hours before serving.



 

-----Original Message-----
From: Elaine Koogler <ekoogler1 at comcast.net>
Sent: Jul 6, 2004 11:57 AM
To: Christiane <christianetrue at earthlink.net>, 
	Cooks within the SCA <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] More fun with Turkish food

So....are you going to share this wonderful recipe?

By the way, I've seen Greek recipes that call for kasari...and have a 
hard time finding it! I think you'll enjoy using it.

Kiri

Christiane wrote:

>Thanks for everyone's advice on the cheeses I'm finding! Next I will be picking up some kasari, a cheese that's sort of of Swiss-like in texture (also has many tiny holes), tulum, a creamy, sort of crumbly pungent cheese, and otlu, a tulum flavored with herbs. Will also be picking up more of the traditional bread; round, sort of focaccia-like but fluffier, sprinkled on top with sesame and nigella. Absolutely rocks with hummus.
>
>I went to the other Turkish deli near me, which is also a halal butcher. I wanted to try my hand at making kofte, a traditional spicy Turkish meatball, so I needed ground lamb. I asked for lamb, was displayed the leg, told them I wanted about a pound of it, ground. They were a little fuzzy on what I meant by "ground" until I specified it was for making kofte, and after that it was not a problem. 
>
>The kofte turned out great; the recipe on the spice packet I picked up from my provider of Turkish cheeses called for ground beef and lamb, so I just went to my regular food store for the beef. We had kofte-burgers for the 4th. My husband used buns, but I ate mine without bread, with slices of pickled green tomatoes. We both agreed, however, that kofte-burgers ruled.
>
>I will be trying my hand soon at traditional Turkish rice pudding, allegedly a recipe that came from the Ottoman palace kitchens. It's very creamy and flavored with rosewater, and I'll be adding a few dabs of rose petal preserves at the top. I also want to obtain a whole leg of lamb for roasting.
>
>Gianotta
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