DESSERTS

Desserts

MUHALLEBI

Ingredients

½ Cup Rice Flour

4 Cup Milk

6 Table Spoon Sugar

1 Teaspoon Vanilla Extract.

Dissolve rice flour in 1 cup of milk. In a 2-3 quart saucepan combine the remaining 3 cup of milk and sugar and bring to boil over high heat, stirring until the sugar dissolves. Reduce the heat to low, add the dissolved rice flour , stirring constantly. Simmer for about 10 minutes. Stir in the vanilla then pour the Muhallebi into small individual dessert bowls. Sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

BAKLAVA

Ingredients

3/4 Pound Butter (3 Quarter-Pound Sticks) Cut Into 1/4.Inch Bits

1/2 Cup Vegetable Oil

40 Sheets File Pastry, Each About 16 inches Long And 12 Inches Wide, Thoroughly Defrosted If Frozen

4 Cups Shelled Pistachio Pulverized In A Blender Or With A Nut Grinder

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it get brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.

Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture.

Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio.

Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread remaining 2 sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.

With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.

SYRUP :

1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey. Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.

When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces.

SAFFRON FLAVORED RICE PUDDING (ZERDE)

Ingredients

2 Quarts Water

1 Cup Uncooked Long-Grain White Rice, Washed And Soaked

2 Cups Sugar

8 Tablespoons Butter, Cut Into 1/2-Inch Pieces

1 1/2 Teaspoons Saffron Threads, Pulverized With A Mortar And Pestle And Dissolved In 1 Tablespoon Water

6 Tablespoons Slivered Blanched Almonds

4 Tablespoons Slivered Or Finely Chopped Unsalted Pistachios

1/2 Cup Bottled Rose Water

1 Teaspoon Ground Cinnamon

8 Whole Blanched Almonds

In a heavy 4- to 5-quart saucepan, bring the water to a boil over high heat. Stirring constantly, pour in the rice in a slow thin stream. Reduce the heat to the lowest possible point and simmer uncovered for 30 minutes. Stir in the sugar, then add the butter and the saffron mixture and continue stirring over low heat until the sugar has dissolved, the butter has melted, and the rice is bright yellow. Stir in the slivered almonds, and 1 tablespoon of the pistachios and, stirring frequently, cook for 30 minutes more, or until the mixture is thick enough to hold its shape almost solidly in the spoon. Stir in the rose water and ladle the mixture into a large heatproof serving bowl, spread it out evenly with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters. Sprinkle each quarter with the remaining 3 tablespoons of pistachio nuts and decorate with the whole almonds. Refrigerate for at least 2 hours, or until the pudding is thoroughly chilled and firm. Serve directly from the bowl.

ALMOND AND RICE FLOUR CUSTARD(KESKUL)

Ingredients

2 Cups Light Cream

2 Cups Milk

1 Cup Blanched Almonds, Pulverized In A Blender Or With A Nut Grinder

3/4 Cup Sugar

1/2 Teaspoon Almond Extract

1/4 Cup Rice Flour

1 Tablespoon Fresh Pomegranate Seeds

1 Tablespoon Finely Chopped Almonds

1 Tablespoon Finely Chopped Unsalted Pistachio Nuts

In a 2- to 3-quart saucepan, combine the cream, 1 1/2 cups of the milk, the ground almonds, sugar and almond extract. Bring to boil, remove the pan from the heat, cover, and let the almonds steep for 20 minutes. Strain the mixture through a fine sieve set over a bowl, pressing down hard on the almonds with the back of a spoon to extract their moisture before discarding them. Return the almond-flavored liquid to the saucepan. Dissolve the rice flour in the remaining 1/2 cup of milk, stir it into the liquid and set the pan over low heat. Stirring frequently, simmer for about 15 minutes, or until the custard thickens enough to coat the spoon lightly. Strain through a fine sieve and spoon the custard at once into 6 individual desert bowls. Chill in the refrigerator for about 1 hour. Before serving, garnish with pomegranate seeds ringed with circles of chopped almonds and pistachio nuts.

DEEP-FRIED FRITTERS WITH HONEY SYRUP (LOKMA)

Ingredients

Syrup :

1 Cup Sugar

1/2 Cup Honey

1/2 Cup Water

1 Tablespoon Fresh Lemon Juice

To make the syrup, combine the sugar, honey, water and lemon juice in a small saucepan and cook, stirring constantly, uncil the sugar dissolves. Increase, the heat to high and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 220 degree on a candy thermometer, or until the syrup thickens sufficiently to coat a spoon lightly. Pour the syrup into a bowl or heatproof pitcher and set aside to cool.

Fritters:

1 Package Active Dry Yeast

A Pinch Of Sugar

1 1/4 To 1 1/2 Cups Warm Water

3 Cups All-Purpose Flour

1/2 Teaspoon Salt

1/2 Cup Warm Milk

1 Egg

Vegetable Oil Or Shortening For Deep Frying

In a small, shallow bowl, sprinkle the yeast and a pinch of sugar over 1/4 cup of the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Sec the bowl in a warm, draft-free place (such as an unlighted oven) for 8 to to minutes, or until the mixture doubles in volume.

Combine the flour and salt in a deep mixing bowl, make a well in the center and pour in the yeast, milk and 1 cup of warm water. Drop in the egg and stir the center ingredients together with a spoon. Then slowly incorporate the flour and beat vigorously until the batter is smooth and just chick enough to hold its shape in a flexible ribbon when the spoon is lifted from the bowl. If the batter is too rigid, beat in up to 1/4 cup more warm water, a tablespoon at a time. Drape a kitchen towel loosely over the bowl and set aside in a warm, draft-free place for about 45 minutes until the batter doubles in bulk.

Preheat the oven to 200 degree, and line a large shallow roasting pan with a double chickness of paper towels.

In a deep-fat fryer with a frying thermometer or an electric deep fryer or saucepan, heat 3 to 4 inches of oil or shortening until it reaches a temperature of 375 degree. Dip a tablespoon in cold wacer, scoop up a level measure of the batter and, with another spoon push it into the hot oil. Repeat until you have made G friners, dipping the spoons into the cold water before scooping each measure of batter. Turning the fritters frequently with a slotted spoon to keep them apart, fry them for 2 or 3 minutes, or until golden brown. Transfer them to the lined pan to keep warm in the oven while you fry the remaining fritters. To serve, mound the fritters on a large platter and pour the syrup evenly over them. Or, if you prefer, pass the syrup separately in a pitcher. Lokmas are sometimes served sprinkled with ground cinnamon or chopped nuts.

MILK PUDDING BAKED AND CARAMELIZED

Ingredients

Butter 1 Teaspoon

Confectioner's

Sugar 2 1/2 Tablespoon

Rice Flour 2/3 Cup

Starch 1/3 Cup

Milk 4 Cups

Sugar 1 1/5 Cups

Vanilla 2 1/2 Teaspoons

Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with confectioner's sugar. Set aside. Combine rice flour, starch and milk in a saucepan. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon. Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes or until sugar is caramelized. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Cut into 6 even portions Fold each portion in half lengthwise with a turner up sides in. Chill before serving.

CHICKEN BREAST PUDDING

Ingredients

Chicken Breast 1/2 Medium Size

Cracked Rice 3/4 Cup

Water 1/4 Cup

Milk 4 Cups

Sugar 1 1/5 Cups

Cinnamon 1 Teaspoon

Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender. Drain and bone tear breast into very thin hair like fibers. Set aside; chill. Cover rice with warm water for 2 hours. Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly. Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls. Cool and sprinkle with cinnamon. Serve chilled.

FRIED PASTRY WITH SYRUP (TULUMBA TATLISI)

Ingredients:

Pastry

2 Tablespoons Melted Margarine

1 Glass Flour

3 Tablespoons Water

4 Eggs

1/2 Teaspoon Salt

1 1/4 Glasses Olive Oil

Syrup:

2 Glasses Sugar

1 3/4 Glasses Water

1 Teaspoon Lemon Juice

SYRUP: Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool.

PASTRY: Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, the put into the syrup. Strain off the syrup, place tulumba on serving plate and serve cool.

FLOUR HELVA

Ingredients:

1 Glass Flour

1 Glass Margarine

1 1/4 Glasses Granulated Sugar

5 Glasses Water

Heat the margarine in a saucepan very gently, and saute the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a seperate saucepan and make a syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, then take out small pieces of the helva with a wooden spool, form into balls and place on a serving plate. Serve warm.