Turkish cuisine is one of my favourites :). I visited Istanbul in the year 2009, and found instant connection to the place. Since last year I started experimenting with Turkish cuisine and my first experiment was Lentil Kofte.
Turkey is the land of yummy kebab, seafood and baklava. Turkish kebab is longer, flatter and a little bland compared to our Indian ones. It is one of the cuisine that I love to explore to the maximum.
My husband and I have a Salon dinner – a networking dinner called Coral(you can see the FB page for more information) every week we explore new cuisines. One of the week I had chosen Turkish and was in search of a simple dessert which is quick,easy and at the same time traditional. I came across Tony Tahhan’s blog showcasing Muhallebi, which is a sweet milk & rice flour pudding dating back to the Ottoman period. The rice pudding is traditional scented with orange blossom water and garnished with cinnamon powder, pistachios or almonds. I twisited the flavouring by adding rose water but forgot to add cinnamon powder 😦
This was served at the Salon Dinner and it was an instant hit! Go ahead and note down the ingredients for this easy pudding which can be made in minutes.½ cup rice flour
3 cups whole milk
4 tbsp sugar pinch of salt
1 tbsp orange blossom water / rose water
pomegranate seeds (optional)
In a saucepan, whisk together rice flour, milk, sugar & salt until dissolved. Keep stirring with a wooden spoon on a medium flame until the mixture comes to a simmer. To check for the mixture to be cooked, do a simple test – when you can make a line with your finger without the liquid coming together, bingo!
Once the spoon test is cleared, turn off the heat and add orange blossom water or rose water and mix well. Pour into individual bowls of your choice (I used the famous Indian tea glasses) and garnish with almonds or pistachios, pomegranate seeds and dusted cinnamon. Serves 6 in medium sized dessert bowls.