Cooking the Turkish Way: Including Low-Fat and Vegetarian by Kari A. Cornell, Nurcay Turkoglu

By Kari A. Cornell, Nurcay Turkoglu

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6. Lower heat to a simmer and cook for 20 minutes, stirring often. 7. Turn off heat and stir in vanilla. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon. 8. Preheat broiler for 5 minutes. 9. Broil bowls of pudding for 5 to 10 minutes, or until browned on top. Serve warm. Preparation time: 10 minutes Cooking time: 1 to 1ø hour Serves 4 57 Almond Cream/ Keßkül ¥ c. blanched almonds 2 c. milk ∏ c. rice flour ¥ c. sugar 1 tbsp. coconut 1 tbsp. finely chopped pistachios 1.

Turn off heat and stir in vanilla. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon. 8. Preheat broiler for 5 minutes. 9. Broil bowls of pudding for 5 to 10 minutes, or until browned on top. Serve warm. Preparation time: 10 minutes Cooking time: 1 to 1ø hour Serves 4 57 Almond Cream/ Keßkül ¥ c. blanched almonds 2 c. milk ∏ c. rice flour ¥ c. sugar 1 tbsp. coconut 1 tbsp. finely chopped pistachios 1. In a food processor or blender, grind almonds until fine. Add 2 tablespoons of milk and blend to a smooth paste.

Be sure to use long-handled utensils whenever possible. Stand as far back from the stove as you can while you slowly drop the mixture, one tablespoonful at a time, into oil to avoid splattering. 34 Spinach-Filled Anatolian Flat Bread/ Ispanaklı Gözleme Dough: ¥ c. unbleached flour ¥ tsp. salt 1 tbsp. olive oil ø c. lukewarm water Filling: 1 tbsp. olive oil, plus extra for coating 1 large onion, chopped 4 cloves garlic, minced 1 c. fresh spinach, washed and patted dry* 1 pinch nutmeg ø tsp. pepper 1 tbsp.

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