SUTLATCH - Sutlac
100 grams rice
2 and 1/2 litres milk
200 grams powdered sugar
50 grams potato starch mixed with a glass of milk.
 
Wash the rice and let it soak 1 hour in warm water. Drain. Boil the rice in the milk while stirring constantly with a spoon. Continue to boil it for 30 minutes on a low heat, stirring occasionally. Add the sugar and continue to cook the "sutlatch" for 5 more minutes. Add the starch with milk and stir until the mixture thickens. Pour into dessert bowls and serve cold.
 

 

ALMOND CREAM - Bademli Krema
1/2 litre milk
100 grams sugar
150 grams almonds
250 grams chantilly cream
30 grams potato starch
 
Pour the milk, blended almonds, starch and sugar into a saucepan. Boil, stirring for 5 minutes. Let cool. Slowly add the beaten chantilly cream. Place in the refrigerator for 1/2 hour. Pour into dessert bowls and decorate until roasted almonds or pistachio nuts.
 

PISTACHIO CREAM - Yesil Fistikli Krema
1 litre milk
1 soup spoon vanilla sugar
15 grams flour
15 grams potato starch
200 grams sugar
4 egg yolks
50 grams pistachio nuts  
Place the egg yolks, crushed pistachio nuts, sugar, flour, starch and vanilla into a saucepan and beat with a whisk. Add the boiling milk. Stir constantly for 5 minutes over a low heat. Remove from the stove. Pour into dessert bowls and serve cold.
 

LEMON CREAM - Limonlu Krema
1 litre milk
15 grams flour
15 grams potato starch
2 grated lemon rinds
200 grams sugar
4 eggs
50 grams crushed pistachio nuts
the juice of 2 lemons  
Boil the milk. In a saucepan place the 4 egg yolks, lemon rinds, half the sugar and the starch. Beat these ingredients with a whisk. Stir in the boiling milk. Boil for 5 minutes and remove from the heat.

Beat the egg whites and remaining sugar until stiff, then add to the cream. Add the lemon juice and stir. Pour into dessert bowls and sprinkle with crushed pistachio nuts.
 

CHICKEN BREASTS -  Tavuk Gogsu
1 small chicken (1 and 1/4 kilos approximately)
2 level soup spoons cinnamon
2 litres water
3 litres milk
300 grams rice flour
600 grams powdered sugar  
Boil the chicken in water until it is quite tender. Drain. Put the rice flour and sugar in a saucepan. Slowly stir in the cold milk. Keep stirring constantly while you boil this mixture for 10 minutes until it thickens.

Remove the *** meat from the chicken. Rub the meat between the palms of your hands to reduce it to hair-like fibres. To make this easier, keep dipping the meat into water. Soak the fine fibres in a glass of water for 2 minutes. Drain thoroughly and put into the saucepan containing the "muhallebi." Mix, boil for 10 minutes and pour into dessert bowls. Sprinkle with cinnamon.
 

CHESTNUT CREAM - Kestaneli Krema
1 glass flour
1 kilo chestnuts
1 litre milk
1 soup spoon vanilla sugar
250 grams confectioners' sugar
250 grams preserved fruit
250 grams sugar
4 eggs
 
Peel the chestnuts, boil them, remove the inner skin and grind them. To this chestnut puree, add the confectioners' sugar. Put the flour, sugar, eggs and vanilla sugar into a saucepan. Add the cold milk slowly, and boil for 10 minutes. Let cool, stirring occasionally.

Mix half of the chestnut puree into the cream. Pour the two mixtures by layers into dessert bowls. Decorate with the preserved fruit.
 

VANILLA CREAM - Vanilyali Krema
2 litres milk
2 soup spoons vanilla flavoured sugar
200 grams flour
25 grams cocoa
500 grams powdered sugar
8 eggs
 
In a saucepan, place the flour, sugar, eggs and vanilla sugar. Stir in the cold milk. Boil for 10 minutes while beating the mixture with a whisk. Pour into dessert bowls, keeping back a little of the cream. To this add the cocoa and decorate each bowl with a little of this mixture.
 

KESHKUL - Keskul
100 grams almonds
100 grams pistachio nuts
2 and 1/2 litres milk
4 eggs
400 grams powdered sugar
75 grams potato starch mixed with a glass of milk

For the garnish:
50 grams pistachio nuts
50 grams powdered coconut
 
Soak the almonds and pistachios in boiling water for 5 minutes, then crush them with a mortar and pestle, or in a grinder. Pour the milk into a saucepan, add the crushed nuts and the sugar. Bring to a boil while stirring constantly. Keep stirring and add the potato starch mixed with milk. Then add 4 beaten eggs. Cook until the mixture becomes creamy in texture. Pour into cups or small bowls. Garnish with pistachio nuts and coconut. Serve cold.
 

MUHALLEBI - Sutluler
1 soup spoon cinnamon
150 grams rice flour
2 litres milk
300 grams powdered sugar
 
Boil the milk with the sugar. Add the rice flour and stir for 20 -25 minutes until the mixture has the consistency of thick cream. Pour the muhallebi into several dessert bowls, and when cooled, sprinkle with cinnamon.