Desserts

Rice Pudding (Sutlijash in Macedonia)

  • 4 cups (1 l) milk
  • 2/3 cup (155 g) sugar
  • 1 tablespoon unsalted butter
  • 1 lemon zest strip
  • 1 cinnamon stick
  • 6 cups (1.5 l) water
  • pinch of salt
  • 1/2 cup (105 g) white rice
  • 3 egg yolks
  • ground cinnamon for garnish
  • almonds for garnish, optional

In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavor.

Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender (15-20 minutes). Drain.

Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard.

In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup (8 fl oz/ 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes.

Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds (optional). Serve at room temperature.

    Baklava (Originally a Turkish cuisine)


    32 servings

    • 500 gr thinly crust
    • 50 gr cooking oil

 

    Filling 1

    • 4 stiffly beaten eggs, creamed with powdered sugar
    • 250 gr powdered sugar
    • 250 gr margarine
    • 150 gr shredded walnuts
    • 150 gr dried grapes, put few hours in rum
    • 100 gr rum
    • 150 gr grits
    • 1 baking powder
    • 1 vanilla

    Filling 2

    • 4 stiffly beaten egg
    • 4 Tbsp. sugar
    • 300 gr shredded orasi
    • 1 vanila
    • lime juice

    Filling 3

    • 3 stiffly beaten egg
    • 250 gr sugar
    • 250 gr yogurt
    • 250 gr chopped walnuts (fine)

    Sherbet

    • 4 cup sugar
    • 5 cup water

 

Combine all filling's ingredients together.

Heat oven to 200 degrees. Grease a 12 x 12 x 1-inch pan. Count crusts. Cover bottom of pan with half of crusts greasing every second layer. Spread filling. Top with remaining crusts greasing every second layer. With sharp kniwe make 3 x 3 inch squares. Gently diagonally cut squares. Bake 50 to 60 minutes until light brown. Cool thoroughly.

Cook sherbet until bubbly and continue cooking for 5 more minutes Hot sherbet pour into cold Baklava. Cool and serve.

 

 



Free web hostingWeb hosting