SütlaçTurkish Baked Rice Pudding With Honey & Rose

An Ottoman kitchen inspired oven finished rice pudding with rose water and gentle spice infusion sweetened with honey. 

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Vezir ParmağıAlmond & Orange Flavoured Sweet Bites

A flour-based, semolina crusted, baked sweet with almond and orange notes. Said to be named after the Ottoman grand vizier who saved a sultans life by accidentally wounding him. 

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GüllaçMilky Rosewater Pudding

A traditional Ramadan dessert of starch wafers soaked in sweetened milk with rose water and cardamon. A much-loved dish prominent in the holy month of fasting. 

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Exploring The Turkish Kitchen Blog

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There is a saying in Turkish – O kadar lezettli parmaklarımı yedim!

It means it was so delicious – I ate my fingers!

Well, yesterday I ate my fingers and another lady's too - Ghillie Başan's fingers to be precise!

When you pick up enough Turkish for cookbooks it's inevitable that you'll start to use them more than English language ones. Especially if you live in Turkey because there is a limited amount of English language cookbooks available and those that are often come with a hefty price tag. So I've been trying to make a conscious effort for the blog to go back to some of the English language books I started off with.

The first I ever bought was ‘The Turkish Kitchen' by Ghillie Başan. I love perusing recipes over a coffee (although it more like a speedy flick through a few pages nowadays with a 15-month-old) and I really enjoyed going through this one again.

Part way through I realized when I first got it (7-8 maybe 9 years ago?) I had no idea what okra or ladies fingers were. (In fact, I can probably state that for a lot of the fresh produce I now cook here in Turkey!)

So with super fresh okra in the fridge, it made sense to give her Sweet and sour recipe ago. In my first batch, a took heed of the advice to make sure you don't over-cook them a little too much and actually undercooked most of them! But last night they were a treat and so easy to do. After soaking the okra in the lemon juice for a while you then fry them and coat them in the sugar.

If you've never had okra before, or you've been put off them because you've been told they're slimy (I was for a long time) then this is the perfect dish for you to start with – the lemon juice prevents any chance of that. Plus they are just so tasty and super easy too.

I'm not sure about the origins of the dish – it doesn't scream Turkish to me but at the same time it makes a wonderful meze or side dish as we had it last night… Well, I say we but my husband is not an okra fan but that worked out even better – all the more for finger eating for me!


Recipe For Sweet & Sour Ladies Fingers / Okra 


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