MULBERRY MUHALLABIEH OR YOGURT DESSERT IN MULBERRY SAUCE

(Recipe in English is below. Dut serbeti sosunda iki alternatif: sakizli muhallebi ya da yogurtlu tatli tarifleri için burayi tiklayin)

Here’s two alternatives for dessert! They are both quite easy to make, and tasty! As I love yoghurt, I’d prefer the yoghurt dessert! 

ALTERNATIVE I: MULBERRY MUHALLEBIEH

Ingredients (4 – 5 bowls)

For the mulberry sauce

8 – 10 dessert spoon of mulberry sherbet (or 2 glasses of mulberry juice. In this case, just omit the water in the list given for mulberry sauce)

6 – 8 desser spoon of rice flour

2 glasses of water (omit the water if you are going to use mulberry juice)

For the muhallebieh with gum flour

2 glasses of milk

4 – 5 dessert spoon of rice flour

2 small bags of vanillin with sugar, gum flavoured

3 – 4 dessert spoon of sugar

For decoration: red fruit (I used fried cranberries)

Method:

1. For the mulberry sauce, take the sherbet in the sauce pan and add 1 glass of water and the rice flour and whisk into a creamy mixture. Cook the sauce slowly on slow fire. The sauce should neither be too thick nor be too thin; therefore while cooking the sauce add the rest of the water slowly while stirring well. When the sauce is ready, set aside to cool.
2. For the muhallebieh: Take one glass of milk in a pot and stir over medium heat. Dissolve the rice flour in the cold milk and as soon as the milk on the oven starts boiling pour the rice flour mixture in it and stir very well. Add the vanillin and the sugar. Set aside to cool.
3. Pour into deep glasses or bowls: one spoon at a time first of the muhallebieh and then the mulberry sauce.
4. Place in the refrigrator before serving. Garnish with red fruits. 

muhallabieh with gum flavour

mulberry sauce

mulberry muhallabieh

ALTERNATIVE II: YOGURT DESSERT WITH MULBERRY SAUCE

Ingredients: (4 – 5 bowls)

For the mulberry sauce

8 – 10 dessert spoon of mulberry sherbet (or 2 glasses of mulberry juice. In this case, just omit the water in the list given for mulberry sauce)

6 – 8 desser spoon of rice flour

2 glasses of water (omit the water if you are going to use mulberry juice)

For the yoghurt dessert:

250 gr labneh cheese

8 spoons of strained yoghurt

1 – 2 small bags of vanillin sugar with vanilla flavour

¼ cups of sugar

Half a glass of milk

1 – 2 dessert spoon of rice flour

Method:

1. For the mulberry sauce, take the sherbet in the sauce pan and add 1 glass of water and the rice flour and whisk into a creamy mixture. Cook the sauce slowly on slow fire. The sauce should neither be too thick nor be too thin; therefore while cooking the sauce add the rest of the water slowly while stirring well. When the sauce is ready, set aside to cool.
2. For the yoghurt dessert: take the milk into a sauce pan and mix the rice flour in it. Stir over medium heat. Add the vanilin and the sugar. Set aside to cook.
3. Mix the strained yoghurt with the labneh cheese. Add the milk mixture in it and stir one or two times. The more you stir it, the watery the yoghurt will get – something we don’t want.
4. Pour into deep glasses or bowls: one spoon at a time first of the muhallebieh and then the mulberry sauce.
5. Place in the refrigrator before serving. Garnish with red fruits. 

yoghurt dessert in mulberry sauce

yoghurt dessert in mulberry sauce

yoghurt dessert in mulberry sauce