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

 

CHEESECAKE WITH SOUR CHERRY TOPPING

(Text in English is below. Türkçe tariff için burayi tiklayin)

Ingredients: (8 – 10 people)

For the bottom:

2 packages of oat cookies, grinded until fine crumbs

50 grams of butter, molten

2 spoons of milk

For the cheesecake dough:

400 grams of labneh cheese

4 eggs, egg white and yolk are separated

50 ml of sour cream

2 espresso cups of powder sugar

For the topping:

Half a kilo sour cherries, pitted

2 spoons of sugar

1.5 glasses of sour cherry juice

1 glass of water

2 spoons of wheat or rice flour

Method:

1. Preheat the oven at 160 degrees.
2. For the bottom, add the cookie crumbs and the butter and mix well. Then add the milk and continue mixing. Pour the mixture into a spring form mould (that doesn’t need to be buttered) and put it in the deepfreeze.
3. For the cheesecake dough, mix the egg whites with a pinch of salt until the mixture is like white foam.
4. In a separate deep bowl, mix the egg yolk with the cream and the powder sugar.  When mixed, add the labneh cheese and continue mixing.
5. Pour the white foam mixture into the cheese mixture and whisk.
6. Take the spring form mould from the deepfreeze and pour the cheese mixture on the cheesecake bottom.
7. Bake in the oven for at least 45 minutes in a preheated oven at 160 degrees. The top of the cake must turn into light brown colour. Check if the filling is baked well with the help of a toothpick. If not ready yet, continue baking. When ready, set it aside to cool.
8. For the topping, in a large skillet, combine cherries and 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy. It will take 10 to 15 minutes.  Set the sour cherries aside. Pour the water and the sour cherry juice into the skillet. Add the rice flour and mix well. Cook until the liquid becomes thick like pudding. Mix with the sour cherries. Set aside to cool.
9. When the cake and the topping are cool enough, top the cake with the topping. Refrigerate for at least 6 hours.

step 6

step 7

step 8 - cooking the cherries

step 8 - cooking the pudding

step 9 - cheesecake ready to be refrigrated

cheesecake with sour cherry topping

a slice of cheesecake with sour cherry topping