Sample Dishes from Turkish Cuisine
Stuffed Apricot (Kayısı Dolması)
|Dried apricot||30 piece||250 gr|
|Water||2 cup||400 gr|
|Sugar||1/2 cup||90 gr|
|Almond (blanched)||2/3 cup||80 gr|
|Whipping cream||8 tablespoon||80 gr|
in water overnight simmer in same liquid for 20 minutes in a saucepan sugar.
Simmer for 8-10 minutes. Remove apricots from pan; drain. Reserve liquid. Set
aside. Open apricots in halves without separating. Fill with fınely chopped
almonds. Arrange on a boil reserved syrup for 2-3 minutes gently or until thickened
slightly. Pour syrup over top with whipped cream. Serve cold.
(in approximately one serving)
|Vitamin A||4606 iu|
|Vitamin C||3 mg|
It is a special
fruit dessert generally made and served in Central Anatolia provinces; in Kayseri,
Nevşehir, Konya and Afyon. In Trabzon, soaked apricot is simmered with water
and butter, then sugar is sprinkled over apricots after placing on a serving
plate. This dessert is called 'Kaysefe". Walnuts, hazelnuts or pistachionuts
can be substituted for almonds.