Sample Dishes from Turkish Cuisine
|Rice||1/2 cup||90 gr|
|Water||5 cup||1 kg|
|Saffron or Safflower||2 teaspoon||1 gr|
|Currant||5 tablespoon||50 gr|
|Hazelnuts ||1/3 cup||40 gr|
|Starch||2/3 tablespoon||4 gr|
|Sugar||1 1/4 cup||225 gr|
|Rose juice||1/4 cup||50 gr|
Cook rice with
3 1/3 cups of water over low heat for 30 minutes or until tender. Dissolve starch
in 1/2 cup of cold water in a bowl. Blend into rice stirring constantly and
mixing well. Cook over low heat for 5 minutes stirring constantly. Reduce heat.
Place saffron and 1/2 cup of water in a small saucepan. Boil 5 minutes; strain.
Stir in rice. Add sugar mixing well. Cook over very low heat for 1 minute or
until sugar is dissolved. Remove from heat. Stir in rose water. Pour into individual
dessert bowls or cups. Cool and sprinkle with currants, chopped hazelnuts and
pomegranates seeds. Serve chilled.
(in approximately one serving)
|Vitamin A||6 iu|
|Vitamin C||0 mg|
It is as traditional
and famous, as Aşure, it is served on religious holidays or at wedding receptions.
It is also called "Wedding Pudding". In Gaziantep, Zerde is always served with
unsweetened rice pudding on special days and religious holidays.