Eat and drink, but waste not by excess (Al-A'raf 31)

Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes

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Crisp Mosaic


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Kitir Mozaik

Crisp Mosaic


Instructions:

4 cups milk
3/4 cup flour
1 cup + 1tbsp granulated sugar
3 tbsp cocoa
1 cup pounded walnut
Grated rind of an orange
25-30 petit beurre biscuits
 

# Put flour, sugar and cocoa into the pot, mix them at first, add cold milk onto the mixture and mix, place the pot over medium heat.
# Cook it over medium heat by stirring constantly. Remove it from the stove when it reaches to the consistency of milk pudding and holes become on the surface.
# When it is hot yet, add finely broken biscuits, finely grated orange rind and thickly pounded walnut into the mixture, and stir.
# After cooling the mixture in the pot for a while, pour it onto the aluminium foil which was laid over the bench.
# Cool it down on the foil. Just before it turns to cold, smoothen the dessert and roll it with the foil. Close the edges and its top carefully.
# Rest it in the freezer overnight at least.
# Remove the foil, slice and serve. You can serve it in a few weeks if you rest it in the freezer.


Note: If you don’t have aluminium foil you can use a clean nylon also for rolling it.
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Translated to English by: Bugra Keskek •  Photographer by: Park Foto •  Español version
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