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About
A sherbet-and-milk dessert made with dried figs in the old village houses of Esenyurt during winter, today preserved with modern touches in local pastry shops.
Flavors, dishes and restaurants
Cuisine
Based on the traditional fig pudding concept but developed into a unique form in Esenyurt bakeries with a cake base topped with rich fig puree, this dessert is a local favorite. Offering an alternative taste to the pastry culture of Istanbul, it is specifically sold in historical square bakeries at the center of the Map. It is served with walnuts and cinnamon.
The top layer, prepared by pureeing dried figs with hot milk, provides the natural sugar balance of the dessert. This specific interpretation around the borders of Istanbul carries the light essence of desserts across Turkey.
Ingredients
- 10 dried figs
- 1 liter of milk
- 3 tablespoons of sugar
- 1/2 cup of crushed walnuts
- 1 teaspoon of cinnamon
Preparation
- Soak dried figs in hot water for 15 minutes to soften, then chop into small cubes.
- Warm the milk in a pot (it should be warm to the touch, not boiling).
- Add the chopped figs and sugar to the warm milk, and blend into a puree using a hand blender.
- Divide the mixture into bowls, cover them, and let them rest at room temperature to set.
- Refrigerate the thickened dessert, then garnish with walnuts and cinnamon before serving.
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