zerde

A big hello to everyone,

Even though the 2nd recipe of the week is such a light dessert, when I want to eat it, it comes to my mind.
Turmeric is a type of jelly that is colored and flavored with turmeric and saffron. If you say what is jelly, we can say that it is a kind of dessert prepared with starch, water and sugar. Although it is not made much in our country, meat and vegetable jellies are made abroad as well as desserts.

zerde It is a flavor made on special occasions in many parts of our country. I ate it for the first time in a soup restaurant many years ago and found it very different. Over time, I tasted it in different places and found a recipe that suited my taste. For example, vanilla or rose water added to it does not suit me at all.

Saffron or turmeric I think it loses its lightness and color when used too much. That's why I use it as little as possible.

As you know, saffron is a very expensive spice and for this reason, turmeric is mostly used in making turmeric.

Turmeric has many different names, some of which are saffron root, yellow dye, turmeric, Indian Saffron. If you wish too turmeric just by increasing the amount of turmeric you can use. For this turmeric I recommend adding 1 teaspoon at first, if the color is too light for you, increase the measure by half.

I usually buy my spices from the spice shops in Tahtakale. Two types are sold as domestic or foreign. Foreign ones are a little more expensive, but the color and aroma are much stronger.

Love…

Ingredients for the Zerde Recipe

• 2 Turkish coffee cups rice
• 3 teaspoons of sugar
• 6 water glass of water
• 1 small pinch of saffron +1 cup of Turkish coffee hot water
• 1 heaping tablespoon of starch + 1 cup of Turkish coffee
• 1 teaspoon of turmeric
• 1 tablespoons of currants
• 1 tablespoon of pine nuts

For decoration:

• Filet peanuts, currants, pine nuts

How to Make Zerde Recipe?

1. Wash the rice in 2-3 waters and drain and drain the starch as much as possible.
2. Take the drained rice, sugar and water in the pot. Let it boil over medium heat, stirring occasionally.
3. Put the saffron in 1 cup of Turkish coffee in boiling water and let it give its color. Dissolve the starch in 1 cup of Turkish coffee.
4. When the rice is cooked and starts to burst slightly, add currants, peanuts, saffron, turmeric and the starch you have melted.
5. Cook for about 30-35 minutes, stirring occasionally, until the mixture thickens and begins to take on the consistency of boza.
6. Divide the thickened turmeric into the bowls with the help of a ladle. When it comes to room temperature and starts to freeze, decorate it and put it in the refrigerator.
7. Let it rest for 1 hour, then serve cold.