'STLA' (soot-lach) AND 'FIRIN STLA' (fur-uhn soot-lach) RECIPES I Turkish Rice Puddings

#sutlacrecipe, #firinsutlacrecipe, #turkishricepudding, #turkishdessertricepudding,

'STLA' (soot-lach) AND 'FIRIN STLA' (fur-uhn soot-lach) RECIPES I Turkish Rice Pudding And Broiled Rice Pudding l No added starch

Music: Yuksek yuksek tepelere - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my favorite STLA recipe. It is easy to make, and amazingly delicious. Stla or Stl A means: meal cooked with milk. I strongly believe, in old times sugar was never added into stla. So I don't add too much, feel free to add more sugar to taste. I also use some cooked chickpeas, which I've seen in a very old recipe. It is not very common nowadays, but I find it very tasty and nutritious.

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INGREDIENTS (serves 6)
1 liter (1 quart) whole milk
3/4 cup short grain, uncooked rice
(I use a 200 ml. drinking glass for measuring)
4 cups drinkable water
3/4 cup cooked chickpeas (optional)
3/4 cup granulated sugar (plus more to taste)
1 tbsp unsalted butter
A pinch of salt
To garnish: hazelnuts, ground cinnamon

DIRECTIONS
Add 4 cups drinkable water to a heavy bottomed, medium size pan.
Bring to a boil, over medium high heat of a small burner of your stove.
To prevent milk from burning, rinse inside of a heavy bottomed big pan, with cold water.
Pour in milk, without drying the pan.
Heat the milk gently, over the lowest possible setting of a big burner of your stove.
Make sure to place a wooden spoon over the milk pan.
When water comes to a boil, add a pinch of salt, mix.
Give rice a quick rinse, drain and add into the water, mix.
Bring back to a boil, then reduce heat to medium, and cook for 15 minutes or until tender.
Make sure to mix occasionally, so that the rice doesn't stick to the bottom of the pan.
If you don't have short grain on hand, you can also use long grain rice, just beat with a wire whisk occasionally.
In the meantime, rinse and drain chickpeas.
Remove the peel from each chickpea.
Set aside until needed.
When the time is up, add cooked rice and any remaining water into the milk.
Add sugar and chickpeas.
Turn up the heat to medium, and cook until slightly thickened, while scooping constantly with a soup spoon.
If you are planning to bake Stla cook for about 15 minutes.
But if you just chill Stla then eat, cook another 5-10 minutes or until thickened.
Turn off the heat, add the butter and mix until melted.
At this point, you have two options. You can chill and eat stla as it is, or broil it and make 'Frn Stla.
To make STLA: Divide the batter among dessert bowls, and let cool to room temp.
To make FIRIN STLA: Preheat oven to 200C (392F)
Reserving about 1 cup batter, divide batter among ovenproof dessert bowls.
Make sure to leave a headspace.
Add reserved batter into a bowl, let cool for about 3-5 minutes.
Beat 1 egg yolk with 1 tbsp water.
Add beaten yolk, into reserved batter, beat well.
Then, divide this mixture among ovenproof bowls.
Transfer bowls into a deep baking tray.
Mix each bowl gently, with a fork.
Add 2-3 cups water into the tray.
Place the tray on a upper rack of your oven, turn on the broiler.
Broil for about 15 minutes, or until the tops are nicely browned.
You can rotate the tray carefully once or twice, for browning as evenly as possible.
Using oven gloves, remove the bowls from the tray, and let cool to room temp.
Toast about 1/2 cup hazelnuts for 3-4 minutes, over medium heat, stirring occasionally.
Then chop them coarsely and set aside until needed.
Cover bowls loosely with aluminum foil, when cooled.
Refrigerate for at least 4 hours, Stla is traditionally served cold.
Top with some hazelnuts, and sifted cinnamon, then enjoy.

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