Sütlaç Recipes

SOUVLAKI

Souvlaki image

Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.

Provided by Abby Benner

Categories World Cuisine Recipes European Greek

Time 2h45m

Yield 12

Number Of Ingredients 9

Ingredients

1 lemon, juiced
¼ cup olive oil
¼ cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Steps:

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g

SüTLAç

Sütlaç image

The difference between Turkish rice pudding and other rice puddings is that sütlaç is baked in the oven, which gives it a delicious caramelized topping. Milk based desserts are very popular in Turkey and sütlaç is a classic. Though it is common to make the sweet at home, it can also be found at almost every Turkish restaurant and muhallebici (milk-based dessert shop). Sütlaç is even tastier the next day once it's completely chilled. Some cooks garnish it with hazelnuts, though I prefer pistachios.

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup short- or medium-grain rice
5 cups whole milk
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 tablespoons cornstarch
Ground or chopped pistachios, for sprinkling

Steps:

Rinse the rice a few times and put it in a large pot with 2 cups water. Cook over medium heat, stirring occasionally, until the rice is fully cooked and not much water remains, about 25 minutes. Remove from the heat.
Position an oven rack in the middle of the oven and preheat to 400 degrees F.
Add 4 1/2 cups milk to the rice and stir to combine. Stir in the sugar and vanilla extract. Mix the cornstarch with 1/2 cup water and the remaining 1/2 cup milk in a small bowl or measuring cup. Stir the mixture into the rice and cook over medium heat, stirring often to prevent the bottom from scorching, until the mixture has thickened slightly and the rice is very tender, about 30 minutes (see Cook's Note). Remove from the heat.
Place six 6- to 8-ounce ramekins or small oven-safe clay bowls in a large baking dish or roasting pan. Using a ladle, divide the rice pudding among the ramekins, filling them almost to the rim. Fill the baking dish halfway with warm water.
Carefully transfer the baking dish to the middle rack in the oven and bake until the tops of the sütlaç start to caramelize and brown, about 15 minutes. Increase the oven temperature to 475 degrees F and continue to bake until the tops are nicely caramelized and browned in spots, 5 to 10 minutes more. Keep an eye on them since they brown easily.
Remove the ramekins to a cooling rack and let them cool completely. Then refrigerate the sütlaç for at least 3 hours and up to 3 days. Before serving, top each ramekin with pistachios.

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