it's milky
it's soft it's like caramelized it has
like
ice creamy feeling and with the
crunchiness it's something amazing
and it's so so easy to make and today
I'm going to teach you
how to make this and plus I'm also going
to teach you
a recipe that you can not find
anywhere else in the world "ama" (but in Turkish) it's
amazing
[Music]
Bahar, i know you know the taste but
we grew up with this but each time yes
it gives you that feeling
now we can start
[Music]
the only thing that we're going to need
a bit of rice, water
milk and sugar I'm going to put to my
good old copper pot
which i brought from actually Sivas
half a liters of water gets in together
with
150 grams of rice it's ordinary, plain
rice
actually by the way this glass is same
as the cup so
you can arrange it through the cup like
this and what I'm going to do
I'm going to boil this rice with water
for about half an hour I'm going to put
it into
a little more than simmering I'm not
just closing the lid because if i close
it it's going to
grow in size and spill so I'm letting
the air get in so this is going to cook
about
30 minutes the rice will open the starch
is going to get
out so we're going to use the starch of
the rice
to make the pudding time out time out
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small break is over
now, as you can see the rice grew hugely
and to this I'm adding milk this is
three percent fat milk if you have
milk that is higher in fats content it
will be even better
buffalo milk would be amazing to this
I'm
also adding sugar 300 grams
instead of sugar actually you can add
honey at the final stage after the milk
boils
but what happens when you add some honey
to a milky product
it loosens it so if you do this recipe
with honey
please add bit more rice the taste will
also
be slightly different but this is how
you can do it and why are we adding the
sugar
later and why aren't we adding
everything at once and just mixing it
if we add everything what sugar would do
what milk would do
is cover the surrounding of the rice
like a coating
so it doesn't let the rice to get its
starch out so we open the starchiness of
the rice
first with water then add the milk and
finally add the sugar
at this stage you can also add mastic
it will smell great
what you can do if you want to make it
with mastic, put this mastic
into freezer let them freeze for a
while and then
bash it with something it could be a
stone if you have pestle and mortar
and then add it to this and with the
milkiness
the mastic smell goes great and it
becomes amazing we added
everything and this is going to cook
then we're going to put it into cups and
that's
all we have to do to make this great
rice pudding
it's been 20 minutes and as you can see
the milk thickens slightly but still
salt
as it gets cold because of the sugar
it's going to
get thicker and now it's almost ready to
serve I'm also going to burn the top in
turkey we have cups like this
usually the Sütlaç is served in cups like
this terracotta cups
mostly made in Nevşehir where my
father is from
oop, always take the first
spoon from the bottom so it's more ricey
and then second spoon from the top for
the milkiness
because this is going to boil in the
oven leave like a half
centimeter distance from the top
a small tip which everyone does but no
one talks about is when you get
its scoop of the pudding it drips
sometimes to the edges of the cups to
prevent
that just like slide it to the edge of
the cup
and then pour it that way now we have
six of these cups and three of the
smaller ones
i've made these in souffle cups so that
probably don't have these brown ones but
you can always use something which gets
into the oven like that in Turkey
all these bubbles are called like the
evil eyes
so you have to pop them
no this is 100 superstition
if you have a baby you can
serve her
such a thing like this or now we're
going to go
to the oven it's 230 degrees and the
grill is on and we're going to put it
into the highest rack put some water
to the tray this is the same thing as
making the cheesecake
the water helps to keep the oven moist
so the top don't crack get very dry and
burn very fast
good question probably that also helps
from
burning the bottom and sticking to the
bottom now Bahar at the back is like this
you know but it's going to take a minute
ah yes, nice
it should smell burned
and it is burned it's what we want this
is what we wanted to achieve and it's
great
i know you're going to want to eat it
immediately
but as you can see it's more runny right
now and it's very hot
and you don't get some of the aromas you
have to let it sit for about 40 minutes
outside
after it gets cool put it into the
refrigerator at this for two hours
if it's overnight it's better
[Music]
now we come back again to the same thing
eat it plain
like this
[Music]
you see that do you see
this this is
the taste this is
the caramel also some people like it
with a bit of hazelnuts
which is like you know the Magnum ice cream
it has some
some almonds is very good
i wouldn't say this
for many things but for this
simplicity and plainness is *kisses fingers*
i just want one word Bahar
now we can move to the story as a family
you know I'm from Cyprus and
from my mother's side there's someone
called Servet teyze (aunt)
and she makes this gorgeous
rice pudding in 24 hours what she does
she almost does the same thing but then
instead of putting it onto the stove to
medium heat she puts it almost to a
candlelight
the pudding cooks for over 24 hours
also sticks to the bottom the lactose in
the milk
gets caramelized and it turns into
light brown and because the bottom also
sticks
where the candle is around it has this
burnt
feeling as well caramelized lactose like
duche di leche
brownish color the caramel and also the
bottom which is
like kazandibi another turkish dessert
this recipe is called Bahti
now I'm opening to the world i've
checked all around the internet and
looked for this Bahti recipe
in nowhere there's a recipe even close
except mine
and it was driven from her and when i
asked her "Servet Teyze, where did you get
this recipe and she says that
"Refika we are from Canaan's and this is
a Canaan recipe
and this recipe belongs to our family
that we used to belong
and that's all she says when i looked for
the Canaan then i've learned
that these Canaanis were the
owners
of the land where now Israelis
Palestine is before anyone was there
they were like this very rich and very
flamboyant culture
pushed from those lands to somewhere
else and somehow
this recipe as she says comes from that
family's tradition. Isn't it amazing?
this is a story of how life flows and
how the food is so strong none of the
traditions none of the history comes
along
but the recipe does and it's very
powerful anyways i know
i gave you a recipe of the Bahti but
it's really hard to make and
probably no one is going to do it so
what i tried
was i can take the lactose out i can
caramelize the milk in a way
but how can I do it in such a way that
it will take
half an hour and this is the power of
us this is why Refika's kitchen is here
why
she's trying so many things why she
gained so many kilos
over the years and here comes the
pressure cooker
so what i want to do i want to get the
help of the pressure cooker
and turn the lactose of the milk into a
caramelized
taste and how I'm going to do it i have
here
150 grams of rice I'm putting it into
my small pressure cooker and here i have
a liter of milk I'm going to use one
fourth of it
because I want the milk to get
caramelized it's very important so I'm
not adding any water
the rice will not open very easily so
also I'm using the pressure cooker for
that reason
and secondly I'm using more rice then
I'm putting it into boil
and in the pressure cooker there are
actually three stages one is for the
steam to go out
the second one which is one is for
mostly for the vegetables it's lower
pressure
and second one is higher pressure for
meat and etc
now we're going to use the higher
pressure and when that comes up
yellow is I'm about to be there and
green is okay I'm in the right pressure
when it comes to that right pressure
we're going to put it into lower heat
just to sustain the pressure inside then
it will cook like that
for 12 minutes and then
I'm going to take it out add the rest of
the milk add 150 grams of
sugar and then put it in to boil for
another
15 minutes boiling means again I want to
say
it doesn't start immediately because
first it has to boil
take the vapor out and then come to the
exact pressure which is the exact place
then we start to count for the minutes
we count for another 15 minutes
and then we're going to get an
incredible different
rice pudding
okay it's brown
sometimes it's browner sometimes less
brown i don't know why though i do the
same thing
but i can hear that caramel smell
and now I'm going to put it into a small
cups like this
it doesn't look very pleasant but you
should use this no no no
when you do this around it is very clean
nothing gets dripped and it doesn't take
a lot of time to do it
and etc plus as you know we made another
thing
to this when you edit you can use it in
small bottles and etc etc
because it's our team's design i love it
so i wanted to share it with you guys
i don't know
whether this is on sale in Etsy but if
it's not
I'm gonna make sure that it is this is
almost it
this is more caramelized one, you can
also put this
into the oven and make the top part
brown again
i want to show you the difference of the
whites
[Music]
so this is it hope you like this video
and hope
you enjoy these videos and what we're
trying to do
it's not just Turkish food it's cooking
together with the food
that's what I'm trying to do and you
have some
information about our culture about our
country
unfortunately about the economics and
the politics as well but
something else is going on when you look
at it in the measure of human terms
and I want to show you that other side
about this part of the world and how
many
things that we have in common and what
our aspirations
what are the things that we are worried
about what are the things that gives us
joy
these are all the things that cook
together with these nice recipes
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