Ottoman Turkish Recipe “Keshkul” – Almond Pudding

We are going to make an almond pudding from Ottoman times “Keshkul” (Keşkül). The word “kashkool”, also referred to as the beggar’s bowl is a container carried by wandering Dervishes.

Each dervish lodge had its own carvings and ornaments on their keşkül bowls, so if someone gave money or something else to the begging dervish, it would go to that lodge as a donation. The money collected with those bowls would then be used to make this milk pudding and served to the poor again using the same bowls. Therefore, the name of the pudding eventually got the name of the bowl, keşkül, coming from the Ottoman saying, “Keşkül-ü Fukara (Poor Man’s Keşkül)”.

Ingredients For Turkish Almond Pudding “Keshkul”

  • For the almond base:
  • 1-liter whole milk
  • 3/4 cup (150gr.) sugar
  • 1/2 cup ground almonds
  • 1 tsp vanilla powder or vanilla extract
  • For the thickening sauce (sübye):
  • Little less than 1/2 cup (50gr.) corn or wheat starch
  • 200ml milk
  • 1 egg
  • To garnish:
  • Ground almonds, pistachios, or unsweetened coconut flakes (optional)

How To Make Ottoman Turkish Almond Pudding “Keshkul”

  1. First to get an extra flavor from the almonds roast in a small pan over medium heat stirring frequently until it has a golden color.Roasting ground almonds
  2. Heat 1-liter milk and sugar in a medium-size pan.
  3. In a small bowl mix 200ml. milk, cornstarch, and egg with a wire whisk until smooth. Drizzle a half cup of hot milk gradually while mixing to heat up the mixture which we call “Sübye” in Turkish. Then pour the mixture back to the pan slowly again while continuously mixing the pudding.Preparing the thickening sauce
  4. Add the roasted ground almond and vanilla powder. Mix and cook until it bubbles and thickens about 3-4 minutes.Adding ground almonds to the pudding
  5. Pour the keshkul pudding into bowls. Traditionally it is poured from high above to create air bubbles that will make a pattern after it is cooled. Pouring the keshkul pudding
  6. Cool the pudding completely in the fridge. Garnish it with more ground almonds, pistachios, or coconut flakes if you like and enjoy! Afiyet olsun!

You might enjoy to try these recipes too:

Sambali Dessert
Easy Chocolate Tart Cake With Cherry Sauce
Turkish rice pudding Sütlaç (Sutlach)

Turkish Style Potato Salad | Vegan

Make potato salad Turkish style with simple ingredients. It’s a healthy and vegan salad recipe. The dressing doesn’t have any mayonnaise or yogurt and the fresh herbs and seasonings make the difference.

Ingredients For Potato Salad:

Ingredients for potato salad
  • 6-7 medium-size potato cooked skin on
  • a handful of fresh parsley
  • a handful of dill (optional)
  • 4-6 spring onion
  • juice of a half lemon or more
  • 4-5 tbsp olive oil
  • 1 tsp red pepper flakes,
  • 1 tsp sumac (optional)
  • salt to taste

How To Make Turkish Style Potato Salad

  1. Boil the potatoes with skin until soft. Make sure not to over cook so it keeps its shape. Drain the water , let it cool to handle and peel. Cut them into big chunks and put them in a large bowl.
  2. Finely chop parsley and dill if using and thinly slice the scallions and add them to the bowl. You can also add pickled cucumbers, fresh lettuce thinly sliced, or grilled red peppers too…
  3. For the seasonings, I added red pepper flakes, sumac, and dried mint. Sumac gives a sour deeper taste and mint gives an extra fresh kick but they are optional.
  4. Finally for the salad dressing simply add olive oil, lemon juice, and salt. You can also add pomegranate molasses as an option. Serve warm or cold. We usually make it in ladies tea parties serving with different kinds of boreks and of course Turkish tea. Make sure to check my other salad recipes as well.
Turkish Potato Salad served with borek

You might be interested to see a Turkish Ladies Tea Party Menu

Other Salad Recipes you see in the video: