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
Ground almonds, pistachios, or unsweetened coconut flakes (optional)
How To Make Ottoman Turkish Almond Pudding “Keshkul”
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.
Heat 1-liter milk and sugar in a medium-size pan.
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.
Add the roasted ground almond and vanilla powder. Mix and cook until it bubbles and thickens about 3-4 minutes.
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.
Cool the pudding completely in the fridge. Garnish it with more ground almonds, pistachios, or coconut flakes if you like and enjoy! Afiyet olsun!
So excited to share this crunchy layered, buttery, feta cheese filled borek recipe from scratch! Don’t worry there is an easy way to make all these thin phyllo dough layers together.
This borek recipe is called “baklava borek” because of the look, taste, and similar method of making it. We will use starch to make the layers and in a short time, it will be ready to put in the oven.
Filling Options For Borek Recipe:
You can make any filling with the borek such as cooked onion and ground beef filling seasoned with salt and black pepper. Or again stir-fried onion and mashed potatoes seasoned with red pepper flake and salt (i might do another video for the fillings) or even spinach filling would be lovely and traditional also to go with this borek recipe…
Ingredients For Turkish Borek With Cheese:
For the dough
1/2 cup each lukewarm water, milk, and vegetable oil (olive or sunflower or any kind)
1 large egg about
4+1/2 cups all-purpose flour (first put 3+1/2 cup) and use more to make a soft unsticky playable dough
1 tsp salt
1 tsp baking powder
about 200gr. wheat or corn starch
For pouring over the borek dough: 150gr. butter or mix of 1/3 of it with vegetable or olive oil
For the feta cheese filling:
about 250gr. feta cheese or mixed with some mozzarella or kashar or any kind of melting cheese
1/3 bunch of finely chopped parsley
In a mixing bowl add egg, lukewarm water, milk and vegetable oil, about 4 cups flour, salt, baking powder and begin to mix. Continue to knead to form a soft playable, unsticky dough adding more flour if needed.
Take out the dough into a starch sprinkled board and cut it in half. Cut each half into 5 pieces and shape them into a ball. After this point use only starch to shape.
Roll out each piece with a rolling pin in a salad plate sifting plentiful of starch over each layer. You will end up with two batches with 5 layers. Make sure you add enough starch between the layers because it will create a thin layer later.
Beginning from the first batch roll out the 5 layers together with a rolling pin again as much as you can. It should be bigger than the pan you are going to use. Your pan can be round or rectangular, it doesn’t matter. You can cut the dough to fit inside the pan and use the sides to fill the borek. (See the video for more details.)
After you cut a shape place it in a pan and place the sides over it separating some of the layers if possible and add the cheese filling over the dough. I used feta cheese and chopped parsley mixture. But you can also use a mix of different cheeses or make a spinach filling or minced meat filling with onions and simple seasonings.
You can roll out the second batch and repeat the steps but this time keeping the fitting shape for the top layer. Cut the borek in squares. Melt the butter and olive oil and pour over the borek.
Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. Serve warm after 101-5 minutes out from the oven. Keep the leftover borek in an airtight container and reheat both sides in a pan, lid closed to regain its crunchiness again, and enjoy with a Turkish tea:)