This Ancient Turkish Dessert Will Surprise You — INCIR UYUTMASI

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener that is gluten-free.

walnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with fewer calories.

Soak 200 g of dried figs in warm water for about 15-30 minutes to soften.

Remove stems and chop the figs into cubes.

Warm up 1 liter of whole milk to around 45°C (check with finger or thermometer).

Add the soaked figs to the warm milk and blend with a hand blender until it becomes a puree.

Pour the mixture into cups immediately to prevent enzyme action from starting too soon.

Cover the cups and let them sit for at least 2 hours, or up to 4 hours for better setting.

If the kitchen is cold, heat the oven to 50°C for 5 minutes, turn it off, and place the cups inside to help them set.

After 4 hours, check if the dessert has set and decorate with sliced figs, chopped walnuts, and a sprinkle of cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens