What is Ottoman putty and how is it made? The traditional taste of Ramadan, Ottoman paste recipe

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How about making Ottoman paste at home, which dates back to the Ottoman Empire and is enjoyed by everyone from 7 to 70? You can try this nostalgic flavor by surprising family members during isolation days at home.

For Turks, some habits have been elements that complement Turkish culture. Traditions kept alive during holidays and special days represent unity and togetherness. The history of Ottoman paste also arouses curiosity in those who hear it. Let’s examine together how the pastry tradition, which has survived from the Ottoman Period until today, started. Ottoman Paste, which is among the sine qua non of the month of Ramadan, leaves unforgettable flavors in the mouths every year during Ramadan festivities, and this year, just as it was going to fall into the background due to social isolation, it could not stand it, and it both cheered up and added flavor to the iftar meals at home. You can bring the healing, delicious and nostalgic flavor to your home and increase the excitement of Ramadan by wrapping it in wooden sticks and applying lemon. Moreover, the materials and the preparation stage are also very practical…

  • When the contents of the Ottoman paste are examined, it is seen that there are many useful spices and herbs.
  • Ottoman paste contains flavoring and sweetening ingredients such as clove, ginger, cinnamon, hibiscus, lemon, mint and orange.
  • Ottoman paste, prepared by boiling spices in sugar water, is served in color on a round tray.
  • Ottoman paste was served on wooden sticks in ancient times. With a quick turn of the stick, the paste was wrapped around the wooden stick. This tradition continues today.

OTTOMAN PASTE RECIPE:

INGREDIENTS

Orange Paste;

1.5 cups of sugar
Quarter cup of lemon juice
Quarter cup of orange juice
2 drops of peppermint oil (optional)
Clove powder with the tip of a teaspoon
Ginger powder with the tip of the teaspoon
Hibiscus powder with the tip of the teaspoon
Cinnamon with the tip of the teaspoon
(spices are optional, less more or their varieties may vary)

Strawberry Paste for;

1.5 cups of sugar
Quarter cup of lemon juice
Quarter tea cup of strawberry juice (you can get the strawberries you have passed through the rondo by straining)
2 drops of peppermint oil (optional) )
Clove powder with the tip of the teaspoon
Ginger powder with the tip of the teaspoon
Hibiscus powder with the tip of the teaspoon
Cinnamon with the tip of the teaspoon
(spices are optional less more or may vary)

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for Kiwi Paste;

1.5 cups of sugar
Quarter cup of lemon juice
Quarter cup of kiwi juice (you can get it with a juicer)
2 drops of peppermint oil (optional)
Clove powder with the tip of the teaspoon
Ginger powder with the tip of the teaspoon
Hibiscus powder with the tip of the teaspoon
Cinnamon with the tip of the teaspoon
(spices are optional less more or may vary)

For Banana Paste;

1.5 cups of sugar
Quarter cup of lemon juice
Quarter cup of mashed banana
2 drops of peppermint oil (optional)
Cloves with the tip of a teaspoon powder
Ginger powder with the tip of the teaspoon
Hibiscus powder with the tip of the teaspoon
Cinnamon with the tip of the teaspoon
(spices are optional less more or their varieties may vary)

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PREPARATION

You can prepare each paste separately. First of all, put a deep non-stick pan on medium heat, add sugar, lemon juice, fruit juice of the paste, peppermint oil and spices and cook by stirring until it boils.

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When it boils, keep it in the boiling state for 10 minutes on medium heat and turn off the heat immediately.

After 10 minutes, take the cooked paste into the container where you will serve the paste.

The paste will have a runny consistency at this stage but will harden once it warms up to room temperature, so never boil it any further.

Do the same for all other types of putty.

After taking it to service bowls, you can cut lemons on the bow and serve it to family members after iftar.

Bon appetit…

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