These Kahramanmaras dessert cups layer milk jam with pistachios and biscuit crumbs, creating a cold, rich finish for guests.
15 min prep 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Crush the biscuits into coarse crumbs.
Whisk the labneh with the milk jam until smooth, making sure the cream does not run.
Coarsely chop the Antep pistachios and stir some of them into the cream.
Layer biscuits, cream, and pistachios in dessert cups.
Chill the dessert for 20 minutes and drizzle milk jam over the top.
Sprinkle the pistachios last so they stay crunchy on the cup surface.
💡 Tip: Resting the cups for 20 minutes before serving lets the layers settle into one another.
🍽️ Serving suggestion: Serve chilled, sprinkle pistachios over the top, and pair it with coffee.
~286
kcal calories
6
g protein
28
g carbs
16
g fat
3.9g
Sugar
2.7g
Fiber
45.3mg
Sodium
4.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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