This Gaziantep pudding cooks semolina with menengiç paste into a silky dessert with a gentle pistachio-like aroma.
10 min prep 12 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook milk, semolina and sugar.
Let the pudding thicken for 10 minutes.
Stir in the terebinth paste and chill.
Kaselere paylaştırıp yüzeyi kaşıkla düzeltin.
Muhallebiyi 35 dakika soğutun ve servis edin.
💡 Tip: Adding terebinth paste at the end of the boil helps the aroma remain more pronounced.
🍽️ Serving suggestion: Serve cold with a dusting of pistachio and a small cup of Turkish coffee.
~194
kcal calories
5
g protein
23
g carbs
9
g fat
19.2g
Sugar
0g
Fiber
43.1mg
Sodium
1.9g
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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