Keşkül

The Interesting Story of Işkül That You Probably Have Never Heard Of Until Today

This special milky dessert full of almond flavor, although it is now called "keşkül" for short, was called "keşkül-ü fukara" in Ottoman times, a tremendous taste that has managed to come from those days to today with its flavor. So where do you think this different name comes from?

Let's all go on a delicious journey through history together, find out how işkül came about, why its name is like this.

The story of the dessert keşkül-ü fukara, which has managed to come from the Ottoman Empire to the present day with its taste

It's easy to say, it's a dessert that has managed to exist for hundreds of years. As it happens, many different stories and stories have also emerged about the köşkül. According to many sources, the material from which the dessert keşkül-ü fukara gets its name is a kind of dish that you can see just above.

The original version of this dish is obtained from a kind of coconut shell, which is also called "sea coconut". These containers, which began to be called "keşkül" in the Ottoman period, are starting to be prepared with different materials such as ebony, silver, wood and gold in addition to coconut shell over time. It can even be embroidered with gold or silver. Thanks to a chain hanging from both ends, it can be hung on the shoulder or neck.

So what are these dishes, called kashkul, used for? During the Ottoman period, these dishes were used for a kind of begging, asking for help. And those who used it were mostly dervishes and kadians.

Ingredients for the Kashkul Recipe (Ottoman Cuisine)

1 liter of milk

1 cup sugar

1 egg yolk

1 packet of vanilla

1 teaspoon of almond powder

1 teaspoon of nutmeg

1 tablespoon of rice flour

2 tablespoons of starch

How is the Keşkül Recipe (Ottoman Cuisine) Made?

Good Fertile Days for Everyone

I would like to share with you the recipe for a delicious almond-scented milk dessert that I also like very much, which has come down to this day from the Ottoman Empire 🍮🍮

Milk , sugar, egg yolks, starch and rice flour are taken into a saucepan and whipped.

Almond powder is whipped well with the addition of nutmeg, then vanillin with sugar.

Put the pot on a medium heat and cook until it thickens and browns, whisking constantly.

It is divided into bowls and left until room temperature, then completely cooled and served in the refrigerator.

Bon Appetit

✏ Note: I break our own almonds and put them in water, peel them off, then pull them well in the robot and use them. You can also take raw almonds without salt and do it that way.

Keşkül Recipe (Ottoman Cuisine)

How to make Kashkul, which is quite easy to make, which lovers of milk desserts will adore? if you are also interested, you can review the recipe and watch the video.

Here are the tips of the recipe

While cooking your kashkul, you should mix it and cook it and prevent it from clumping. You should get a smooth consistency.

You can make your köşkül with almonds as well as without almonds, or you can add nuts in the same way.

You can get help from almonds, powdered pistachios or hazelnut shards when decorating your capsule.