Turkish Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 liter ¼ milk
- 1 pinch (s) salt
- 100 g corn rits
- 0.5 ½ lemon (peel, untreated)
- 2 apples, tart ones
- 150 g butter
- 2 tablespoon honey
- 1 pinch vanilla powder
- 4 teaspoons cinnamon
- 3 egg (s)
- 2 tablespoon raisins, heaped, unsulphurized
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Bring the milk with the salt to the boil in a saucepan rinsed with cold water. Scatter the corn grits and bring to the boil while stirring, then cover and leave to swell for 10 minutes on the switched off hotplate.
- Grate and squeeze the lemon. Peel the apples, grate them roughly and drizzle with the lemon juice.
- When the corn porridge has cooled down a bit, stir in the butter, honey, grated lemon zest, vanilla and cinnamon.
- Then separate the eggs and stir the yolks into the batter. Beat the egg whites until stiff and fold in. Fold the grated apple and raisins into the batter and pour everything into a buttered casserole dish.
- Place the pan on the middle rack of the cold oven and bake the Turkish casserole at 200 ° for 40-50 minutes.
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