Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Aksaray style
Last updated:
Last updated:
Dolaz
Aksaray Dolazı
Aksaray’s savory dolaz: milk thickened with flour to a smooth, pudding-like consistency, salted and finished with butter melted with pul biber. Unlike the sweet dolaz made elsewhere in Central Anatolia, it has no sugar or molasses.
- Prep
- 5 min
- Cook
- 10 min
- Rest
- 0
- Total
- 15 min
- Servings
- 4
Ingredients
- 4 cups Milk
- 4 heaped tbsp All-purpose flour
- 1 tsp Table salt
- 2 tbsp Unsalted butter
- 2 tsp Turkish red pepper flakes
Method
Put the milk in a saucepan over the heat. Add the flour a little at a time, stirring constantly.
Keep stirring as it cooks until it thickens to a smooth, pudding-like consistency.
Stir in the salt. Let it bubble up two or three times, then take the pan off the heat.
Divide the dolaz among bowls. Melt the butter with the pul biber, drizzle it over the top and serve right away.
Cooking guidance
The flour sets the thickness: add a little more for a thicker dolaz, or a little less for a looser one.
Keep stirring from the moment the flour goes in, so the milk thickens smoothly without lumps.
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