Rosewater Sütlaç, Pistachio Crumble Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rosewater sütlaç, pistachio crumble recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rosewater sütlaç, pistachio crumble.

This sweet dish has to be one of the best things I ate throughout all my travels in Turkey. It was so cold in the Trabzon mountains that all I wanted to do was rug up next to a fire and toast marshmallows. This dessert combines the best of both worlds! The secret to making the sütlaç so creamy is to reduce the milk and slowly add it to the rice as you would a risotto. At the restaurant, we serve it warm, but it is equally delicious cold. You can make the marshmallow ice-cream and pistachio crumble up to 3 days ahead of time.

Serves 4
Preparation 30min
Cooking 30min
Skill level Mid

Shane Delia


Toasted marshmallow ice-cream

450 ml milk
6 egg yolks
70 g sugar
20 marshmallows

Pistachio crumble

160 g unsalted butter, room temperature
75 g caster sugar
1 tbsp pistachio paste
250 g plain flour
125 g Iranian pistachios


1 litre milk
60 g baldo rice, unwashed (see Note)
70 g sugar
125 ml (½ cup) rosewater

To serve

lemon balm flowers 

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2-3 hours

Freezing time overnight

You will need to begin this recipe 1 day ahead.

To make the marshmallow ice-cream, I would normally prepare the anglaise (custard) in the restaurant using a Thermomix. To do so, place the milk, egg yolks and sugar in a Thermomix set to 80°C, and blend on speed 4 for 7 minutes. When the time as elapsed, blend on speed 7 for 5 seconds, then pass through a fine sieve into a jug, cool, then refrigerate for 2-3 hours or until chilled.

To make the anglaise the old-fashioned way, bring the milk to the boil and set aside. Whisk the egg yolks and sugar until thick and pale, then slowly pour in the hot milk, whisking continuously. Return the mixture to the pan over medium-low heat. Cook, whisking continuously until the mixture reaches 80°C. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve into a jug, cool, then refrigerate for 2-3 hours or until chilled.

Just before churning the ice-cream, thread the marshmallows onto metal skewers and toast over a gas burner until lightly charred. Pour the anglaise into an ice-cream machine, remove the marshmallows from the skewers and add straight into the anglaise. Churn according to manufacturer’s instructions, then freeze overnight or until firm.

Meanwhile, to make the pistachio crumble, preheat the panggangan to 170°C. Line a 20 x 30 cm baking tin. Using a stand mixer, beat the butter and sugar for 4-5 minutes or until light and fluffy. Add the pistachio paste and beat until well combined and smooth. Add the flour and pistachios, and mix on low speed just until the dough comes together. Press the mixture into the lined tin and bake for 15 minutes or until light golden and just cooked through. Allow to cool completely before breaking up into a crumble.

To make the sütlaç, place the milk in a saucepan over medium-high heat and simmer until reduced by one third. Place the rice in another pan over low heat and, stirring continuously, add the milk, ladle by ladle, allowing each addition to be absorbed before adding the next. Cook until the mixture is thick and creamy and just leaves a line when a spoon is pulled through the middle. Stir in the sugar and rosewater and pour into serving bowls.

To serve, top the bowls of sütlaç with a small mound of pistachio crumble. Place a scoop of marshmallow ice-cream on top and garnish with lemon balm flowers.

• Baldo rice is a short-grain, starchy Turkish rice available from continental delicatessens. If unavailable, use Arborio rice instead. Don’t wash the rice for this recipe – it’s the starch that helps thicken the dish.


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *