Part 3/9:
In a more modern context, the recipe featured in the late 19th century cookbook, Melceü’t-Tabbâhîn, incorporates milk, enhancing the richness of the dish. The straightforward preparation involves careful cooking of flour and butter to achieve a golden brown hue, followed by the incorporation of boiling syrup made from sugar and water, as well as hot milk. This seemingly simple recipe brings forth a taste of history, one that resonates with those wishing to connect with Ottoman culinary traditions today.