Quite a few years ago, when I first moved to NYC, one of our first meals was at Patsy's in Brooklyn. Our waiter told us he lived in Jersey and took him 2hrs each way to get to work. We did gasp, and it wasn't even fine dining.
I am originally from Antep, Turkey where firik is a staple. I have never encountered a dessert involving it but since reading your mention of a firik pudding i’ve been thinking about it. Cooking it in milk shouldn’t be too far a stretch since yogurty soups are normal in the area; and pekmez (grape molasses) would be the first sweetener that come to mind. I guess pistachios, the city’s most famous produce, would be overkill (and expensive)- but i think i’ll try a firik puding with pekmez.
Quite a few years ago, when I first moved to NYC, one of our first meals was at Patsy's in Brooklyn. Our waiter told us he lived in Jersey and took him 2hrs each way to get to work. We did gasp, and it wasn't even fine dining.
I am originally from Antep, Turkey where firik is a staple. I have never encountered a dessert involving it but since reading your mention of a firik pudding i’ve been thinking about it. Cooking it in milk shouldn’t be too far a stretch since yogurty soups are normal in the area; and pekmez (grape molasses) would be the first sweetener that come to mind. I guess pistachios, the city’s most famous produce, would be overkill (and expensive)- but i think i’ll try a firik puding with pekmez.