Turkish Ricotta Dessert
(Lor Tatlisi - Aegean Region)
1 pkg 475 gr Ricotta Cheese, unsalted
1/3 cup flour, all purpose
1 3/4 cup water
1 1/2 cup sugar
1 tbsp lemon juice
Mix the cheese with flour in a bowl using tablespoon. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
Preheat the oven to 325 F (165 C) and bake for about 50-55 minutes until the colour of the top turns golden.
To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add the lemon juice, stir.
Immediately pour the warm syrup all over them. Let cool down first. Serve Ricotta Dessert with Thick Turkish Cream (Kaymak) on the top. If you like you may also use fresh&thick Double Cream 40% instead of Kaymak
20 Turkish Ricotta Fritters
-Almond Soup, Mutancana, Tahini Spinach Salad and Potato Pate.