 | |
| Course | Dessert |
|---|---|
| Place of origin | Turkey |
| Main ingredients | Dough,butter,hazelnuts orwalnuts;sugar,water,lemon juice,milk |
Sütlü Nuriye (Milky Nuriye) is aTurkish dessert similar tobaklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name meansNuriye (Turkish female name) with milk. It is considered a speciality ofDiyarbakir.
The dessert is said to have origins inOttoman cuisine. According to Süheyl Ünver who authored the foundational book of post-OttomanTurkish cuisine calledTarihte 50 Türk Yemeği (50 historical Turkish foods), an 18th century recipe was recorded by a judge from the Ottoman city ofİzmir. The dough for this dessert is made with egg whites and usually contains some acidic ingredient like lemon juice or vinegar and the finish dessert is layered various ways.[1]
The modern form of the dessert was created during the1980 Turkish coup d'état during which a military officer purchased baklava and found the price to be too high. The officer complained toİsmail Hakki Akansel, who had been appointed Mayor of Istanbul in the aftermath of the coup. Akansel responded by setting aprice ceiling on baklava, which was announced duringRamadan. The pastry shop was unable to make the traditional baklava recipe profitable under the new pricing rules. To lower the cost of making baklava, pastry chefs substitutedhazelnuts forpistachios and added milk to increase the weight of each tray of baklava. The new recipe became known asSütlü Nuriye.[2]
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