Jajaro (sütlü Kuymak)
JAJARO (MILK MOOD) | Culture Portal ARCHEOLOGY AND HISTORY LANGUAGE AND LITERATURE EVENTS TRADITIONAL CUISINE PLACES TO VISIT NEWS AND ANNOUNCEMENTS FOLK CULTURE OUR CULTURAL HERITAGE ART WHERE TO ACCOMMODATE TRAVEL MEMORY TOURISM ACTIVITIES MEDIA LIBRARY SPECIAL TO PROVINCES HOMEPAGE CONTACT HOMEPAGE CONTACT MAP Traditional Cuisine BİTLİS Türkiye Home Page Traditional Cuisine Jajaro (kuymak with milk) - Bitlis
Ingredients
- Local main material
- Butter or oil
- salt
- spice
Recipe
- 1
Flour is roasted in oil, water is added and cooked by stirring over low heat.
- 2
When the oil rises to the top (it will not be as solid as flour halva), sugar and boiled milk are added and boiled for 5 minutes to complete the cooking process.
- 3
It is served hot on presentation plates.
- 4
As a separate presentation, it can be served by adding milk to the sliced kuymak, without sugar or by adding pumpkin.
- 5
Source: Bitlis Cuisine from Past to Present, Compiled by Cesim Çelebi.