(From Olha Franko's book "Practical Kitchen") Turkish kysil is a variety of milk pudding popular in Muslim countries, where it is known as "Muhallebi." This name was coined by the Arab general Al-Muhallab Ibn Abi Sufra. The recipe for this dessert was found in an ancient Islamic cookbook from Andalusia, noting it was prepared as early as the 7th century, and also in the world's oldest Arab cookbook, the "Kitab al-Habikh."
(From <em>Practical Kitchen</em> by Olha Franko, 1929) Ingredients Preparation
(From Olha Franko's <em>Practical Kitchen</em>, 1929) "Cold soups are prepared from fruits and vegetables. Almost all <em>ovochivky</em> can be made in the same way, using fresh or dried fruit. The fruit is briefly scalded in boiling water, then puréed and beaten together with good sour cream. For four people, you will need 1/4 litre of thick sour cream …
(From Olha Franko's book "Practical Kitchen") Orshada, or almond milk, is a plant-based drink made from tiger nuts, other nuts, or grains. Its predecessor was barley water, dark in colour (Lat. hordeum – barley). The earliest known recipe for "almond horchata" was found in a document dated 9 September 1748 …
(From Olha Franko's book "Practical Kitchen") Yoghurt is an ancient food that people across Asia, Europe, and the Middle East have been enjoying for thousands of years. It first appeared during the Neolithic period, approximately 5,000–10,000 years ago, most likely as a result of milk naturally souring in warm temperatures …
