Paluze dessert is a flavor unique to Cyprus cuisine. It is frequently consumed especially in Thrace. Prepared with a mixture of sugar and starch, this dessert also resembles chicken breast in appearance. It is especially served in Ramadan and during holidays. There are lemon, fruit and milk varieties. Although its sugar value is high, it meets the amount of energy the body needs.
Materials of Paluze;
- 5 glasses of water
- 1 glass of sugar
- 1 teaspoon of wheat starch
- 1 teaspoon of molasses
Preparation of Paluze;
- Prevent the formation of lumps by whisking starch with water.
- Put the sugar, starchy water and remaining water in the saucepan and boil it until it thickens.
- Serve by pouring molasses after dividing into cups. Bon Appetit.
To add flavor to the paluze, you can add lemon peel or orange zest. If the dessert is runny, you can thicken it by adding starch little by little and for a more elegant presentation, you can serve the dessert by turning it on a flat plate.
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