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6 Serves
2935 Mins
Rinse the millet or bulgur thoroughly and place it in a large pot with water. Bring to a boil, then reduce heat and simmer until the grains are completely soft and mushy.
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TurkishVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
8 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
94 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Use a blender to process the cooked grain mixture until it reaches a smooth, creamy consistency. If the mixture is too thick, add a little extra water.
Stir in the sugar and allow the mixture to cool to room temperature. Once cooled, cover the bowl and let it ferment in a warm place for 24 to 48 hours until it develops a slight tang.
89
g28
g45
g
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Moroccan