Cream of Rice Pudding "Sutlatch"
Sütlaç from Turkey. Wikimedia Commons
This creamy and delicate Sephardic Greek pudding, which calls for rice flour instead of rice, was served to break the fast after Yom Kippur. It was also served at Shabbat desayuno after morning services. Although it is usually prepared with milk, the cooking liquid can also be pipitada (see variation), a refreshing beverage made from melon seeds that was drunk to restore body fluids lost while fasting on Yom Kippur. Gilda Angel’s version of this recipe in Sephardic Holiday Cooking uses vanilla as the aromatic flavoring for a milk-based pudding, but Nicholas Stavroulakis suggests either grated orange zest or rose water. Other names for this pudding are the Turkish muhallebi, which translates as “made with milk,” and the Greek Christian rizogalo