500 Gr milk 
5 Gr sahlep (1 soup spoon ) 
150 Gr suger
1 teaspoon vanilya 


Place half of the sugar and the milk in a pot, put it on the oven. Mix the rest of the milk with sahlep and vanilla.

When the milk boils add the vanilla blend to the pot and boil it for 20 minutes.

Take the blend from the oven and cool it down. Put the blend in a another pot and put it in the freezer. Every two hours take it from the freezer and blend it until it totally freeze.

Enjoy Your Meal!


ingilizce patates çorbası tarifi - soup recipe - patates çorbası ingilizce tarif

2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking ) potatoes (about 2 large)
4 cups chicken broth
3/4 pound sausage, cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the sausage over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the sausage, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.