A Light, Syrup-Free Dessert with Ottoman Roots
Lemon paluze is a traditional Samsun dessert made from starch, sugar and water, with a smooth texture and appearance reminiscent of "chicken breast pudding." With roots tracing back to Ottoman cuisine, paluze remains part of Samsun's regional dessert culture today, especially served during Ramadan and religious holidays.
Preparation
Starch, sugar and water are cooked over medium heat while stirring continuously until the mixture thickens. Fresh lemon juice and zest are added, giving the dessert both aroma and a light tartness. The cooked mixture is poured into bowls or cups and left to cool, taking on a semi-translucent, jelly-like texture once set.
Serving
Served cold, lemon paluze is typically garnished with crushed almonds, shredded coconut or seasonal fruit such as blackberries. Its simplicity and light character have made it a favorite dessert, particularly during the warm summer months.