Plum craze continue. But can you blame me? After all it is begging of the end of the summer so the plums, in all their grace, are everywhere. Big, small, dark, light in color, sweet as...well...sweets and tart that give you sour taste after eating too much.
The problem is one - how to avoid those little, sneaky worms. Some say that proteins are good for you but seriously, I will left you mine if you want. I think I prefer to have little lacks of the proteins.
Anyway - this time I was inspired with Turkey, Bulgaria and all those countries. Their kitchens are sweet and very rich. They using many tasty spices that give you 'that' taste. So, the dish is probably not really real Turkish but something I came up dreaming about places with men with a beards and mustaches.Plums with sweet millet groats filing:
12-15 plums (quite or very big)
100 gram of millet groats
3-4 tablespoon of oatmeal
1/2 teaspoon of cinnamon
1/3 teaspoon of nutmeg
pinch of pepper50-70 gram of raisins
50 gram of dry plums
2- tablespoon of sesame
2-3 tablespoon of any sweet syrup you prefer (I like maple, date)
optional : 1-2 tablespoon of good honey or brown sugar
Cook millet in salted water.
In dry pan place spices, sesame and oatmeal. Fry until you will smell tasty and strong smell of the spices. Add raisins and cutted dry plums (you can soak both in some tasty alcohol). Fry for about minute and add syrup (also now is the time for honey or sugar if you use it). Season with pepper and heat for another minute or two. Cool the filling down.
Cut plums in a half and fill with teaspoon (or two if yours plums are bigger). Serve.Yes simple as that. I tell you you can eat many of those - with a glass of good wine is the best end of a day.