Soft, zesty and morish. These lemony biscuits use cheese curd to producing a soft crumbly treat perfect alongside Turkish tea and great for little ones too.
A rich, comforting porridge-like desert full of a variety of beans and pulses with tones of Mahlep, cinnamon and cloves and a zesty kick brought together in an optional saffron infused milk. The traditional desert does require a little preparation in advance and some tender care during the making but is well worth the effort. Often made in bulk and shared and exchanged with neighbours and friends.
A unique, gently infused desert traditionally given out for holy nights, weddings, funeral & circumcision ceremonies.
- 1 cup milk
- 1 Cinnamon Stick
- 2 Whole Cloves
- 1 Cardamom Pod, Crushed
- 1 tbs butter
- 1.5 tbs olive - sunflower oil
- 1 cup sugar
- 1 cup water
- 1.25 cups irmik / semolina grains
- A handful of pine nuts (Optional)
- For Serving
- Ground Cinnamon.
Note: Once you start at the hob you can't really move away so it's important to have everything measured and to hand.
In a Cezve (Turkish Coffee Pot) or small saucepan add the heat and whole spices and heat gently (do not boil).
Once warmed leave the spiced to infuse the milk until required.
Boil the water and add the sugar, continue to heat until all the sugar has melted plus a few minutes.
Remove from heat & put to the side until required.
Heat the oil and butter in a heavy-bottomed saucepan.
Add the irmik/ semolina to the oil and continuously stir until the grains have toasted.
Add nuts to toast (if using) and continue to stir, the irmik / semolina will take on a light brown colour and have a gently toasted smell.
Pour the sugar water into the pan, taking care is this will sizzle and can splash and continuously stir until it is completed absorbed.
Strain the infused milk over the pan discarding the whole spices and continue to stir.
As the milk absorbs into the grains the desert will get thicker & harder to stir so take care to continue to stir to prevent it from catching.
Individual grains will start to show and the desert will become very firm.
Remove from the heat, cover and allow to rest for 15 to 20 minutes.
Place in a glass bowl for cutting into rectangle portions, small moulds or shape individually using teaspoons to create a rugby ball shape.
Cool, refrigerate & enjoy