This Turkish dessert can be served either hot or cold and will satisfy any sweet tooth. We once ate it in Kaş, where warm sweet semolina encased vanilla ice cream. Its usually decorated with melted chocolate, pine nuts, pistachios but can be enjoyed plain. If served cool it is easily sliced and divided. It’s a quick dessert which is traditionally made when unexpected guests arrive and is easily made in large quantities. This is my own twist on a the classic recipe, where I’ve infused it with cardamom and used pistachio nuts.
Serves 6 – 8 as warm dessert or makes 16 cooled slices.
1 cup milk
1 cup water
1 cup sugar
2 cardamom pods
1 cup fine semolina / semolina flour
3 to 4 tbsp butter
Begin by gently heating milk, sugar, water and smashed cardamom pods in a saucepan. Bring to simmering point and let cardamom infuse for five minutes then take off heat.
Meanwhile in a another pan, melt butter then add semolina & nuts. Toast semolina stirring often so it takes on hues of warm ochre. Reduce heat and add milk infusion (straining to rid of cardamom pod and seeds) little by little, stirring continuously until all milk incorporated. Stir until mixture comes away from the sides of pan and appears almost dough-like.
You can either serve this once slightly cooled by itself or with ice cream, or pour into a mold and leave to cool, storing in fridge.
* * *