This Turkish dessert can be served either hot or cold. We once ate it in Kaş, where the warm nutty semolina encased vanilla ice cream. It can be decorated with melted chocolate, nuts (usually pine nuts), or eaten once cooled, as the perfect accompaniment to tea. It’s a quick dessert which is traditionally made when unexpected guests arrive. 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
1 cardamom pod
1 cup fine semolina / semolina flour
3 to 4 tbsp butter
1 & a half handfuls of pistachio kernels
Begin by mixing milk, sugar, water and smashed cardamom pod in a saucepan and bring to the boil. Simmer gently for five minutes, then take off heat and leave to cool.
Meanwhile in a another pan, melt butter then add semolina & nuts. Toast semolina until it takes on hues of light golden brown. Reduce heat and add milk infusion (disregarding cardamom pod) 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 and serving in slices.
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