Difference between revisions of "Irmik Helvasi"
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* [[Granulated sugar|Sugar]] - 1 1/3 cups (240 gr) | * [[Granulated sugar|Sugar]] - 1 1/3 cups (240 gr) | ||
| − | == | + | == Procedures == |
Melt the [[margarine]], add the [[nuts]] and the [[semolina]] and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the [[water]] in a separate saucepan, add and melt the [[Granulated sugar|Sugar]]. Add the syrup to the [[semolina]], stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving. | Melt the [[margarine]], add the [[nuts]] and the [[semolina]] and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the [[water]] in a separate saucepan, add and melt the [[Granulated sugar|Sugar]]. Add the syrup to the [[semolina]], stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving. | ||
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[[Category:Pine nut Recipes]] | [[Category:Pine nut Recipes]] | ||
[[Category:Semolina Recipes]] | [[Category:Semolina Recipes]] | ||
| − | [[Category:Turkish | + | [[Category:Turkish cuisine]] |
| − | [[Category:Turkish | + | [[Category:Dessert Recipes]] |
| + | [[Category:Turkish cuisine]] | ||
Latest revision as of 17:03, 16 July 2012
Description
It is prepared in all regions of Anatolia. In some regions milk or a water - milk mixture is used instead of water. It is generally prepared for religious feasts or days and also at the home of the deceased after a funeral, where it is served to those coming for condolesence and is also distributed to the neighbors.
Ingredients
- margarine - ¾ cups (150 gr)
- pine nuts - 2 tablespoons (20 gr)
- semolina - 2 cups (300 gr)
- water - 2 ½ cups (500 gr)
- Sugar - 1 1/3 cups (240 gr)
Procedures
Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and melt the Sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving.
