Turkish semolina dessert with walnuts and cinnamon Recipe
A soft, slightly grainy semolina mixture, toasted in butter and soaked with a sweet syrup, with walnuts and cinnamon. In Turkey, such semolina desserts are often made at home when you crave something sweet but without baking. The flavor is reminiscent of a mix between pudding, halva, and sweet porridge, only in a firmer, dessert-style form.
This dessert combines the comforting texture of semolina with the richness of butter and the aroma of cinnamon and lemon zest. Toasting the semolina gives it a deep, nutty flavor, while the syrup of milk, water, and sugar makes it soft and melt-in-the-mouth. It is simple to prepare, requires no baking, and feels both homely and exotic at the same time.
Chef's tips
Toast the semolina patiently over medium heat – this step is crucial for the flavor. If you rush it over high heat, the semolina may burn on the bottom while still tasting raw. Adjust the sweetness to your taste by adding a little less sugar at first and tasting the mixture once it has thickened. You can also lightly toast the walnuts beforehand for an even more intense nutty aroma.
How to serve
Serve the dessert in small bowls or cut into diamond shapes on a platter, sprinkled with cinnamon and extra chopped nuts. It goes particularly well after a light meal, accompanied by strong black tea in the Turkish style or espresso. For a more festive version, you can garnish it with a little whipped cream or a scoop of vanilla ice cream.
Ingredients
- semolina - 200 g
- butter - 80 g
- sugar - 200 g
- water - 400 ml
- milk - 200 ml
- walnuts chopped - 60 g
- cinnamon ground - 0.5 teaspoon
- raisins - 40 g
- lemon zest grated - 0.5 teaspoon
Preparation
- In a pot, bring the water, milk, and half of the sugar (100 g) to a boil, stirring until the sugar dissolves. When it starts to bubble gently, reduce the heat to low and keep it warm.
- In a large, deep frying pan or wide pot, melt the butter over medium heat. Add the semolina and fry for 8–10 minutes, stirring frequently with a wooden spoon, until the semolina is lightly golden and smells pleasantly nutty. Be careful not to burn it.
- Add the remaining sugar (100 g), chopped walnuts, and raisins to the semolina and fry for another 1–2 minutes, stirring.
- Reduce the heat under the pan to low. Very carefully pour the hot water-and-milk mixture into the toasted semolina in batches, stirring constantly (be careful, it will steam a lot and may splatter).
- Cook over low heat for 5–7 minutes, stirring, until the semolina absorbs all the liquid and the mixture thickens – it should pull away from the sides of the pot and form a thick, heavy mass.
- Add the cinnamon and grated lemon zest and mix thoroughly.
- Remove the pot from the heat, cover with a lid, and set aside for 10–15 minutes to let the dessert finish setting.
- Transfer the mixture to a shallow dish or small bowls and smooth the top with a spoon. You can sprinkle it with extra cinnamon or chopped walnuts.
- Serve slightly warm or at room temperature. If using a larger dish, you can cut the dessert into diamonds or squares before serving.
Storage
Deser przechowuj w lodówce, przykryty folią lub w pojemniku, żeby nie przeszedł zapachami z lodówki. Przed podaniem możesz go lekko ogrzać w kuchence mikrofalowej lub podać prosto z lodówki – wtedy będzie bardziej zwarty.
