Ottoman Cuisine

I need a getaway, urgent, seriously! Any suggestions, around Istanbul?

Finally today, sun is up and spring seems to have arrived! Yesterday, I was watching the weather report (yeah I am watching the weather report, that’s how serious my need to have a break is) and apparently it’s 25 degrees Celsius in Kiev!?! What the heck! What’s wrong with you Istanbul! Yet, I guess I am the only person to catch a cold and get an almost 2nd degree sunburn on the very same day!

Enough with the weather, I know, my dear beloved reader… In coming weeks I’ll make it up to you with stories from my soon-to-be-planned weekend vacation, promise.

For now, you’ll just have to suffice with a dessert recipe, semolina halva, my best friend nowadays, thanks to holy carbs and the almighty gluten.

Ingredients:

500 g semolina (you may substitute this with polenta, it’s equally delicious)

250 g butter

41/2 cups of boiling water or water+milk

3 cups of sugar

1/2 cups of walnuts or pine nuts

A pinch of powdered cinnamon

In a nonstick cooking pot, we need to roast the semolina, constantly stirring on medium-low heat for around half an hour. The semolina grains will turn translucent, shiny and caramel colored in the end. Add in the butter and walnuts or pinenuts at this point. Roast for another 4-5 minutes.

In the meantime prepare syrup in a separate pot with the boiling water(+milk) and sugar, boil for 7-8 minutes. Add into the semolina mixture. Stir and bring the heat to the lowest, cover. Remove from the heat 3-4 minutes later. Line paper towel under the lid and cover again. Let it rest on the kitchen counter for around 15-20 minutes. Stir and serve.