After getting some good reach to my yesterday's Bonito recipe, I have decided to share another very authentic recipe which has been in Turkish kitchen since the Ottomans. Its called, Semolina (Irmik) Halwa. It is a wonderful dessert after having a nice fish plate, very simple but can be a tricky one to cook. I don't like to confuse you with all the metric, inch, pound and kilogram stuff, so all I use is a small drinking glass, after all if you like math, then go build a space shuttle. Don't forget, if you want to be happy, keep your three things simple: Your life, your love and your food.
Ingredients
OK, enough with the philosophy, and let's get started. Here is the list of ingredients:
- Deep sauce pan (or even a stew pot would do)
- Glass of semolina
- Half a glass of crystallized sugar (or if you like it sweeter, add more genius)
- Two glasses of full fat milk.
- Some hazelnuts
- Dry black current (*)
- Two - three table spoons of butter.
(*)
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| Dried black current |
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| Natural black current |
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| Ingredients: As simple as it gets |
Let's get started
So, are you ready to rumble? Here we go....take your pan and heat it up with medium fire on your stove, and add your butter to let it melt slowly. Try not to burn the oil, just let it melt and sizzle a little bit.
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| I used a saucepan but a stew pan would be easier to handle stirring |
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| Let your butter melt slowly....do not burn it ! |
Did the butter melt already and start sizzling? Then it means we are going well...now fill you glass with your semolina, and pour it into your pan. Do the same with the sugar -depending on how sweet you like it- then add your hazelnuts (handful) with the black current.
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| Semolina |
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| Regular sugar, nothing fancy ! |
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| Everything into the pan, let's get heated up :) |
Well done...now we are going to have some stirring to do about 7 -15 minutes until your semolina get nicely golden brown. Be very careful not to let them get burned. We want them to be golden brown, not black. So do not heat your stove at its full rather, keep it in the medium and start stirring. This is the most boring part but very crucial. Meanwhile, pour two glasses of milk into a cup, and start slowly heating it up. Don't forget, we don't want to mix hots with colds, so heat the milk up until its boiling point. While its heating up, keep on stirring your main mix in the pan.
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| Milk heating up |
Jing and Jang : Never mix Hots with Colds
It is almost cooking a rice pilaf isn't it? Well the idea is almost the same, and instead of water and boullion, we use milk. Right now, your mixture with hazelnuts must become nice and golden, where the milk has started to boil bubbly. Here is the best part....while stirring you main mixture, VERY SLOWLY start pouring your pot of boiling milk into your sauce pan.
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| Milk into the pan, starts boiling, and sizzling |
Watch your hands because we are now mixing hot with hot, and you don't wanna burn yourself. With the help of you wooden spoon, continue to stir it rapidly. Now, we want to evaporate the milk, and semolina to suck all the milk into them so they can get softer. At this point, you may be disappointed with the goulash looking scene in your pan, but don't worry. It is just going to get better, as you keep on stirring.
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| Good mix of ingredients. |
Reaching the Nirvana
Do not forget, stirring is crucial....now that the water in milk has evaporated, and the semolina has sucked all the buttery milk, you have another 10 to 15 minutes of stirring until it starts getting clingy, and finally you are almost there. Everything in your pan must be clinged and glazed with the sugar. Keep everything together you are almost done. Take it into a plate, add some cinnamon on it, and you may serve it warm or at room temperature. A ball of vanilla ice cream next to it, would give you a top-notch look and of course a breathtaking taste.
After having a Bonito, green salad and a glass of Raki yesterday, so now, I wanted you to finish it off with a Imperial Taste from Ottoman Era "Semolina Halwa".
Afiyet olsun **
(
** - Enjoy it -in Turkish)
