Hazelnut Semolina Dessert Turkish Way
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g semolina, (durum wheat semolina)
- 50 g hazelnuts, round
- 50 g butter
- 50 grams sugar
- 1 pinch (s) salt
- 500 ml milk
- 1 lemon (s), organic, juice and zest it
- 150 ml water
- 75 grams sugar
Print Recipe
Pin Recipe Instructions
- Grate the lemon thinly and squeeze it. Heat the butter, brown the hazelnuts and semolina in it until golden. Stir in sugar, grated lemon zest and salt. Take the pot off the stove and add the milk. Stir well until there are no more lumps and let the mixture boil over low heat until it begins to separate from the bottom of the pan. Turn off the stove and let the semolina swell.
- For the syrup we boil the water with the sugar for about 10 minutes. Then we take the pot off the stove and add the sifted lemon juice.
- Line a small loaf pan or a corresponding square container with a capacity of approx. 750 ml with cling film, fill in the semolina and smooth it out. Chill for about 3 hours.
- To serve, we cut the halva into slices and drizzle the syrup over them, depending on your taste.
- In addition, fresh seasonal fruit tastes very good. E.g. strawberries, oranges, bananas but also compote made from cherries, apples or plums.
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