Ingredients with Measurements:
- 1 cup of semolina
- 1 cup of sugar
- 1 cup of Antep peyniri (Turkish cheese)
- 1 cup of water
- 1/2 cup of vegetable oil
- 1 tablespoon of baking powder
- 1 tablespoon of vanilla extract
- 1/2 cup of chopped pistachios
Special equipment needed:
- Mixing bowl
- 9x13 inch baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the semolina, sugar, Antep peyniri, water, vegetable oil, baking powder, and vanilla extract. Mix well.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Sprinkle the chopped pistachios on top of the mixture.
5. Bake in the preheated oven for 30-35 minutes, or until golden brown.
6. Remove from the oven and let cool for 10 minutes.
7. Cut into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 43g
Protein: 7g
Substitutions for ingredients:
- If you can't find Antep peyniri, you can use feta cheese as a substitute.
- You can use any type of nuts instead of pistachios.
Variations:
- You can add a tablespoon of rose water to the mixture for a floral flavor.
- You can add a teaspoon of cinnamon to the mixture for a warm spice flavor.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Let the mixture cool for 10 minutes before cutting into squares to prevent crumbling.
- Serve with a dollop of whipped cream or ice cream for added sweetness.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve on a platter with a sprinkle of powdered sugar and a few whole pistachios on top.
Garnishes:
Powdered sugar and whole pistachios.
Pairings:
Turkish tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of water at a time until the desired consistency is reached.
- If the mixture is too wet, add a tablespoon of semolina at a time until the desired consistency is reached.
Food safety advice:
Make sure to store the leftovers in the refrigerator and consume within 3 days.
Food history:
Antep peyniri is a type of cheese that originated in the city of Gaziantep in Turkey. It is a salty, crumbly cheese that is commonly used in Turkish cuisine.
Flavor profiles:
Sweet and salty with a nutty flavor from the pistachios.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Region: Turkish