Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup water
- 1 cup coconut flakes
- 1 cup shelled pistachios
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Special equipment needed:
- Large non-stick pan
- Wooden spoon
- Parchment paper
- 9-inch cake pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large non-stick pan, melt the butter over medium heat.
3. Add the semolina and stir constantly for 10-12 minutes until it turns golden brown.
4. In a separate saucepan, combine the sugar and water and bring to a boil. Reduce heat and simmer for 5 minutes.
5. Add the sugar syrup to the semolina mixture and stir until well combined.
6. Add the coconut flakes, pistachios, vanilla extract, and ground cinnamon to the pan and stir until well combined.
7. Grease a 9-inch cake pan with butter and line it with parchment paper.
8. Pour the mixture into the prepared pan and smooth the surface with a spatula.
9. Bake for 25-30 minutes until the top is golden brown.
10. Remove from the oven and let it cool for 10 minutes.
11. Invert the pan onto a serving plate and remove the parchment paper.
12. Cut into small squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
Makes 12-16 squares
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 36g
Protein: 4g
Sodium: 20mg
Sugar: 23g
Substitutions for ingredients:
- You can use almond flakes instead of pistachios.
- You can use ghee instead of unsalted butter.
Variations:
- You can add raisins or chopped dates to the mixture.
- You can add orange zest for a citrusy flavor.
Tips and tricks:
- Stir the semolina constantly to prevent it from burning.
- Use a non-stick pan to prevent the mixture from sticking.
- Let the mixture cool for a few minutes before pouring it into the pan.
Storage instructions:
Store the Coconut-Pistachio Saray Helva in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the squares in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Serve the squares on a platter with a sprinkle of powdered sugar and chopped pistachios.
Garnishes:
Garnish with chopped pistachios and a sprinkle of cinnamon.
Pairings:
Serve with a cup of Turkish tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the mixture is too dry, add a little more water to the sugar syrup.
- If the mixture is too wet, add a little more semolina.
Food safety advice:
- Make sure to use fresh ingredients.
- Store the Coconut-Pistachio Saray Helva in an airtight container to prevent contamination.
Food history:
Saray Helva is a traditional Turkish dessert that dates back to the Ottoman Empire. It is made with semolina, sugar, and butter and is often flavored with nuts and spices.
Flavor profiles:
The Coconut-Pistachio Saray Helva has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the Coconut-Pistachio Saray Helva as a dessert or snack.
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Region: Turkish