Ingredients with Measurements:
- 1 cup fine semolina
- 1 cup sugar
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup crushed walnuts
- 1/2 cup shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- Pinch of salt
Special equipment needed:
- Non-stick skillet
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the semolina, sugar, cinnamon, cloves, cardamom, and salt.
2. In a non-stick skillet, melt the butter over medium heat.
3. Add the semolina mixture to the skillet and stir constantly for about 10-15 minutes until the mixture turns golden brown.
4. Add the water to the skillet and stir until the mixture thickens and starts to pull away from the sides of the skillet.
5. Remove the skillet from the heat and let it cool for a few minutes.
6. Add the crushed walnuts and shredded coconut to the skillet and mix well.
7. Grease a baking dish with butter and transfer the mixture to the dish.
8. Use a spoon to press the mixture down and smooth out the surface.
9. Preheat the oven to 350°F (180°C).
10. Place the baking dish in the oven and bake for 15-20 minutes until the top is golden brown.
11. Remove the baking dish from the oven and let it cool for a few minutes.
12. Cut the hoşmerim into small squares or diamond shapes.
13. Serve the hoşmerim with a sprinkle of shredded coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 9g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use pistachios or almonds instead of walnuts.
- You can omit the shredded coconut if you don't like it.
Variations:
- You can add raisins or chopped dates to the mixture for a sweeter taste.
- You can add a tablespoon of rose water or orange blossom water to the mixture for a floral aroma.
- You can add a tablespoon of cocoa powder to the mixture for a chocolatey taste.
Tips and tricks:
- Make sure to stir the semolina mixture constantly to prevent it from burning.
- Use a non-stick skillet to prevent the mixture from sticking to the bottom.
- You can use a cookie cutter to cut the hoşmerim into different shapes.
Storage instructions:
Store the hoşmerim in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the hoşmerim in the microwave for 30 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the hoşmerim on a decorative plate with a sprinkle of shredded coconut on top.
Garnishes:
- Shredded coconut
- Crushed pistachios
- Chopped walnuts
- Fresh berries
Pairings:
- Turkish tea
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Turkish delight
- Baklava
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the mixture is too wet, add a tablespoon of semolina at a time until it thickens.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
- Store the hoşmerim in the refrigerator to prevent spoilage.
Food history:
Hoşmerim is a traditional Turkish dessert made with semolina, sugar, and butter. It is usually served during special occasions such as weddings and religious holidays.
Flavor profiles:
The hoşmerim has a sweet and nutty flavor with a hint of cinnamon, cloves, and cardamom.
Serving suggestions:
Serve the hoşmerim as a dessert after a meal or as a snack with tea or coffee.
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Region: Turkish