Ingredients with Measurements:
- 1 cup of fine semolina
- 1 cup of sugar
- 4 cups of milk
- 1 cup of heavy cream
- 1/2 cup of honey
- 1/2 cup of chopped walnuts
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 cup of cornstarch
- 1/4 cup of water
Special Equipment Needed:
- Large saucepan
- Whisk
- Mixing bowl
- 9x13 inch baking dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the semolina, sugar, milk, heavy cream, honey, chopped walnuts, vanilla extract, and salt.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to pull away from the sides of the pan, about 15-20 minutes.
4. In a small bowl, whisk together the cornstarch and water until smooth.
5. Slowly pour the cornstarch mixture into the semolina mixture, whisking constantly to prevent lumps.
6. Cook the mixture for an additional 5-10 minutes, until it becomes very thick and pudding-like.
7. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
8. Bake the kazandibi for 20-25 minutes, until the top is golden brown and crispy.
9. Remove the kazandibi from the oven and let it cool to room temperature.
10. Once cooled, cut the kazandibi into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 16g
Carbohydrates per serving: 51g
Protein per serving: 7g
Substitutions for ingredients:
- You can substitute chopped almonds or pistachios for the walnuts.
- You can use coconut milk or almond milk instead of regular milk for a dairy-free version.
Variations:
- Add a pinch of cinnamon or cardamom to the mixture for extra flavor.
- Top the kazandibi with whipped cream or vanilla ice cream before serving.
Tips and Tricks:
- Make sure to whisk the mixture constantly to prevent lumps.
- Use a non-stick baking dish for easy removal.
- Let the kazandibi cool completely before cutting into squares.
Storage Instructions:
Store any leftover kazandibi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the kazandibi in the oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the kazandibi on a platter with a drizzle of honey and a sprinkle of chopped walnuts.
Garnishes:
Drizzle honey and sprinkle chopped walnuts on top of the kazandibi.
Pairings:
Serve the kazandibi with a cup of Turkish coffee or tea.
Suggested Side Dishes:
This dessert is best served on its own.
Troubleshooting Advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the top of the kazandibi is not crispy enough, broil it for a few minutes until golden brown.
Food Safety Advice:
Make sure to cook the kazandibi thoroughly to prevent any foodborne illnesses.
Food History:
Kazandibi is a traditional Turkish dessert that translates to "bottom of the pot." It is made by cooking a mixture of milk, sugar, and semolina until it thickens and forms a golden brown crust on the bottom of the pot.
Flavor Profiles:
This dessert is sweet and nutty, with a crispy top and a creamy pudding-like texture.
Serving Suggestions:
Serve the kazandibi as a dessert after a Turkish meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish
Taste: Sweet, Nutty, Creamy, Caramelized