Ingredients with Measurements:
- 1 cup semolina
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Large non-stick skillet
- Wooden spoon
Step-by-step instructions:
1. In a large non-stick skillet, melt the butter over medium heat.
2. Add the semolina and stir constantly until it turns golden brown, about 10-12 minutes.
3. In a separate saucepan, combine the honey, lemon juice, and water. Heat over medium heat until the honey is melted and the mixture is well combined.
4. Slowly pour the honey mixture into the skillet with the semolina, stirring constantly with a wooden spoon.
5. Keep stirring until the mixture comes together and starts to pull away from the sides of the skillet, about 5-7 minutes.
6. Remove from heat and let cool for a few minutes.
7. Grease a 9-inch round cake pan with butter or cooking spray.
8. Transfer the semolina mixture to the cake pan and press down firmly with a spoon or spatula.
9. Sprinkle the chopped pistachios and almonds on top of the helva.
10. Let the helva cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours.
11. To serve, cut the helva into small squares or diamonds.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- You can use ghee instead of butter for a richer flavor.
- Maple syrup or agave nectar can be used instead of honey.
- You can use any type of nuts you prefer, such as walnuts or hazelnuts.
Variations:
- Add a teaspoon of cinnamon or cardamom to the semolina mixture for a spiced flavor.
- Use orange juice instead of lemon juice for a different citrus flavor.
- Add dried fruit, such as raisins or chopped apricots, to the mixture for added texture and sweetness.
Tips and tricks:
- Make sure to stir the semolina constantly to prevent burning.
- Press the mixture firmly into the cake pan to ensure it holds together.
- Let the helva cool completely before cutting into it to prevent it from falling apart.
Storage instructions:
Store the helva in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, place the helva in a microwave-safe dish and heat for 10-15 seconds, or until warm.
Presentation ideas:
Serve the helva on a platter with a sprinkling of powdered sugar and a few fresh berries.
Garnishes:
Sprinkle chopped nuts or edible flowers on top of the helva for a decorative touch.
Pairings:
Serve the helva with a cup of Turkish coffee or tea for a traditional pairing.
Suggested side dishes:
The helva can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the semolina mixture is too dry, add a tablespoon of water at a time until it comes together.
- If the helva falls apart when cutting, press it back together and refrigerate for a bit longer.
Food safety advice:
Make sure to store the helva in the refrigerator to prevent spoilage.
Food history:
Saray helva is a traditional Turkish dessert that dates back to the Ottoman Empire. It is typically made with semolina, sugar, and butter, and can be flavored with a variety of ingredients, such as honey, pistachios, and cinnamon.
Flavor profiles:
The honey-lemon saray helva has a sweet and tangy flavor, with a nutty crunch from the pistachios and almonds.
Serving suggestions:
Serve the helva as a dessert after a Turkish-inspired meal, or as a sweet treat with tea or coffee.
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Region: Turkish