Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup orange blossom water
- 1/2 cup chopped pistachios
- 1/4 cup honey
Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium-sized saucepan, melt the butter over medium heat.
3. Add the semolina and stir continuously until it turns golden brown.
4. Add the sugar and water to the pan and stir until the sugar dissolves.
5. Add the orange blossom water and stir until the mixture thickens.
6. Remove the pan from heat and let it cool for a few minutes.
7. Grease a 9-inch cake pan with butter and line it with parchment paper.
8. Pour the semolina mixture into the pan and smooth it out with a spatula.
9. Sprinkle the chopped pistachios on top of the mixture.
10. Drizzle honey over the pistachios.
11. Bake the helva in the preheated oven for 25-30 minutes or until the top turns golden brown.
12. Remove the helva from the oven and let it cool for 10 minutes.
13. Cut the helva into small squares or diamond shapes.
14. Serve the Orange Blossom Saray Helva warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 8g
- Cholesterol: 30mg
- Sodium: 10mg
- Total carbohydrates: 48g
- Dietary fiber: 2g
- Sugars: 30g
- Protein: 4g
Substitutions for ingredients:
- You can use ghee instead of unsalted butter.
- You can use almond or walnut instead of pistachios.
- You can use maple syrup instead of honey.
Variations:
- You can add chopped dried apricots or dates to the mixture.
- You can add a pinch of ground cinnamon or cardamom to the mixture.
- You can use rose water instead of orange blossom water.
Tips and tricks:
- Stir the semolina continuously to prevent it from burning.
- Use a sharp knife to cut the helva into small squares or diamond shapes.
- You can store the helva in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the helva in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the helva in the microwave for 10-15 seconds or in the oven for 5 minutes at 350°F (175°C).
Presentation ideas:
- Serve the helva on a platter with a sprinkle of powdered sugar and a few fresh orange slices.
Garnishes:
- Chopped pistachios
- Fresh orange slices
- Powdered sugar
Pairings:
- Turkish tea
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Turkish delight
Troubleshooting advice:
- If the mixture is too thick, add a little more water.
- If the mixture is too thin, add a little more semolina.
Food safety advice:
- Use fresh ingredients.
- Wash your hands and utensils before cooking.
- Store the helva in an airtight container at room temperature for up to 3 days.
Food history:
- Saray helva is a traditional Turkish dessert that has been around for centuries. It is usually served during special occasions and festivals.
Flavor profiles:
- Sweet
- Nutty
- Floral
Serving suggestions:
- Serve the Orange Blossom Saray Helva warm or at room temperature.
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Region: Turkish