| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Turkish |
Desserts, Ethnic |
6 |
Servings |
INGREDIENTS
|
|
Karin Brewer |
| 1/2 |
ts |
Saffron threads |
| 2 |
tb |
Hot milk |
| 1/3 |
c |
Shelled unsalted pistachios |
| 9 |
tb |
Unsalted butter |
| 1 |
c |
+ 2 to 4 tb sugar |
| 2 |
c |
Milk |
| 1 |
c |
Semolina |
INSTRUCTIONS
Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy
frying pan and toast the pistachios with 1 tablespoon of the butter for 2
minutes, until they are lightly toasted but still green. Remove as much
skin as you can from them and set aside.
Dissolve the sugar in the milk over low heat and keep the mixture hot. Melt
the remaining butter in a heavy saucepan, add the semolina, and cook,
stirring, over low heat for about 8 to 10 minutes.
Stir the saffron milk into the hot sugared milk and add to the semolina,
and cook, stirring vigorously. Remove the helva from the fire, cover, and
allow to stand in a warm spot for 15 minutes. Fold in the pistachios and
serve warm or at room temperature in bowls.
From: CLASSICAL TURKISH COOKING - Traditional Turkish Food for the
American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN
0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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