Real African Dishes: [MC-AllEthnic-Recipes] Turkish Cornmeal Halva With Hazelnuts

Tuesday, August 7, 2012

[MC-AllEthnic-Recipes] Turkish Cornmeal Halva With Hazelnuts

* Exported from MasterCook *

Turkish Cornmeal Halva With Hazelnuts

Recipe By :"The Turkish Cookbook," by Nur Ilkin and Sheilah Kaufman (Interlink, 2010).
Serving Size : 8 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the syrup:
2 cups sugar
2 cups water
For the halva:
2 cups yellow cornmeal
9 tablespoons unsalted butter -- melted
1 cup finely ground skinned hazelnuts -- plus 2 to 3 tablespoons coarsely chopped, for garnish (see NOTE)
To Serve: -- 1/2 cup heavy cream

For the syrup: Combine the sugar and water in a small saucepan over
medium-high heat. Bring to a boil, then reduce the heat to medium and cook
for 3 to 4 minutes. Remove from the heat and cool completely.

For the halva: Toast the cornmeal in a large, dry skillet over medium-low
heat for 3 to 4 minutes, stirring constantly. Add the melted butter and
stir to incorporate; cook for 10 to 12 minutes, stirring constantly, then
add the ground hazelnuts and mix well.

Slowly stir in the cooled syrup; cook for 6 to 7 minutes or until all the
syrup has been absorbed and the mixture has thickened. Remove from the
heat.

Spray the inside of a 5 1/2-inch round bowl with nonstick cooking oil
spray. Transfer the halva to the bowl, using the back of a wooden spoon to
press it down lightly. Invert onto a round serving platter. Garnish with
the coarsely chopped hazelnuts; serve with the cream.

NOTE: Toast hazelnuts in a small dry skillet over medium heat for 3 to 4
minutes until fragrant and lightly browned, shaking the skillet to keep
the nuts from burning. Cool completely before chopping.

MAKE AHEAD: The halva can be refrigerated in an airtight container for up
to 2 weeks. Cookbook author Nur Ilkin likes to serve it warm.

8 servings

This is a sweet and different dessert, often made with flour or semolina,
butter, sugar, milk and nuts. In the Black Sea region, however, it is made
with locally produced cornmeal and hazelnuts.

Halva is one of the oldest Turkish sweets and signifies good fortune. It
is also traditionally prepared by a bereaved family to be served to
relatives and friends afer a funeral.

490 calories, 19g fat, 9g saturated fat, 35mg cholesterol, 0mg sodium, 78g
carbohydrates, 3g dietary fiber, 51g sugar, 4g protein.

Cuisine:
"Turkish"
Source:
"Washington Post, September 15, 2010"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 501 Calories; 20g Fat (35.6%
calories from fat); 4g Protein; 79g Carbohydrate; 3g Dietary Fiber; 35mg
Cholesterol; 5mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Fat;
3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 900543 0