Turkish sweets: a recipe for halva, nams, busses

How to cook Turkish sweets at home? The recipe of two of them (nammura and halva) is described in the article. The dishes are simple and accessible even to beginners. In addition, they are very tasty. They are also extremely sugary, fatty and high-calorie. And yet it is better to cook them at home than buy Turkish sweets in Moscow. So you can adjust the amount of sugar and oil in a dish and adapt it to your taste and needs.

Turkish sweets. The recipe for nimuras

You need two glasses of semolina (small-grained semolina), half a glass of sugar and as much grated coconut, a little baking powder or soda, a glass of kefir and deodorized vegetable oil. From all this you will prepare the basis of the namura. This is a semolina cake, it will still require impregnation - it can be made from a glass of sugar, lemon juice and half a glass of water. Mannished cereal with sugar, coconut shavings and baking powder mix well. Pour kefir and butter into a dry mixture. A homogeneous coarse-grained dough will be obtained - it should be laid on a baking tray with a very thick layer and baked in the oven for half an hour. The treat will be covered with a golden crust on top. Syrup in the meantime needs to be prepared by mixing water, sugar and lemon juice. Then boil and leave on low heat until thick. Ready-made mango pie immediately after extraction from the oven should be filled with hot syrup. Pre-namura can be cut into small portions, put on top of the ornament of nuts. After the pie completely absorbs the liquid and cools, you can extract it from the mold.

Turkish sweets. The recipe for halva from cornmeal

Cook the syrup first. He needs three glasses of milk, as much sugar and four glasses of water. After boiling, it should cool down well. In a frying pan, heat two hundred and fifty grams of butter (creamy or deodorized sunflower oil) and pour half a kilogram of corn flour or small ground corn groats (polenta). Stirring, distribute the oil throughout the volume. On a small fire, lightly fry the rump and make sure that it is slightly swollen. You can add pine nuts or crushed peanuts. This must be done at the very beginning, so that they are fried with the croup. Now let's pour the syrup in portions, taking care not to burn yourself with drops of hot oil. Each serving should be carefully mixed into the croup. And only after it is completely absorbed, to interfere with the next.

After adding the last portion of the syrup, the croup will swell and become soft. If this did not happen, it should be stirred a little more until the last liquid is absorbed. When the mixture in the frying pan acquires a mushy consistency, it can be laid out in molds. Then cool, put in the refrigerator. The next day you can decorate with nuts, pieces of marmalade. Many Turkish sweets are prepared according to this principle. Photos of many of them illustrate this simple technology - first the base is prepared from cereals or flour with nuts, and then it is impregnated with hot oil syrup. But there are goodies that resemble cookies. These are Turkish sweets, the recipe of which resembles the European ones. The dough is like a shortbread, but the filling is from dates, figs, nuts.