Burdur Walnut and Semolina Slices (Home Adaptation)
Burdur ceviz ezmesi is a registered regional confection made with walnuts, semolina and sugar, pressed into a tray and sliced. In this small home adaptation, fine semolina is cooked on the stovetop in a looser syrup rather than simply stirred into hot syrup as in the traditional method. Makes 8 servings or 16 small pieces. Allow 20 minutes to prepare, about 10 minutes to cook and at least 60 minutes to cool before slicing. Sources and a related regional sweetBursa milk halva · TÜRKPATENT: Burdur ceviz ezmesi registration · Türkiye Culture Portal: Burdur ceviz ezmesi
Ingredients
Ingredients
Step-by-Step Method
Prepare the walnuts and pan
Line a 16 × 16 cm pan with parchment. Chop half of the 120 g walnuts into fine crumbs and the other half into small pieces. Do not grind them into a paste.
Cook the syrup and semolina
Stir 120 g sugar and 230 g water in a small heavy saucepan over medium heat until dissolved. When it starts to boil, gradually whisk in 120 g fine semolina. Reduce the heat; stir the gently bubbling mixture for 5–7 minutes, scraping the bottom. Remove from the heat once the semolina has swollen, the mixture pulls together and a spatula leaves a brief trail on the bottom.
Fold in the walnuts and press
Stir all the walnuts into the hot mixture until evenly distributed. Transfer to the pan, cover with a second sheet of parchment and use a flat-bottomed glass to press evenly into the corners. Peel off the top sheet.
Cool and slice
Wait at least 60 minutes, until completely cool and firm enough to cut cleanly. Lift out by the parchment. Use a sharp knife to cut 16 small diamonds; serve 2 pieces per portion.
Chef's Tips & Tricks
Leave some of the walnuts in small pieces. If the edges crumble, press the mixture more firmly with a spatula while it is still warm. Catalog nutrition estimates do not subtract evaporated water and may omit some values.