[Sca-cooks] An experiment ...

Christiane christianetrue at earthlink.net
Sat Feb 23 11:02:03 PST 2008

I found a coarse-ground semolina flour in a local Turkish deli called "irmik" (which I gather is just Turkish for semolina). I had run out of my Bob's Red Mill semolina flour and decided what the hey, I'll use this instead for my pane riminciato, see how it turns out. I'll let you know. :-)

So in looking up the proper Turkish uses of irmik, apparently this flour is used for a sort of pudding called "irmik helvasi" (semolina helva). Not being a spoon tease, I give you the recipe I came across in the blog Turkish Recipes:

1 1/4 cup medium size semolina
3 tbsp unsalted butter
3 tbsp pine nuts
2 tbsp shredded coconut

2+1/3 cup sugar,
2+2/3 cup milk

* Prepare the syrup cooking milk and sugar in a pot and put aside.
* Melt the butter in a large pot.
* Add semolina and pine nuts.
* Stirring constantly, cook on medium-low heat until the colour turns to a medium golden shade.
* Add the warm syrup.
* Stir until the mixture becomes doughy and leaves the edges of the pot.
* Turn the heat off.
* Serve with shredded coconut.

Ooooh, I love teh Interwebz! I found a clip on YouTube from a German show on Turkish cooking on the making of irmik helvasi:



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