Turkish sweet - Cezerye - caramelized carrot paste with nuts
Votes: 22
Cezerye is originally from Mersin, a region in southern Turkey, so people
Those living abroad often don't have access to all these delicious treats. But if you're brave enough, you can make this authentic Turkish delicacy yourself and treat your family and friends to this delicious carrot delicacy.
Time: --
Complexity: easily
Complexity: easily
Have you ever tried cezerye—a delicious confection made from carrots, nuts, and sugar, topped with coconut flakes? This Turkish sweet is not only healthy, but also an aphrodisiac.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Large carrots (peeled and grated) – 3 pieces (about 400 grams)
- Sugar – 1 cup
- Crushed walnuts – 50 grams
- Water – 1 glass
- Coconut flakes – 1/3 cup
- A bowl of water will be needed to form the Jezerye - balls or squares
We recommend
Recipes with similar ingredients: carrot, walnuts, coconut flakes
Cooking the dish according to the recipe:
- In a saucepan, combine the grated carrots, half a cup of water, and sugar. Cook over medium heat, uncovered, stirring frequently. Cooking will take about 30 minutes or until all the liquid has evaporated.
- Add another half cup of water and simmer again until the carrots are soft and turn into a puree (paste). At this point, the mixture should caramelize and become sticky (to test, take a small amount of the paste and roll it between your fingers; it should form a "sausage"). Turn off the heat.
- Add crushed walnuts to the carrot paste and mix well.
- Line a small rectangular dish or tray with parchment paper. Spread the puree evenly and evenly over it, to a depth of about 1.5 centimeters.
- Cover with cling film and refrigerate for 2 hours.
- Now we begin to form the cezerye. Wet your hands in a bowl of water, take a dessert spoon, and form small balls of the paste, or cut it into small squares with a knife.
- Pour coconut flakes onto a dry surface and roll our sweets in it.
Jezerye can be stored in an airtight container for up to a week.
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