Turkish çazeriye with caramelized melon and nuts
For more irresistible Turkish desserts, try the aromatic Turkish kunefe, the syrupy classic Turkish revane, and the crispy Turkish tulumbik at home.
Ingredients · Servings 8
- orange melon, peeled - 900 g
- sugar - 180 g
- lemon juice - 2 tbsp.
- cornstarch - 70 g
- cold water - 120 ml
- almonds - 120 g
- porridge - 80 g
- salt - 1 pinch
- fresh mint - 4 sprigs
Method · 50 min
- The melon is cleaned of seeds, cut into small pieces and pureed until smooth. If it is very juicy, some of the juice may separate during cooking, so use a wide pan or saucepan with a thick bottom to evaporate the moisture faster.
- Toast the almonds and cashews in a dry frying pan for 4-5 minutes over medium heat, stirring frequently. This will make the nuts more aromatic and keep them nicely crunchy in the finished Turkish delight. Then cool slightly and chop coarsely.
- Pour the pureed melon mixture into a wide bowl, add the sugar, lemon juice, and a pinch of salt.
- Cook over medium heat for about 12-15 minutes, until the color becomes more saturated, the aroma is concentrated, and the liquid is visibly reduced. Stir regularly, because the fruit sugar easily begins to caramelize on the bottom.
- Mix the cornstarch with the cold water until completely smooth. Add it in a thin stream to the hot melon, stirring constantly. Cook for another 8-10 minutes over low to medium heat, until it becomes thick, glossy, and starts to separate from the sides of the pan. You can also tell if it is ready by the spatula leaving a clear mark on the bottom.
- Remove the pan from the heat and add the chopped almonds and cashews. Stir well to distribute the nuts evenly throughout the mixture.
- Cover a small rectangular pan with baking paper. Transfer the warm mixture inside and smooth it out with a spoon slightly moistened with water. The thickness should be about 2 cm to cut stable and beautiful pieces.
- Let the jezerie cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight. When it is well set, remove it from the mold and cut into triangles or small bites.
- Serve chilled, garnished with fresh mint leaves and a few whole nuts. The dessert will keep in a closed container in the refrigerator for up to 5 days, and the pieces can be separated with baking paper to keep their shape.
