Cezerye

A chewy Turkish sweet from Mersin: carrots slowly cooked down with sugar, bound with walnuts and hazelnuts and rolled in coconut. A small treat with tea; vegan and gluten-free.

Ingredients

• 500 g carrots
• 350 g (1¾ cups) sugar
• 120 g walnuts
• 40 g hazelnuts
• 20 g (2 tbsp) cornstarch
• 3 g (1 tsp) ground cinnamon
• 60 g desiccated coconut

Instructions

1. 1

   Peel and finely grate the carrots. Toast the hazelnuts in a dry pan for 4-5 minutes, then roughly chop them together with the walnuts.

2. 2

   Put the carrots and sugar in a wide, heavy-bottomed pot. Once the carrots release their juice, spoon 3-4 tablespoons into a small bowl and whisk the cornstarch into it until smooth.

3. 3

   Cook over medium-low heat, stirring often, for 35-40 minutes, until the liquid has evaporated, the mixture turns deep amber and pulls away from the bottom of the pot.

4. 4

   Add the cornstarch mixture and cinnamon and cook for 3-4 more minutes, stirring constantly. Stir in the walnuts and hazelnuts for 1 minute, then remove from the heat.

5. 5

   Scatter half of the coconut over a small tray, spread the hot mixture on top and flatten to 2 cm with a wet spoon. Sprinkle with the remaining coconut.

6. 6

   Let it cool and firm up at room temperature for at least 2 hours; cut into rectangles and roll the cut sides in coconut too.

Nutrition

Per serving