Halva di Semola / Semolina Cake

As a child brought up in the 70's if anyone would ask me what I remember most about school meals, the first thing that would come to mind is semolina, hot semolina served with a dollop of jam and a biscuit on the side. This was the only way I knew how to eat semolina. Amir had never eaten it this way before and I had never eaten it the way his Mum makes it. I was astonished to see a cake like shape come out of the fridge made of semolina. It turns out that my children love it and I often make this sephardie style dessert especially during the summer months as it has such a delicate cool texture and taste and with non baking wholesome ingredients it's a winner all round. The traditional Turkish way of making semolina is fried, this is also very tasty indeed but naturally harsher on the calories.

Halva di Semolina

6 glasses of liquid (eg. 3 glasses milk, 3 glasses water)

equal to approx 1.5 litres

Just under 1 and a half glasses of sugar

equal to approx 250g

1 glass of semolina

equal to approx 200g

Cinnamon

If you use the same glass throughout, the weight measurement will make no difference. You may prefer more or less sweet.

Place milk, water, sugar & semolina in to a saucepan and boil on a low heat stirring constantly until thick.

Prepare your cake tin by dripping a little water in the bottom, this allows the cake to come out easily from the tin without sticking. I use a loaf tin 13x24cm but any shape tin or baking dish will do.

Pour the thick semolina mixture in to the tin and leave to cool. 

When cooled, place in the fridge to chill.

Ease sides away from the tin and give a little shake. Place serving dish on top of the tin and turn upside down.

Slice & serve with a sprinkling of cinnamon on top.

I have also experimented with this dish by pouring half the amount of semolina in the dish then mixing kakoa powder in the second half and pouring it on top. When chilled it has the two colours, however, eaten plain with cinnamon is our favourite.

 Kavrulmuş irmik / irmik helvası (Turkish style)

3 tablespoons of oil

1 glass of semolina (200g)

Pin nuts, as much or as little as you wish, I usually put approx 2 tablespoons.

300 ml milk

Half a glass of sugar (100g)

Place oil, semolina and pine nuts in a frying pan, heat and stir constantly until brown. keep on a low heat.

Add the milk and place a lid on top of the pan.

Cook on a gentle heat until milk has absorbed.

Add the sugar, mix and turn off the heat.

Serve warm and add cinnamon if you wish.

Bamya / Okra / Lady's Fingers

Walking through the streets of Burgaz fill my senses to full capacity, especially along the busy back street where most of the shops are. There aren't many shops but perhaps just enough to serve those who are resident. The fruit and vegetable stores always catch my eye, it amazes me how their displays are arranged so perfectly piled up like a game of Jenga and the fresh vibrant colours make you feel healthy just looking at them.

I sometimes used to walk with Amir's Mum to buy groceries. One evening she wanted to buy okra. She asked the vegetable seller “bamya taze mi?” “ Are the Okra fresh?” I thought it was rather a pointless question as surely the seller wouldn't reply “no, they are all stale.” Then, shortly after that, she asks “incir güzel mi?” “Are the figs nice”? “Tabi tabi,” “of course” he replies,  I was giggling to myself almost willing the man to say “no, they are horrible.”

The same evening, after we had finished our dinner, Amir's Mum drank her coffee and smoked her cigarette then sat outside on the balcony with a bowl of okra on her lap and an empty bowl on the table. She then began preparing the vegetable to cook the following morning, peeling each individual one. I thought to myself how much easier it was in England to buy vegetables ready prepared, ready cut, ready sliced and even ready washed (but never as tasty!)

The following evening, Amir's Mum served the cooked okra and as she put the dish on the table she said the word “sheheyanu.” This was then echoed around the table “evet” “yes” “sheheyanu.” I thought to myself could this vegetable have so many names? Okra, bamya, lady's fingers and now they are calling it sheheyanu. I then learnt that it is a Hebrew word used when eating something for the first time in the year. Fruits and vegetables are eaten seasonally in Turkey. It's like a blessing.

It was the first time I had tried okra. It didn't look terribly appetising, it had a kind of slimy texture to it and the inside was very gooey but there was something about it I liked.

It is quite difficult to find fresh okra in regular high street supermarkets here, so we usually buy it in a jar but still re-cook to add flavour.

1 650g Jar of okra

1 tablespoon of oil

1 tablespoon of tomato puree

Half a lemon

half a glass of water

1 teaspoon of sugar (more if required to taste)

sprinkling of salt

Pour all contents of the jar into a saucepan including the juice and any tomatoes from the jar.

Add the juice of the lemon and the rest of the above. Do not stir as mixture will become mushy.

Leave to cook until the water has reduced and you are left with a thick sauce.
If you can find and want to cook fresh you will need to sit with a bowl of approximately 500g of okra on your lap and one bowl on the table. Peel gently around the top of every one. Don't cut too deep or you will cause the inside to ooze out. 
You can add a fresh tomato and cook as above for longer until they are soft and you are left with the thick sauce.

some vegetables sold in Burgaz