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Sweet Semolina and Dried-Apricot Pilaf

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(11 people have added this recipe to their favorites.)

This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering them with sweetened milk and dried apricots. The result is crumbly, aromatic and pilaf-like. It’s called helva in Turkey, though it’s not to be confused with another Turkish dessert called halvah, which is made with tahini and is fairly common in the U.S.

Sweet Semolina and Dried-Apricot Pilaf

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Sweet Semolina and Dried-Apricot Pilaf

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Sweet Semolina and Dried-Apricot Pilaf

Although I could not find coarse ground semolina, the flavor of this dessert is so comforting yet rather exotic at the same time that I couldn't help but give it five stars. Definitely in a similar category that rice pudding or bread pudding fall in to, yet simpler due to lots of hands off cooking time and little mess, this dish is especially good warm, late at night. I halved the recipe which worked out well, although I plan to make it healthier on the second go by decreasing the butter to 1/3 of a stick, and replacing most of the sugar with either honey or agave syrup. Also, feel free to use 2% milk- it was all I had on hand, and although I added a splash of cream, I am sure it would work perfectly without.

Posted by: groodie on April 13, 2008

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