Comments on: Semolina Halva with Turkish Ice Cream http://cafefernando.com/semolina-halva-with-turkish-ice-cream/ Sun, 21 Mar 2010 12:41:09 +0200 http://wordpress.org/?v=2.9 hourly 1 By: Cenk http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-51463 Cenk Thu, 10 Dec 2009 14:52:09 +0000 http://cafefernando.com/?p=170#comment-51463 Jade - I used to buy sweetened condensed milk in a little shop in Etiler that sells baking supplies, but they don't sell it anymore. There's no substitution. You have to do it at home. <a href="http://southernfood.about.com/cs/candyrecipes/ht/sweet_condensed.htm" rel="nofollow">Here's a link</a> to a recipe. Jade – I used to buy sweetened condensed milk in a little shop in Etiler that sells baking supplies, but they don’t sell it anymore. There’s no substitution. You have to do it at home. Here’s a link to a recipe.

]]> By: jade http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-51450 jade Thu, 10 Dec 2009 06:27:33 +0000 http://cafefernando.com/?p=170#comment-51450 hi cenk, your helva looks divine! can you tell me where i can find condensed milk here in Istanbul b/c i have only seen it once and it was crazy expensive compared to the US. or do you have a substitution? i tried to make irmik helva with milk, but every time i added the milk, my beautiful caramel colored helva turned pale. any suggestions? does cooking it again after adding the milk turn it brown again? thanks! hi cenk, your helva looks divine! can you tell me where i can find condensed milk here in Istanbul b/c i have only seen it once and it was crazy expensive compared to the US. or do you have a substitution? i tried to make irmik helva with milk, but every time i added the milk, my beautiful caramel colored helva turned pale. any suggestions? does cooking it again after adding the milk turn it brown again? thanks!

]]> By: George Alexander http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-47377 George Alexander Thu, 20 Aug 2009 19:10:39 +0000 http://cafefernando.com/?p=170#comment-47377 Dear Cenk: Fair enough! This sounds like a worthwhile project for those of us who believe that Kitchen Space is the Final Frontier. Te?ekkür ederim! Dear Cenk:
Fair enough! This sounds like a worthwhile project for those of us who believe that Kitchen Space is the Final Frontier. Te?ekkür ederim!

]]> By: Cenk http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-47314 Cenk Wed, 19 Aug 2009 13:22:56 +0000 http://cafefernando.com/?p=170#comment-47314 George - I am not familiar with the mix you mentioned, so I have no idea if Maras ice cream can be made with it. I am also not very familiar with the Maras ice cream recipe, so sorry but I can't share. Please allow me some time to research more about it and hopefully I'll revisit the subject with a post. George – I am not familiar with the mix you mentioned, so I have no idea if Maras ice cream can be made with it. I am also not very familiar with the Maras ice cream recipe, so sorry but I can’t share. Please allow me some time to research more about it and hopefully I’ll revisit the subject with a post.

]]> By: George Alexander http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-46997 George Alexander Sat, 08 Aug 2009 18:48:51 +0000 http://cafefernando.com/?p=170#comment-46997 Cenk: Just did some online research using your information. Bassorin is a complex of compounds. It is also present in large amounts (60% -- 70%) in gum tragacanth from the Astragalus spp. that grow in Turkey and Iran. I see that that can be purchased in the US from a Turkish source. And, yes, it is around $200.00 a kilogram from that supplier as well. Can Maras be made using that instead? Gum tragacanth is described as odorless and tasteless, so I assume pure salep powder is as well. Thus, it is only there to contribute the texture, which is what has me intrigued. I believe gum tragacanth is a big item in the kitchens of molecular gastronomy chefs such as Ferran Adria in Spain. No? Your thoughts? Cenk:
Just did some online research using your information. Bassorin is a complex of compounds. It is also present in large amounts (60% — 70%) in gum tragacanth from the Astragalus spp. that grow in Turkey and Iran. I see that that can be purchased in the US from a Turkish source. And, yes, it is around $200.00 a kilogram from that supplier as well. Can Maras be made using that instead? Gum tragacanth is described as odorless and tasteless, so I assume pure salep powder is as well. Thus, it is only there to contribute the texture, which is what has me intrigued. I believe gum tragacanth is a big item in the kitchens of molecular gastronomy chefs such as Ferran Adria in Spain. No? Your thoughts?

]]> By: George Alexander http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-46996 George Alexander Sat, 08 Aug 2009 18:17:45 +0000 http://cafefernando.com/?p=170#comment-46996 Dear Cenk: Your blog has gotten me all worked up over Maras. I've been to Turkey nine times and have never had a taste! So, while in New York City this past week, I stopped by the great Kalustyan's spice shop on Lexington Avenue. I asked for salep powder and was sold a box of "Sahlab Starch Pudding Powder Mix" made in Beirut. The ingredients label says it is "Maize starch - Sugar - Pure Sahlab (Roots of orchids Mascula)." Can this be used to make Maras? Do you have a recipe to share? Dear Cenk:

Your blog has gotten me all worked up over Maras. I’ve been to Turkey nine times and have never had a taste! So, while in New York City this past week, I stopped by the great Kalustyan’s spice shop on Lexington Avenue. I asked for salep powder and was sold a box of “Sahlab Starch Pudding Powder Mix” made in Beirut. The ingredients label says it is “Maize starch – Sugar – Pure Sahlab (Roots of orchids Mascula).” Can this be used to make Maras? Do you have a recipe to share?

]]> By: Cenk http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-45274 Cenk Fri, 05 Jun 2009 10:11:47 +0000 http://cafefernando.com/?p=170#comment-45274 Maya - Halva refers to many different desserts in Turkey. The one you described is one version, this is another (semolina-based). Maya – Halva refers to many different desserts in Turkey. The one you described is one version, this is another (semolina-based).

]]> By: Maya http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-45231 Maya Wed, 03 Jun 2009 08:58:56 +0000 http://cafefernando.com/?p=170#comment-45231 Hi, first of all it looks wonderful - reminiscent of a dessert I once tasted in a Vietnamese restaurant. I just wanted to ask, why is it called "halva"? From what I know, halva is made of sesame seed paste - at least that's what it means in Hebrew and Arabic - maybe in Turkish it means something different.. Hi, first of all it looks wonderful – reminiscent of a dessert I once tasted in a Vietnamese restaurant. I just wanted to ask, why is it called “halva”? From what I know, halva is made of sesame seed paste – at least that’s what it means in Hebrew and Arabic – maybe in Turkish it means something different..

]]> By: Seraphina Atemasov http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-44770 Seraphina Atemasov Fri, 15 May 2009 10:38:56 +0000 http://cafefernando.com/?p=170#comment-44770 We were wondering why all the ice cream we had in Istanbul had this elastic property. Thanks for the great explanation! We were wondering why all the ice cream we had in Istanbul had this elastic property. Thanks for the great explanation!

]]> By: Three Days in Istanbul; Where Should I Eat? by Katie Parla http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-43322 Three Days in Istanbul; Where Should I Eat? by Katie Parla Sun, 22 Mar 2009 21:52:17 +0000 http://cafefernando.com/?p=170#comment-43322 [...] and straight forward. They do köfte (grilled lamb meatballs), fasulye (marinated beans), and irmik helvas? very very well. This is a great pit stop to take on your way from Hagia Sophia and the Blue Mosque [...] [...] and straight forward. They do köfte (grilled lamb meatballs), fasulye (marinated beans), and irmik helvas? very very well. This is a great pit stop to take on your way from Hagia Sophia and the Blue Mosque [...]

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