Comments on: Semolina Halva with Turkish Ice Cream http://cafefernando.com/semolina-halva-with-turkish-ice-cream/ Cafe Fernando - Food Blog Sun, 05 Feb 2012 12:39:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Cenk http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-67770 Cenk Wed, 17 Nov 2010 20:12:04 +0000 http://cafefernando.com/?p=170#comment-67770 George - That is only suitable for the hot drink. You can find the powder suitable for ice cream making at some of the stands at The Spice Market. George – That is only suitable for the hot drink. You can find the powder suitable for ice cream making at some of the stands at The Spice Market.

]]> By: George Alexander http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-67613 George Alexander Mon, 15 Nov 2010 20:51:15 +0000 http://cafefernando.com/?p=170#comment-67613 I have acquired two boxes, 250 grams each, of "milker" brand salep powder (sütlü içecek tozu is printed underneath the word "salep" and then below is written "Geleneksel Lezzet.") Could this be used to make Turkish ice cream or is it only suitable for the hot drink? I have acquired two boxes, 250 grams each, of “milker” brand salep powder (sütlü içecek tozu is printed underneath the word “salep” and then below is written “Geleneksel Lezzet.”) Could this be used to make Turkish ice cream or is it only suitable for the hot drink?

]]> By: Anne's Kitchen http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-57704 Anne's Kitchen Sat, 22 May 2010 09:25:06 +0000 http://cafefernando.com/?p=170#comment-57704 Hey Cenk, I made the Halva the other day, it’s delicious, exactly what I was craving :) I took some photos of it: http://www.anneskitchen.co.uk/sweet/pine-nut-halva-a-turkish-influenced-breakfast/ Thanks for the recipe! Anne Hey Cenk,
I made the Halva the other day, it’s delicious, exactly what I was craving :) I took some photos of it:
http://www.anneskitchen.co.uk/sweet/pine-nut-halva-a-turkish-influenced-breakfast/
Thanks for the recipe!
Anne

]]> By: Cenk http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-57237 Cenk Mon, 10 May 2010 09:10:01 +0000 http://cafefernando.com/?p=170#comment-57237 Anne - Glad to hear you enjoyed your stay. You can definitely shape the halva into a cake. In fact, most of the restaurants encase the Turkish ice cream with semolina halva and serve it warm. You can use a small bowl for that kind of presentation. Anne – Glad to hear you enjoyed your stay. You can definitely shape the halva into a cake. In fact, most of the restaurants encase the Turkish ice cream with semolina halva and serve it warm. You can use a small bowl for that kind of presentation.

]]> By: Anne's Kitchen http://cafefernando.com/semolina-halva-with-turkish-ice-cream/comment-page-1/#comment-57114 Anne's Kitchen Thu, 06 May 2010 14:42:15 +0000 http://cafefernando.com/?p=170#comment-57114 Right, let me say that my stay in Turkey made me discover two things I love: Mado ice-cream and Semolina Halva!!! So this post is perfect! Even though I can't get hold of the ice-cream here in the UK, I'll definitely make the Halva! Do you think I could shape it into a cake? I ate at a few Kofte places where they served it in slices as desert and that seems pretty cool to me. (PS: thanks so much for your travel tips, I did check out quite a few, and I loved Ciya in Kadikoy, as well as the food shops there) All the best, Anne Right, let me say that my stay in Turkey made me discover two things I love: Mado ice-cream and Semolina Halva!!! So this post is perfect! Even though I can’t get hold of the ice-cream here in the UK, I’ll definitely make the Halva! Do you think I could shape it into a cake? I ate at a few Kofte places where they served it in slices as desert and that seems pretty cool to me.

(PS: thanks so much for your travel tips, I did check out quite a few, and I loved Ciya in Kadikoy, as well as the food shops there)

All the best,
Anne

]]> 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?

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