Traditional Kastamonu Manca
Quick answer
Kastamonu manca is made by roasting flour and molasses over low heat until thickened. You can easily prepare this traditional treat at home.
- Total time
- 45 dk
- Servings
- 6
- Calories (est.)
- ~240 kcal
- Difficulty
- kolay
Kastamonu manca · molasses dessert · traditional recipe
45 dk · 6 servings · 240 kcal
Ingredients
- 1 cup grape molasses
- 3 tablespoons flour
- 2 cups water
- 2 tablespoons butter
- 1 tea glass crushed walnuts
- 1 teaspoon cinnamon
Method
- Melt the butter in a wide pan, add the flour, and roast until it releases a light nutty aroma.
- In a separate bowl, mix water and grape molasses until well combined.
- Slowly pour the molasses water over the roasted flour, whisking constantly to prevent lumps.
- Cook over low heat, stirring continuously for about 10-15 minutes until thickened and bubbly.
- Portion into serving plates and let it cool to room temperature.
- Garnish with crushed walnuts and cinnamon before serving.
Be careful not to burn the flour while roasting; a light golden color is sufficient.
FAQ
Which molasses is best for Kastamonu manca?
Grape molasses is traditionally preferred, but carob molasses can also be used.
Is manca served warm or cold?
It is generally served warm or after resting at room temperature.
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