75 minAntep baklava
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
Involved · 75 min
Traditional Zennube Dessert
A delicious Anatolian dessert prepared with the unique harmony of semolina and molasses, crowned with cinnamon.
- Prep
- 25 min
- Cook
- 35 min
- Time
- 60 min
- Servings
- 6
- Calories
- 310
- Level
- Moderate
- Heat
- Mild
- Region
- anadolumutfa
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup semolina
- 125 grams butterInstead: olive oil
- 1 cup grape molasses
- 1.5 cups water
- 1/2 cup crushed walnuts
- 1 teaspoon ground cinnamon
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Melt the butter in a wide pan, add the semolina and roast on low heat until golden.
- 2
In a separate bowl, mix the molasses and water until well blended.
- 3
Carefully pour the molasses-water mixture over the roasted semolina and stir quickly.
- 4
Cook on low heat, covering it, until it absorbs all the liquid.
- 5
Rest for 10 minutes after removing from heat, then garnish with walnuts and cinnamon before serving.
Note. Stirring continuously while roasting the semolina ensures an even golden color.
Questions
Which molasses should be used for Zennube?
Grape or mulberry molasses is preferred to achieve the traditional flavor.
What if the dessert is not sweet enough?
You can slightly increase the amount of molasses or drizzle honey on top before serving.
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