Am so happy to be a part of the famous group in this blogging – “Blogging Marathon” this month . BM is owned by sri valli of spicing your life . Thanks to sri valli for making me a part of this lovely group . Now this month once i heard that they were planning to have a long marathon i was so excited to join and so so tensed whether it is possible for me to complete this marathon or not. I have tried my best 
So this month we are having 4 themes and we have cook for letter A-Z . For first week of marathon i have chosen International recipes. So here comes this delicious Turkish dessert to start the marathon .Starting the Letter A – Apricot and Semolina pilaf.. This is an delicious dessert from Turkey which is some what similar to our Indian kesari but has an rich taste as we have used milk, butter and apricots in this.
So this month we are having 4 themes and we have cook for letter A-Z . For first week of marathon i have chosen International recipes. So here comes this delicious Turkish dessert to start the marathon .Starting the Letter A – Apricot and Semolina pilaf.. This is an delicious dessert from Turkey which is some what similar to our Indian kesari but has an rich taste as we have used milk, butter and apricots in this.
Mostly Turkish People use dried apricots a lot and most of their desserts are made with apricots . So i thought this the best way to start my marathon for “Blogging Marathon” This month
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.
1/4 cup sugar
2 tbsp stick unsalted butter
1/2 cup coarse semolina
2 tbsp Almonds slivers / Pistachios
2 tbsp Almonds slivers / Pistachios
1/4 cup dried apricots ( diced)
1/4 tsp pure almond extract/ vanilla extract (optional)
Pinch of salt
Method
- In a small saucepan, bring the whole milk to a boil with the sugar. Simmer over low heat for 5 minutes.
- In another large saucepan, melt the butter.
- Add the semolina and pistachio ( i used pistachio) and cook over moderate heat, stirring constantly, until golden and fragrant, about 8 minutes.
- Remove from the heat and gradually stir in the milk mixture, apricots, almond extract (optional) and salt.
- Cover and let stand until the liquid is completely absorbed, about 20 minutes.
- Fluff with a fork and serve with any sorbet
Tips
- You can use fine semolina but traditionally they are made with coarse one.
- They taste delicious when served with any flavored sorbet
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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