Turkish cuisine · Desserts & Sweets

Cezerye (Mersin Carrot Candy)

Confection from Mersin: thick-cooked carrot paste with walnuts and pistachios, rolled in coconut.

Ingredients · for 8 servings

• 1 kg carrots
• 400 g sugar
• 60 g walnuts
• 60 g pistachios
• 100 g shredded coconut
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 150 ml water

Instructions

1. Peel the carrots and grate finely; roughly chop the walnuts and pistachios; line a shallow dish with parchment paper.
2. Cover the grated carrots with the water in a wide pot and cook over medium heat for 15 min. until they can be easily crushed between your fingers.
3. Remove the lid, add sugar, lemon juice and cinnamon and cook uncovered for 35–40 min., stirring regularly, until the mixture turns deep orange-red and glossy and a spoon leaves a trail that no longer closes.
4. Stir in half the nuts and cook the mixture for another 2 min. so they are evenly distributed.
5. Spread hot into the prepared dish, press smooth to about 2 cm thick and let cool completely, then chill for 2 hrs. until firm enough to slice.
6. Cut into cubes or rolls, coat in the shredded coconut, top with the remaining nuts and serve chilled.