Sweet Semolina and Dried-Apricot Pilaf
Recipe from Food & Wine

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, though it's not to be confused with another Turkish dessert called halvah, which is made with tahini and is fairly common in the U.S.


Sweet Semolina and Dried-Apricot Pilaf
Martin Morrell

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Servings: 6
Prep Time: 25 mins
Total Time: 45 mins
Related Categories: Breakfast and Brunch, Desserts, European Cuisine, Italian Desserts, Pilaf Rice, Vegetarian, Vegetarian Pasta
 
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Ingredients
  • 2  cups
    whole milk
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  • 3/4  cup
    sugar
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  • 1  stick
    unsalted butter
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  • 1  cup
    coarse semolina , 6 ounces (see Note)
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  • 1/2  cup
    slivered almonds
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  • 1/2  cup
    dried apricots, finely diced
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  • 1/4  teaspoon
    pure almond extract
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  • 1  pinch of
    salt
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  •  
    Creme fraiche or orange sorbet, for serving
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Directions
1.
In a small saucepan, bring the whole milk to a boil with the sugar. Simmer over low heat for 5 minutes.
2.
In a large saucepan, melt the butter. Add the semolina and almonds 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, and salt. Cover and let stand until the liquid is completely absorbed, about 20 minutes. Fluff with a fork and serve with creme fraiche or sorbet.

NOTE
Coarse-ground semolina is available at Middle Eastern groceries and from Kalustyan's (800-352-3451 or kalustyans.com).
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