Jazariyeh (Syrian carrot fudge)

[s***@gowanhill.com]

I am trying to make jazariyeh from the Syria: Recipes from Home cookbook (Itab Azzam, Dina Mousawi). (Very interesting book.)

Also known as Cezerye

http://ozlemsturkishtable.com/2014/04/homemade-cezerye-caramalised-carrot-paste-delight-with-nuts/

although the Syrian recipe is a lot simpler:

- cook and mash carrots
- add syrup and heat for 10 mins
- add nuts
- cool and shape

However it doesn't say how hot to heat it to. I suspect Syrian children learn this at their mother's knee. I must also confess I substituted golden syrup for the sugar+water specified (I don't normally keep sugar in the house but have GS).

Mine has turned out rather squishy even when cold, and not particularly sticky. I don't know whether the GS behaves differently when heated, or whether I didn't heat it enough - it smelt like it was cooking - or just added too much GS, or what?

I have to improve rapidly as the next attempt will be served to real live Syrians :-)

Owain

[Ophelia]

wrote in message news:4e05e6cc-36ec-44d1-8a15-***@googlegroups.com...

I am trying to make jazariyeh from the Syria: Recipes from Home cookbook
(Itab Azzam, Dina Mousawi). (Very interesting book.)

Also known as Cezerye

http://ozlemsturkishtable.com/2014/04/homemade-cezerye-caramalised-carrot-paste-delight-with-nuts/

although the Syrian recipe is a lot simpler:

- cook and mash carrots
- add syrup and heat for 10 mins
- add nuts
- cool and shape

However it doesn't say how hot to heat it to. I suspect Syrian children
learn this at their mother's knee. I must also confess I substituted golden
syrup for the sugar+water specified (I don't normally keep sugar in the
house but have GS).

Mine has turned out rather squishy even when cold, and not particularly
sticky. I don't know whether the GS behaves differently when heated, or
whether I didn't heat it enough - it smelt like it was cooking - or just
added too much GS, or what?

I have to improve rapidly as the next attempt will be served to real live
Syrians :-)

Owain
==

It sounds wonderful. Not something I have seen before!

Do report back if you do successfully make the Syrian recipe? Oh yes, and
don't forget the quantities? :)

O

[Ophelia]

"Ophelia" wrote in message news:***@mid.individual.net...

wrote in message news:4e05e6cc-36ec-44d1-8a15-***@googlegroups.com...

I am trying to make jazariyeh from the Syria: Recipes from Home cookbook
(Itab Azzam, Dina Mousawi). (Very interesting book.)

Also known as Cezerye

http://ozlemsturkishtable.com/2014/04/homemade-cezerye-caramalised-carrot-paste-delight-with-nuts/

although the Syrian recipe is a lot simpler:

- cook and mash carrots
- add syrup and heat for 10 mins
- add nuts
- cool and shape

However it doesn't say how hot to heat it to. I suspect Syrian children
learn this at their mother's knee. I must also confess I substituted golden
syrup for the sugar+water specified (I don't normally keep sugar in the
house but have GS).

Mine has turned out rather squishy even when cold, and not particularly
sticky. I don't know whether the GS behaves differently when heated, or
whether I didn't heat it enough - it smelt like it was cooking - or just
added too much GS, or what?

I have to improve rapidly as the next attempt will be served to real live
Syrians :-)

Owain
==

It sounds wonderful. Not something I have seen before!

Do report back if you do successfully make the Syrian recipe? Oh yes, and
don't forget the quantities? :)

O

==

Incidentally, I am sure they would love to show you how to make it and it
would certainly break the ice:))

O

[s***@gowanhill.com]

Post by Ophelia
Do report back if you do successfully make the Syrian recipe? Oh yes, and
don't forget the quantities? :)

Makes 12-15 balls.
3 carrots, diced, cooked v soft, mashed
6 tbsp syrup (= water and sugar, lemon juice)
35 g chopped walnut
10 g dessicated coconut, plus for rolling
half tsp nutmeg

I omitted the nutmeg and lemon juice as I didn't have any.

Owain

[Ophelia]

Post by Ophelia
Do report back if you do successfully make the Syrian recipe? Oh yes, and
don't forget the quantities? :)

Makes 12-15 balls.
3 carrots, diced, cooked v soft, mashed
6 tbsp syrup (= water and sugar, lemon juice)
35 g chopped walnut
10 g dessicated coconut, plus for rolling
half tsp nutmeg

I omitted the nutmeg and lemon juice as I didn't have any.

Owain

==

Thanks:) We don't like nutmeg anyway:)

Have you worked it out then. Are you are happy with them?

As I said, if you are not I bet they would be delighted to show you:))

[s***@gowanhill.com]

Post by Ophelia
Have you worked it out then.

I was hoping that someone here might be able to tell me what I should be doing!

Post by Ophelia
Are you are happy with them?

I'm still eating my way through the first squishy batch.

Post by Ophelia
As I said, if you are not I bet they would be delighted to show you:))

Yebbut that would spoil the surprise!

Owain

[Ophelia]

Post by Ophelia
Have you worked it out then.

I was hoping that someone here might be able to tell me what I should be
doing!

Post by Ophelia
Are you are happy with them?

I'm still eating my way through the first squishy batch.

Post by Ophelia
As I said, if you are not I bet they would be delighted to show you:))

Yebbut that would spoil the surprise!

Owain

==

Probably but I still bet they would be delighted anyway that you tried:))

Let us know how you get on:)))