Irmik Helvasi by Gusevil Can

This Turkish semolina dessert was the star attraction at INTERLINK School of Language’s international food day

At Sea Point’s Interlink School of Languages international food day, students are asked to cook a dish from their home country and share it with their peers. Lavish feasts have included Turkish, Portuguese, Saudi Arabian, Spanish, Brazilian, Italian, Korean and, of course, South African delights.

“When students describe their ingredients and cooking methods, others may learn about their culture,” explains owner, Luanne Mc Callum, “It turns into quite the social event, when students cook and eat together.”

Gusevil went all out with her super-sweet, Turkish semolina dessert, sprinkled with hazelnut and coconut.

Ingredients
250ml semolina
¼ cup of sunflower oil
Mix 1 cup of sugar and 1 ½ cups of water, like syrup
A handful of crushed hazelnuts
A handful of flaked coconut

Method
1. Heat the semolina and oil in a pan, stirring continually, until it is light brown in colour.
2. Add the syrup mixture to the pan and boil for four to five minutes; or until the water evaporates.
3. Spoon the mixture onto a plate and sprinkle with crushed hazelnuts and flaked coconut.

INTERLINK School of Languages
Suite 501 | The Equinox | 154 Main Road | Sea Point | Cape Town | +27 (0)21 439 9834

Visit our recipes section, for more inspiring foodie treats.

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