Carrot and Coconut Bars / Cezerye Recipe is from Eastern Turkish City of Mersin. Originally it is probably an Arabic dessert as the word “cezerye” means carrot in Arabic. This recipe has another version where you add biscuits into it. However this recipe is the original one as prepared in Mersin. As there is no biscuits it is healthier and with less calories. Both methods will give you loads of energy.
The basic ingredient is carrot. Peel and cut to pieces the carrots and boil until easily mashable.
You have to cook it until mashed and then add spices and starch until all the carrot water evaporates and becomes sticky. In order to test its readiness take a small amount between your fingers and when you separate your fingers if the carrot mixture stays on only one of your fingers and not both it is a sign you can stop mixing.There are many spices involved. Try to put these as much as possible, but if you miss a few, it is not the end of the world.
Then while still warm mix with coarsely chopped walnuts. You can replace wallnuts with nuts or pistacchio. It is not too easy to spread it down. The best way is to put in small chunks on top of the coconut flakes. Then flatten these chuncks evenly with a knife. Do not use your hands as the paste is quite sticky. Then cover with cocount flakes again.
Cezerye is even better the next day, so you can prepare it before hand and keep it in the fridge. Cut with a wet knife.
You can choose to make small Cezerye balls as an alternative shape. Make the balls first. Then roll in a bowl of coconut flakes. Then put into the fridge to cool and serve with toothpicks.
Any shape, always keep in the fridge. Enjoy this healthy treat.
Carrot and Coconut Bars / Cezerye
Ingredients
- 1 kilogram carrot
- 200 grams sugar
- 200 millilitres water
- 120 grams walnuts coarsley chopped
- 1½ teaspoon honey
- 4 cloves chrushed
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon turmeric
- 2 tablespoons corn starch
- 2 tablespoons water to dissolve the starch
- 75 grams coconut flakes
Instructions
- Wash and then peel the carrots. Cut off the stem part. Cut to 5-6 random sized pieces to cook faster.
- Add about 200 millilitres water and cook in a preassure cooker or add water to cover the carrots in a normal pot and cook until easily masheable. When ready drain the remaining water if any.
- Use a hand blender to mash the carrots. The carrots should look like a puree.
- Put the carrot in a non-stick pot on to the stove and begin cooking over medium-low heat. Cook while continuously mixing, so the carrots do not stick on the pot and get brownish. This is done to get rid of the water of the carrots. This will take about 15 minutes.
- Mix the starch in a separate small bowl with 1-2 tablespoons of cold water and dissolve.
- When the carrot has no more water left, add a few spoons of carrot paste and mix with the starch in the small bowl. And then add the starchy water to the main pot while continuing to mix.
- Mix the starchy carrots for another 5 minutes.
- Meanwhile add the sugar. Sugar will cause the carrot to leave water out again. You need to continue to cook while mixing again until all the water of the carrots evaporate. It can take about 30 minutes.
- Continue to mix until the mixture becomes sticky and thick. You should start having a hard time mixing it.
- Then add the honey and all the other spices and the lemon's juice. Mix and remove from heat.
- Add coarsley ground walnuts and mix. Set aside to cool.
- Sprinkle half of the coconut flakes on to a tray or pyrex. Then spread the carrot paste evenly on top. Spread the carrot mixture so that it is straight in the sides and it is not too thick.
- On top sprinkle the remaining coconut flakes. Move the tray to the refrigrator to cool.
- Serve next day.
- Cut to serving size squares and sprinkle the sides to coconut flakes too.
- Serve cold. Always keep in refrigirator. Enjoy.