This Edirne dessert pairs a soft semolina base with sour cherry sauce for a bright chilled sweet.
12 min prep 14 min cook 135 min rest
Keeps the screen on · step-by-step guide · built-in timer
Add the milk, semolina, and sugar to a pot and stir until smooth.
Cook the mixture over low heat for 10 minutes, until thickened.
Boil the sour cherry sauce separately in a pan for 5 minutes.
Pour the semolina dessert into a mold and spread the sauce over the top.
Chill the dessert for 2 hours so it releases from the mold without breaking.
💡 Tip: Preparing the sour cherry sauce separately keeps the semolina layer smooth.
🍽️ Serving suggestion: Serve as a single chilled portion on a cold plate, with a cup of strong linden tea on the side.
~186
kcal calories
3
g protein
30
g carbs
6
g fat
23.7g
Sugar
0.5g
Fiber
58.5mg
Sodium
2.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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