Damascus Dessert with Ice Cream

Hello Dear Friends,

There are sweet rushes in our household again. We are planning to make a family transition to the Anatolian Side, where I was born, grew up and miss in the near future. Whenever I have a chance from work, I either look for a house on the internet or talk to real estate agents on the phone. Of course, as anyone who has ever looked for a home knows, this job is incredibly confusing and overwhelming. From time to time, I throw myself into the kitchen for both work and pleasure, but I think it's not enough... I hope we can find a home that we like.

I ate the Damascus dessert at one of the mobile dessert shops in Üsküdar many years ago. You know, they sell both the public dessert and the Damascus dessert together :) Whoever eats the original of this dessert knows, it doesn't look like a yogurt dessert or a revani like housewives do. It is prepared quite thinly and lightly. For this reason, use a baking dish that is neither too small nor too large to prepare a dessert in the dimensions I have given. The thickness of the dessert should be 2-3 cm. The debt I used was 30-35 cm in size. And definitely remember that it is very important to distribute the dessert evenly, otherwise it will not be cooked evenly.

Love…

Ingredients for the Ice Cream Damascus Dessert Recipe

• 1 pieces of eggs
• 1 cup powdered sugar
• 3 tablespoons of oil
• 1 glasses of yoghurt
• 4 tablespoons of molasses
• 1 water glass flour
• 2 glass of semolina
• 1 teaspoon baking powder

For the syrup:

• 3 cups sugar
• 2,5 water glass of water
• 5-6 drops of lemon juice

For the above:

• 1 cup hazelnuts or unshelled salted peanuts

In service:

• 1 slice of Carte d'Or Maraş Style Ice Cream

How to Make Damascus Dessert with Ice Cream?

• Beat eggs and powdered sugar until frothy. Add the yogurt, oil and molasses and continue whisking.
• Finally, add flour, semolina and baking powder and mix on low speed for 1-2 minutes.
• Grease a medium-sized rectangular or square tray (or pyrex) with 1 tablespoon of margarine.
•  Pour the mixture of the dessert into my debt and let it rest for 30 minutes. Dip hazelnuts or pistachios on the dessert at 3 cm intervals.
•  While the dessert is resting, for syrup, bring water and sugar to a boil in a small saucepan. When it starts to thicken, add lemon juice and boil for 2 more minutes, remove from the stove and leave to cool.
• Bake in an oven preheated to 180 degrees until golden brown.
• Slice the hot dessert out of the oven (in the meantime, its intense heat will go away) and pour all the syrup on it.
• Serve the dessert, which has cooled off the syrup and served with ice cream.