Cizre Luzine Dessert


Product Description and Distinctive Features:

Cizre Luzine Dessert is a delightful sweet made with semolina, white sugar, special-purpose wheat flour, walnut kernels, and water. It is typically sliced into the shape of an equilateral rectangle. Cizre Luzine Dessert is especially popular and produced in large quantities during the month of Ramadan. With its long-standing history, it holds great significance in the culinary traditions of Cizre. As such, Cizre Luzine Dessert is closely tied to the region's cultural identity.

Cizre Luzine Dessert

Production Method:

Ingredients (for a tray with dimensions 34 x 44 cm):
2000 g semolina
2000 g white sugar
150 g special-purpose wheat flour
500 g walnut kernels
1000 ml water
2 teaspoons margarine

400 g of walnut kernels are crushed by hand to a size of 1/8 of their original size. Another 100 g of walnut kernels are divided into 1/4 portions to be used for decorating the dessert. The bottom of the tray is greased with 2 teaspoons of margarine to prevent sticking.

In a pot, water and sugar are combined and brought to a boil. Once the boiling point is reached, the pot is removed from the heat, and the crushed walnuts, semolina, and flour are added one after the other, stirring continuously until the mixture achieves a gum-like consistency. The mixture is then poured into the tray while it is still hot, and the tray is gently shaken to ensure it spreads evenly across the entire surface.

The walnut kernels, which are divided into 1/4 portions, are arranged in a regular pattern on top of the mixture. They are lightly pressed with fingertips to ensure they adhere to the mixture. After cooling at room temperature for 1 hour, it is cut into equilateral rectangular shapes. The serving of Cizre Luzine Dessert is done at room temperature. The sliced pieces of the dessert are then presented for sale in packaging suitable for food contact.