Cezerye is a very popular Turkish dessert from the city of Mersin, which is a large and busy port city that lies midway on the eastern Mediterranean coast of Turkey. This Carrot and Walnut Bar is the most famous local delicacy which is made from grated carrots and walnuts and dusted with fine coconut.
This delicious and easy dessert Cezerye gets its name from the Arabic word, Cezer which means carrots . In southern Turkey, Cezerye refers to all the desserts prepared with carrots.
- Ingredients and Substitutes
- Step-by-step process
- Expert Tips
- Frequently asked questions
- More Turkish Recipes
The carrots found in Turkey are reddish pink to purple and are very sweet. This dessert needs just a few ingredients and tastes very creamy and delicious. Cezerye is entirely Dairy-free and is a great Vegan Dessert . One more great option for Vegan dessert that is very easy to make is Moroccan Stuffed Dates .
This recipe calls for coarsely chopped walnuts. I have made it not just with walnuts, but with pistachios and Pecans and each of these nuts works great. I could call this dessert Turkish Carrot and Nut Bars and that would perfectly fit the recipe.
If you have a little of different nuts in the pantry, use them to make the Cezerye. This recipe closely resembles the carrot halwa , except there is no dairy in the recipe.
Ingredients and Substitutes
We need very few ingredients for this Turkish Delight recipe.
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Carrots - I love to make this when I get the deep red/pink carrot. We call it the Delhi Carrot in India and is used to make Gajar Ka Halwa during the winter season. I didn’t get it this time and used regular carrots.
Sugar - Regular white granulated sugar is what we use for the recipe. If vegan, make sure to get Vegan sugar. We could use raw sugar, but the color of the Cezerye becomes darker. So I would not suggest using brown sugar for this recipe.
Corn starch - This is what helps bind the recipe and even though we use very little, it is a very important ingredient.
Nuts - I first made this recipe using walnuts and have ever since made it with pistachios and pecans as well. So feel free to use any of these nuts that you have in hand. I have also made it using all three combined.
Coconut powder - Coconut powder or finely ground coconut is available in Indian or Middle Eastern stores. If not easily available, you could make some by grating or shredding fresh coconut in a food processor.
Step-by-step process
In a heavy bottom pan, combine the carrot, sugar, and 1 cup of water (1) .
Cook over medium-low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 minutes. It might take longer, but cook until the liquid has almost disappeared (2) .
At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture (3) .
Mix well and using a potato masher, mash the carrots well (4) .
- Now add the walnuts to the cooked carrot (5) . Mix well to combine. You will notice that the whole mixture comes together and forms a mass (6) . Remove from flame.
In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom (7) .
Now spoon the carrot mixture into the dish and spread evenly (8) . Use a spatula or your fingertips to even it out at the top (9) .
Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool at room temperature for about 3-4 hrs.
Now cut the cezerye into 1-inch squares (10) .
- If preferred, sprinkle more coconut powder when serving.
Expert Tips
- Use fresh carrots and when possible use red/deep pink carrots. They are naturally sweeter than regular orange carrots.
- Corn starch is essential as it helps give structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky.
- The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it its texture.
- I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get a fresh batch of pecans, this is something I make using it. Pistachios work great as well.
- Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic to or dislike coconut, you could skip it.
In winter cezerye could be left out on the counter for a day. If the weather is warm, I would refrigerate it.
You could make it as bars as I have in the recipe which is the easiest. You could also roll it as balls / ladoos. When the cezerye is a little warm, wet your palms slightly and then roll it into balls and then roll the balls in coconut powder.
I have stored them for about a week. The cezerye is so delicious that it is usually finished by then.
More Turkish Recipes
- Turkish Semolina Pudding | Sutlu Irmik Tatlisi
- Sekerpare - Turkish Soft Cookies in Sugar Syrup
- Gozleme | Turkish Spinach and Feta Flatbread
- Acma | Soft Turkish Bagel Recipe
- Turkish Cigar Pastry - Savory Spinach And Feta Cigars
- Peynirli Poğaça - Turkish Poğaça With Feta And Herb
- Yufka | Turkish Unleavened Flatbread
- Mercimek Koftesi - Vegan Turkish Red Lentil and Bulgur Kofte - Turkish Lentil Balls
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 lb Carrots grated
- ▢ 1 ½ cups Sugar
- ▢ 1 tablespoon Cornstarch
- ▢ 1 ½ cups Walnuts coarsely or finely chopped
- ▢ ¼ cup Coconut powder
- ▢ 1 cup Water plus 2 tbsp
Instructions
- In a heavy bottom pan, combine the carrot, sugar and 1 cup of water.
- Cook over medium low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared.
- At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture.
- Mix well and using a potato masher, mash the carrots well.
- Now stir in the walnuts and mix. Remove from flame.
- In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom.
- Now spoon the carrot mixture into the dish and spread evenly. Use a spatula or your finger tips to even it out in the top.
- Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.
- Now cut into 1 inch squares and serve! If preferred, sprinkle more coconut powder when serving.
Notes
- Use fresh carrots and when possible use the red / deep pink carrots. They are naturally more sweeter than the regular orange carrots.
- Corn starch is essential as it helps give the structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky.
- The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it the texture.
- I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get the fresh batch of the pecans, this is something I make using it. Pistachios work great as well.
- Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic or dislike coconut, you could skip it.
Nutrition
More Burfi and Halwa
- Coconut Almond Burfi
- 10 Burfis and Pedas To Make for Diwali
- 7 Cup Burfi | Seven Cup Cake
- Bombay Karachi Halwa | Corn Flour Halwa
Cezerye | Turkish Carrot and Walnut Bars
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 lb Carrots grated
- 1 ½ cups Sugar
- 1 tablespoon Cornstarch
- 1 ½ cups Walnuts coarsely or finely chopped
- ¼ cup Coconut powder
- 1 cup Water plus 2 tbsp
Instructions
- In a heavy bottom pan, combine the carrot, sugar and 1 cup of water.
- Cook over medium low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared.
- At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture.
- Mix well and using a potato masher, mash the carrots well.
- Now stir in the walnuts and mix. Remove from flame.
- In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom.
- Now spoon the carrot mixture into the dish and spread evenly. Use a spatula or your finger tips to even it out in the top.
- Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.
- Now cut into 1 inch squares and serve! If preferred, sprinkle more coconut powder when serving.
Notes
- Use fresh carrots and when possible use the red / deep pink carrots. They are naturally more sweeter than the regular orange carrots.
- Corn starch is essential as it helps give the structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky.
- The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it the texture.
- I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get the fresh batch of the pecans, this is something I make using it. Pistachios work great as well.
- Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic or dislike coconut, you could skip it.
