The Cezerye is a Turkish sweet originating from the Mersin region, made with carrots, sugar, dried fruits, and coconut.
In the province of Mersin, it is commonly believed to be an aphrodisiac.
The name comes from the word cazriyye (جزريّة), which in Arabic means “with carrots”.
In southern Turkey, the term Cezerye refers to all desserts made with carrots.
The Turkish cezerye can also be presented in ball shape, similar to truffles, this form is very common, especially when served as an individual sweet or gifted in decorative packages.
The ball shape is a modern and practical variant, but less traditional compared to the classic presentation.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Turkish
Ingredients
- 10.5 oz carrots (about 4)
- 7 oz sugar
- 1/2 lemon
- 3.5 oz pistachios (or hazelnuts or walnuts or peanuts)
- to taste cinnamon
- to taste grated coconut
Tools
- 1 Baking Pan 8×8
Steps
Finely grate the carrots.
In a large pot, combine 1 cup of water with the grated carrots and sugar. Cook over medium heat, stirring frequently, for about 15 minutes, until the mixture becomes thick and the water has evaporated.
Add the lemon juice, and cinnamon. Mix well.
Incorporate chopped pistachios (or other nuts) into the mixture.
Line a baking pan with parchment paper and sprinkle the bottom with grated coconut. Pour the mixture into the pan, leveling it with a spatula. Sprinkle the top with more grated coconut.
Let cool completely at room temperature for at least 3–4 hours, or until the sweet solidifies.Cut the cezerye into squares or rectangles and serve it.
If you want to serve it in a ball shape: form balls with slightly greased or wet hands.
