Cezerye is a specialty sweet in Tarsus and Mersin. When people visit these cities, they buy packages of cezerye to take with them and give their friends. My parents live there and always bring a package for us whenever they visit us.
It may sound a very simple carrot sweet, but there is absolutely a flavor difference among cezeryes produced by different shops. I’ve had the chance of tasting several different cezeryes and absolutely found the one made by Gorallar the most scrumptious. Unfortunately, they don’t give the exact recipe, they keep it as a secret. When you ask for its recipe, they just say that they mix carrot, sugar, nuts, and cinnamon. I’m sure it’s more than this though.
Another reason why I love especially this candy shop is that they have a very nice package. When you open its cover, you see some beautiful photos of important and touristic places in Tarsus. Let me give their names. From left to right: Cleopatra’s Gate, Grand Mosque, St. Paul’s Well, Donuktas The Roman Temple. Many tourists visit Tarsus to see these places every year. St. Paul’s church and well have the utmost attraction among these. I think it is such a nice detail to place these photos inside a sweet package.
The best dessert made with carrot is this cezerye.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- 400g carrot
- 200g sugar
- 100g walnut, crumbled
- Grated coconut
- A little water
- Grate carrots and put them in a large pot.
- Melt sugar in a little water and pour this into the pot. Boil it over medium heat. Do not pour much water at the beginning as carrots also release their juice. Adding little hot water when necessary is better.
- Boil it stirring occasionally until carrots melt and it has a mastic thickness. To understand it is okay, take a little piece with a spoon and roll it between your thumb and forefinger. If it sticks on one finger when you give up rolling, it is done.
- Take it from fire and throw crumbled walnut into the pot and mix it well.
- Wet the counter and pour this carrot paste on it.
- Give it a rectangular shape with a spatula. Don’t make it too thin. Let it rest and get cold.
- When it gets cold enough, wet a knife and cut it in rectangles. Wet the knife often when cutting, otherwise the sweet sticks on it and it gets hard to cut.
- As a final step, coat the carrot bars with grated coconut and then serve.