Cezerye — Mersin-Style Carrot, Walnut, and Coconut Confection

Peel and finely grate 1 kg of carrots. Cezerye made with coarsely grated carrots has a stringy texture; for a first attempt, a fine grate mashes more easily and makes the consistency easier to judge. Weigh the grated carrots: 1 kg of whole carrots yields about 850 g grated. If the yield is much lower, the carrots are dry and will take longer to cook.

Put the grated carrots in a wide, heavy-bottomed pot. Add 150 ml of water, cover, and cook over medium-low heat for 20–25 minutes. Stir a few times; the carrots will release their own liquid, so they should not stick as long as the pot stays covered. If the lid is left off, the water will evaporate. The carrots are ready when a strand crushes easily against the side of a spoon. Before removing the pot from the heat, mash the carrots with an immersion blender or wooden spoon. They do not need to be completely smooth; some texture can remain.

Add 600 g of granulated sugar and one 5 ml measure of lemon juice to the puree; the lemon juice helps keep the sugar from crystallizing as the mixture cools. Increase the heat to medium and cook for 40–45 minutes, scraping the bottom with a wooden spoon. As the mixture thickens, it can splatter; use a long-handled spoon. Consistency test: drop a little of the mixture into ice water. It is ready when you can gather it into a soft ball that holds its shape. If using a candy thermometer, cook to 112–116°C / 235–240°F. Another sign: when you drag the spoon across the bottom of the pot, the track stays open for one second before closing.

Remove the pot from the heat and add 150 g of coarsely chopped walnuts (or pistachios). Stir quickly for 1–2 minutes. Do not pause at this stage: the hot mixture starts to set as soon as it leaves the heat. Transfer it to the tray as soon as the nuts are evenly distributed.

Line a 20 × 30 cm tray with parchment paper. Pour in the mixture and use a spatula moistened with water to spread it evenly to 2–2.5 cm thick; the wet spatula will not stick. Leave it uncovered at room temperature for at least 4 hours, preferably overnight. Do not refrigerate it; the cold will make the surface sweat and the shredded coconut will not stick.

The mixture is ready to cut when pressing it with a finger leaves no mark and a knife inserted into it comes out clean. If a mark remains, let it rest for 1 more hour. Turn it out onto the counter with the parchment paper, then peel the paper away. Use a wide, sharp knife, wiping it with a damp cloth after each cut, to cut 2 × 4 cm pieces; this should make about 40. Spread 80 g of shredded coconut on a large plate. Turn the pieces in it so every side, including the top, bottom, and edges, is coated. Store in a sealed container at room temperature for 2 weeks.