A winter dessert unique to Bursa, made by lightly roasting boiled chestnuts in the oven with honey and butter. Simple and filling, it's served warm alongside afternoon tea.
Score a cross-shaped cut on the flat side of the chestnuts and boil in plenty of water until the shells soften.
While still warm, peel the boiled chestnuts, removing the shells and inner skins.
Toss the peeled chestnuts with melted butter and honey, then spread them in a baking dish.
Bake in a preheated oven until the chestnuts turn lightly golden; sprinkle with optional cinnamon and serve hot.
Important: Don't forget to score the shells with a cross cut before boiling the chestnuts, otherwise peeling becomes difficult. Allergen: chestnut is classified in the tree nut group — those with a nut allergy should be cautious.
Sprinkling a pinch of cinnamon over the chestnuts adds an aroma typical of winter months.
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