Turkish casserole

Ingredients for 4 servings:

• ¼ liter of milk
• 1 pinch of salt
• 100 g corn semolina
• ½ lemon(s) (peel, untreated)
• 2 apples, sour
• 150 g butter
• 2 tbsp honey
• 1 pinch of vanilla powder
• 4 tsp cinnamon
• 3 eggs
• 2 tbsp raisins, heaped, unsulfured
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In Austria, corn is also called Turkish corn, which is probably where this casserole gets its name from.

Bring the milk and salt to a boil in a cold, rinsed saucepan. Sprinkle in the cornmeal and bring to a boil while stirring, then cover and let stand on the turned-off stovetop for 10 minutes. Zest and juice the lemon. Peel and coarsely grate the apples, and drizzle with the lemon juice. Once the cornmeal has cooled slightly, stir in the butter, honey, grated lemon zest, vanilla, and cinnamon. Separate the eggs and stir the egg yolks into the batter. Beat the egg whites until stiff peaks form and fold in. Fold the grated apple and raisins into the batter and pour everything into a buttered baking dish. Place the dish on the middle rack of a cold oven and bake the Turkish casserole at 200°C for 40-50 minutes.