Nevi Diglier (almond and starch sweet)
Ingredients
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water65%
- Sugar22%
- Butter 6%
- Wheat starch 5%
- Almond 2%
Ingredients by weight, heaviest at the bottom.
Method
Mix the starch with the larger portion of water until smooth, and strain the mixture through a fine-mesh strainer.
Melt the sugar in the smaller portion of water in a pot, stirring. Add the starch mixture a little at a time, put the pot on the fire and stir softly until it is very thick.
Stir in the melted butter one spoonful at a time. Add the skinned almonds and carry on stirring.
Check by tasting every so often. When it no longer sticks to your teeth, turn it out into a dish. Let it cool, then cut it into diamond shapes and serve.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026