İrmik helvası — toasted semolina with pine nuts

Melt the margarine in a saucepan. Add the semolina and pine nuts. Stir over medium-low heat for about 15 minutes, until lightly golden and nutty-smelling.

While the semolina toasts, heat the water and sugar in another saucepan until boiling and dissolved. Gradually pour the hot syrup onto the semolina, taking care with splashes. Stir and cook gently for 10 minutes, until absorbed.

Remove from the heat. Put a clean cloth beneath the lid, keeping its edges away from heat. Rest for 20 minutes. Gently loosen with a spoon and serve warm.