IRMIK HELVASI (TURKISH SEMOLINA HALVA)
Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour. Serve with cinnamon sprinkled on top if desired. This dish can be served warm or cold.
Provided by Cagla Darveaux
Categories World Cuisine Recipes Middle Eastern Turkish
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan. Bring syrup to a boil.
- Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
- Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 50.8 g, Cholesterol 81.3 mg, Fat 33.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 19.9 g, Sodium 221.1 mg, Sugar 50.2 g
TURKISH FLOUR HALVA - UN HELVASI RECIPE
A delicious flour halva recipe with the perfect flour, oil, and sugar ratios! Not overly sweet or fatty, un helvasi is a ceremonial Turkish dessert. Vegan with a gluten-free option.
Provided by Gonul
Categories Dessert
Time 1h40m
Number Of Ingredients 6
Steps:
- Mix the sugar and water in a small saucepan over high heat. Once it starts to boil, turn off the heat and set aside to let cool. Crystallization-preventing ingredients such as citric acid (also found in lemon juice) aren't necessary, but feel free to add a small amount for peace of mind if desired.
- This is important to minimize the chances of clumping. Sift a few times for best results.
- Dustwith cinnamon and sprinkle with crushed pistachios if using. Enjoy alongside Turkish coffee or tea, as well as a cup of water, for the most authentic flour halva experience.
- Refrigerate in an airtight container for up to four days and reheat in a microwave or on the stovetop before serving. You may also freeze flour halva for up to three months.
EASY RECIPE FOR TURKISH FLOUR 'HELVA'
Steps:
- Combine the sugar, milk, and water in a saucepan and bring it to a boil. Stir it occasionally until the sugar is dissolved then turn off the heat. If you decide to add optional flavoring like vanilla, rose water or lemon zest, stir it into the hot milk mixture.
- Melt the butter in a large, shallow pan. When the butter is bubbly, add the flour all at once. Work the butter all the way through the flour using a wooden spoon.
- Reduce the heat to low. Stir the flour and butter mixture by turning it over with the wooden spoon. Do this continuously over very low heat for at least 15 minutes. The flour should slowly turn golden brown and take on a toasted aroma. Make sure to turn the mixture over evenly and be care not to let it brown too quickly.
- When the flour is ready, turn off the heat. Add the milk and sugar mixture all at once and let it bubble up. Stir the liquid through the flour as it's bubbling. Continue to stir the mixture as it cools down. The helva will begin to bind together and form a ball. It should be soft but firm and take on a shiny texture.
- While the ball of helva is still hot, you can shape it as you wish. You can use a large spoon to make oval-shaped individual helva, or you can press the helva down in a shallow serving dish. When it's cool, you can cut it into squares.
- Toast the pine nuts by turning them over in a small, nonstick pan over high heat. Press a pine nut on the top of each spoon helva, or press them evenly in a pattern over the top of flat helva.
Nutrition Facts : Calories 378 kcal, Carbohydrate 45 g, Cholesterol 48 mg, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, Sodium 152 mg, Sugar 27 g, Fat 21 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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