Turkish Flour Helva Recipes

TURKISH FLOUR HELVA

Steps:

• In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
• Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
• When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
• In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.

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.

IRMIK HELVASI (TURKISH SEMOLINA HALVA)

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.

TURKISH FLOUR HALVA - UN HELVASI RECIPE

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.

FLOUR HALLVA (ALBANIAN NAME: HALLVë)

Steps:

• Heat the margarine in a saucepan very gently, and Sauté the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate. Serve warm.

THE ORIGINAL TURKISH HALVA

Steps:

• Melt the butter over a medium flame.
• Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
• Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
• Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
• Let it cool and enjoy!

KESME HELVA

Steps:

• Put flour in a wide saucepan. Cook and stir over medium heat until fragrant, about 15 minutes. Don't let it turn yellow. Add sugar slowly, mixing well, until combined.
• Add melted butter and vanilla to the mixture. Mix all by a spoon or your hands, but be careful, as it can be very hot, until it has a sand-like consistency. Transfer to a 9x9-inch pan, pressing down as much as you can.
• Cut the mixture into a baklava shape or squares.
• Chill until set, 1 to 2 hours. Serve.