TURKISH FLOUR HELVA
Flour helva, a thick, sweet pudding that tastes of warm, toasted flour and browned butter, is both a ceremonial and everyday dish in Turkey. It's essential at gatherings such as funerals and births, but is also often made as a staple family dessert. This version, from the Istanbul food writer Cemre Narin, was given to her by her mother-in-law, Ozden. It is much beloved for its deep brown butter and cinnamon flavor, as well as its comforting, smooth texture, with the contrasting crunchy almonds on top. It makes a filling warming dessert or snack that's especially lovely in winter. The key here is patience. The dish takes a long time to come together, and while you don't have to stir it constantly, you won't be able to go far from the pot while it cooks. Make this when you're in the kitchen anyway, tending to other pans or projects. Be sure to get the flour deeply golden brown so it takes on a rich, nutty flavor, otherwise your helva may be bland. Pine nuts are often used here in place of the almonds. Feel free to use either one.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 8 small servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 21 grams, Carbohydrate 46 grams, Fat 32 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 28 milligrams, Sugar 29 grams, TransFat 0 grams
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
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.
FLOUR HALLVA (ALBANIAN NAME: HALLVë)
soft, delicious, confection. The word halva (alternatively halwa, halvah, halava, helva, halawa etc.), originally derived from the Arabic root (sweet), is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, South Asia, and the Balkans. Halva based on semolina is popular in India, Iran, Turkey, Pakistan, and Afghanistan. Another common type, based on tahini (sesame paste), is more popular in the eastern Mediterranean and Balkan regions, in countries such as Romania, Bulgaria, Ukraine, Greece, Cyprus, Israel, Lebanon, Macedonia,Albania, Serbia, Croatia,Bosnia & Herzegovina Northern Cyprus, Syria, Central Asia, Caucasus region and Turkey as well as the Palestinian territories. Halva may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables-such as carrots, pumpkins, yams, and squashes
Provided by lulelola
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts :
THE ORIGINAL TURKISH HALVA
This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy!
Provided by Ze Turkish Kabobster
Categories Dessert
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 369.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 72.9, Fiber 0.6, Sugar 50, Protein 3.2
KESME HELVA
My mother-in-law cooks this kesme helva whenever I want. This is a great dessert that you can have by the 5 PM tea. It melts in your mouth and you feel it on every side of your tongue. It is really easy. You can decorate it with chocolate sauce if you wish.
Provided by Bahar's
Categories Specialty Desserts
Time 1h30m
Yield 9
Number Of Ingredients 4
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.
Nutrition Facts : Calories 414 calories, Carbohydrate 56.3 g, Cholesterol 46.8 mg, Fat 18.2 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 11.3 g, Sodium 3.7 mg, Sugar 13.9 g
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- Place the sugar and water in a medium pan over medium heat. Once sugar is dissolved, remove the pan from the heat. Set aside the pan to cool.
- Remove the crust of the bread and tear the bread into small pieces around 0.20 inch(5mm) with your hands.
- Put the butter in a medium pan over medium heat. When the butter melts, add the flour and stir with a wooden spoon. As the flour and butter are homogenized, add the bread pieces and continue to stir. You'll need to stir continuously to avoid burning the mixture. It takes around 18 minutes to toast the flour. *
- Once the mixture is golden brown, change the heat to low and add the water-sugar syrup. When you add it, the mixture will bubble. Carefully stir the mixture until it looks uniform. This step takes a maximum of 30 seconds.
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