Turkish Halwa Recipes

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IRMIK HELVASI (TURKISH SEMOLINA HALVA)



Irmik Helvasi (Turkish Semolina Halva) image

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

5 cups water
3 cups white sugar
2 cups butter
2 ½ cups semolina flour
½ cup pine nuts

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

THE ORIGINAL TURKISH HALVA



The Original Turkish Halva image

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

1/2 cup unsalted butter
2 cups farina (The powder form, It should resemble fine cracked wheat or Bulgur)
3 cups sugar
4 cups water

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

TURKISH FLOUR HELVA



Turkish Flour Helva image

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

1 stick/1/2 cup/113 grams unsalted butter
1 cup/125 grams all-purpose flour
1 cup/200 grams sugar
1 1/2 cups/350 milliliters whole milk
Pinch of salt (optional)
2 cups whole blanched almonds
2 teaspoons cinnamon

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

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