Turkish Semolina Halva Recipe – Turkey Special
Turkish Semolina Halva or Irmik Helvasi is a traditional and beloved dessert in Turkish cuisine, made with semolina, butter, sugar, and a fragrant syrup. It’s known for its rich, sweet, and slightly nutty flavor, with a smooth, melt-in-your-mouth texture. This simple yet indulgent dessert is often served warm and is perfect for special occasions, family gatherings, or as a comforting treat after a meal. While the recipe varies slightly from region to region, the key to perfecting Irmik Helvasi lies in the balance between the golden, toasted semolina and the sweet syrup, creating a dessert that’s both satisfying and deeply comforting. Often garnished with nuts like pine nuts or almonds, this Turkish halva is an essential part of the country’s culinary heritage.
- Prep Time3 min
- Cook Time20 min
- Total Time23 min
Turkish Semolina Halva Ingredients:
- 1 cup semolina
- 1/2 cup unsalted butter (or vegetable oil for a dairy-free version)
- 1 cup granulated sugar
- 1 1/2 cups water (or milk for a creamier version)
- 1/4 tsp vanilla extract (optional)
- 1/4 cup chopped nuts (pine nuts, walnuts, or almonds) – optional
- 1/4 tsp ground cinnamon – optional (for extra flavor)
How to make Turkish Semolina Halva:
Prepare the Syrup:In a saucepan, combine the water (or milk) and sugar. Stir until the sugar is dissolved and bring to a boil. Once boiling, remove from heat and set aside. You can also add a drop of vanilla extract to the syrup for added flavor, if desired.
Toast the Semolina:In a large pan, melt the butter over medium heat. Once melted, add the semolina and cook, stirring constantly, until the semolina turns golden brown and begins to emit a nutty fragrance. This will take about 5-7 minutes. Be careful not to burn it!
Add the Syrup:Gradually pour the hot syrup into the toasted semolina mixture, stirring constantly.
The mixture may bubble up, so be cautious. Continue to stir as the semolina absorbs the syrup and the mixture thickens.
Simmer and Cook:Reduce the heat to low and continue cooking the halva, stirring occasionally, for about 10 minutes, or until the semolina is soft and the mixture has thickened into a pudding-like consistency.
Add Nuts (Optional):If using nuts, you can stir them in now for added crunch and flavor, or sprinkle them on top as a garnish. A pinch of ground cinnamon can also be added at this stage for extra warmth.
Serve:Once the semolina has absorbed all the liquid and the halva has thickened, remove it from the heat. Let it sit for a few minutes to set slightly.
Serve warm, either in individual portions or spooned onto a large plate. You can shape it into small mounds or serve it in a decorative pattern, depending on your preference.
Recipe Notes:
Nuts:Traditional Turkish semolina halva often includes pine nuts, but you can use other nuts like walnuts, almonds, or pistachios for variation. Toasting the nuts before adding them gives them an extra depth of flavor.
Flavor Variations:You can enhance the flavor with a pinch of ground cardamom or cinnamon. Some versions also include a few tablespoons of heavy cream or a splash of rose water in the syrup for a richer taste.
Dairy-Free Option:For a dairy-free version, replace the butter with vegetable oil or coconut oil. You can also use plant-based milk (like almond or oat milk) in place of regular milk.
Serving Suggestions:Irmik Helvasi is often served as a dessert or side dish with Turkish meals. It’s typically enjoyed warm but can also be served at room temperature. It pairs wonderfully with Turkish tea or coffee.
Storage:Semolina halva is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat gently before serving.
