Turkish Semolina Halva Recipe – Turkey Special
This turkish semolina halva is a beloved Turkish dessert classic, crafted by toasting semolina until golden and nutty, then simmering it in a buttery-sweet syrup for a nutty syrupy treat. The result is a comforting semolina pudding with a melt-in-your-mouth texture—ready in just 23 minutes and perfect served warm for holidays, gatherings, or simple indulgence.
- 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:
This make-ahead dessert allows for quick prep—toast the semolina in butter or oil and mix with warm syrup just before serving.
Delightful nut garnish options include toasted pine nuts, almonds, or walnuts; toasting them beforehand adds extra crunch and flavor.
For a dairy-free variation, simply replace the butter with vegetable or coconut oil, and use water or plant-based milk for the syrup—still delicious and comforting.
