Kesme Helva Recipes

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

Ingredients

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

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

Ingredients

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

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