Turkish Halwa Recipes
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
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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. *
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