The Original Turkish Halva 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
HALVA
Make and share this Halva recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and cook the semolina in the oil until golden.
- Place the almonds to brown with the semolina.
- In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick.
- Pour the water into the semolina mix and stir well while pouring.
- Keep heating until the mixture becomes thick.
- Pour the mix into a Bundt pan and garnish with sesame seeds and cinnamon.
- Let stand and serve at room temperature.
Nutrition Facts : Calories 679.9, Fat 27.4, SaturatedFat 3.8, Sodium 3.4, Carbohydrate 105.8, Fiber 1.8, Sugar 74.9, Protein 5.3
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