Irmik Helvasi
(Semolina Halva) Recipe

Origin: Turkey      Period: Traditional

Ingredients

This is a classic dish from the Anatolia region of Turkey. Typically it is made with water but can also be made with milk or a combination of milk and water and is often served on religious feast days.

150g margarine
2 tbsp pine nuts
300g semolina
600ml water, boiling
250g sugar

Irmik Helvasi
(Semolina Halva) Preparation:

Method:

Melt the margarine in a pan then stir-in the nuts and semolina. Cook gently for about 15 minutes, or until the ingredients are lightly browned. Meanwhile, add 600ml boiling water to a separate pan and use to dissolve the sugar. Add the sugar syrup to the semolina then stir to combine. Allow the mixture to simmer for 10 minutes then take off the heat and cover with a tea towel. Set aside to rest and fluff with a fork before serving.

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