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This traditional Turkish version of halva is easy and yummy!
14 people made this
- 350ml water
- 350ml treacle
- 125g unsalted butter
- 250g plain flour
- 30g chopped walnuts
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Bring water and treacle to the boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
- Pour the treacle mixture into the flour, stirring to form a ball. Fold in chopped walnuts. Drop onto greaseproof paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.
Reviews & ratingsAverage global rating:(13)
Reviews in English (11)
by Dawn Wintour
EDIT: The first time I made this it came out perfect, the second and third times I had the problems of other reviewers. Here are my tips: let the molasses/water boil for 10 minutes or so to reduce before mixing it in. Spread onto a baking sheet, and let cool. Cut into diamonds or other easy shapes when you're done.I thought this recipe was great. I didn't know what it was when I started making it, but it is a nice sweet. I like that it doesn't use refined sugar, only molases. And the texture is really interesting!-03 Dec 2008
Nothing about this recipe was as I expected. When the flour is added to the butter, it formed crumbs! When adding the molasses, I had a soupy, lumpy mass. My wire whisk beat the dough somewhat smoother. After dropping the scoops onto the paper, they never hardened. This was like eating spoon fudge! On the plus side, I can say that this was sweet!-17 Aug 2009
by The Really Bad Cook
This recipe looked really weird at first, but then tasted really good! We added twice the amount of walnuts and rolled the Halwa in them. This is only if you like walnuts. Very easy recipe too!-30 Mar 2009
Turkish halwa (sad el hanak)
Published: Sep 7, 2020 · Modified: Sep 7, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.
Turkish wheat halwa is an easy 4 ingredient recipe that is well known throughout the Middle East countires as well. In fact, this recipe goes with a special name in Egypt " sad el hanak". One of the oldest dessert recipes in the region.
Another type or halwa/halva is the tahini halva, rich and decadent dessert/breakfast item.
Tahini Halva recipe/ How to make Halwa / Homemade Halewe /الحلاوة الطحينية
Learn about the best types of traditional Arabic sweets, making halva at home in a simple and inexpensive way, with ingredients available in the kitchen..
Halva is one of the foods that is loved by everyone, especially children, and there is halva with chocolate, which is very healthy and nutritious..
Many are looking for a way to make halva at home to ensure the safety and cleanliness of the ingredients. So we have an easy and simple recipe for you for a delicious halva..
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360 gr powdered sugar 3 cups.
300 gr milk powder 3 cups.
500 ml tahina paste 2 cups.
3× tbsp cacao powder.
٣٦٠ غرام سكر بودرة ٣ كوب.
٣٠٠ غرام حليب بودرة ٣ كوب.
٥٠٠ ملل طحينة ٢ كوب.
٣× ملاعق كبيرة كاكاو.
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#حلاوة_بالكاكاو #حلويات #حلويات_لبنانية #وصفة_حلو_سهله #حلاوة_سهلة #وصفة_سهلة #oriental #halwa #dish
Video taken from the channel: Oriental Dish
Semolina Halva (İrmik Helvası)
Semolina halva or irmik helvasi is a classic Ottoman dessert and Turkish people have been cooking this dessert for centuries in their houses. Sometimes semolina halva is cooked with milk, sometimes with pine nuts but it is always a very light dessert. Semolina halva (irmik helvasi) is also a dessert in Turkey cooked after a family member passes away, served at the funerals. In winter Irmik helvasi is served with a cup of warm black tea and in hot summer months it is usually served with a scoop of plain ice cream.
Semolina halva recipe ingredients:
- 1 cup semolina
- 1 cup sugar
- 2 cups milk (or 1 cup milk + 1 cup water)
- 4 tablespoons butter or margarine
- 4 tablespoons crushed nuts (almonds or walnuts)
- optional – toasted pine nuts to top
Semolina halva cooking method:
- Heat the milk and sugar in a small saucepan and stir until the sugar is dissolved. Remove from heat.
- In another saucepan, melt the butter and add the nuts. Cook for 2 minutes.
- Add the semolina and stir until the mixture is thick – the butter has been absorbed into the semolina and the mixture is beginning to change colour.
- Stir the milk and sugar mixture into the semolina. Be careful that the milk does not boil.
- Cook mixture over a low heat until the semolina is cooked to desired texture and the mixture is 1-2 times larger than when you started (such as rice). Remove from heat.
- Place a lid over the semolina saucepan and allow it to stand for 10-15 minutes to infuse.
- Serve with toasted pine nuts sprinkled over the top. You can also serve semolina halva with a scoop of ice cream.
A lot of Turkish desserts can be very sweet. Sometimes too much so. I like this semolina halva recipe because it’s subtly sweet, easy to make, and a great end to Turkish meals.
- Tahini: of course this is a tahini halva so the main flavor ingredient here is tahini paste.
- Confectioner's sugar: Use powdered sugar and not regular granulated sugar.
- Dry milk: for richness and to hold everything well together and form some sort of dough.
- Vanilla extract: this is optional for flavor. You can also use whatever flavor you prefer, rose water, almond extract, and orange blossom are among the most common used flavors for halva.
- Nuts: this is also optional. Use whatever you have, you can also use raisins.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a big bowl, combine powdered sugar, dry milk and flavor of choice. Pour in tahini paste.
- Mix everything until very well combined, the texture will be bit sandy. You can test taste your halva at this point to make sure you like it. Mix in nuts if using.
- Brush an aluminum loaf pan, or you can use silicon pan, with oil and sprinkle some chopped nuts at the bottom if you are using.
- Scoop the mixture into the container and press with your hands to mold. Let it set in the fridge or on the counter for 24 hours until firm enough and molded.
- Use a well stirred tahini paste and avoid lumps.
- It is a good idea to sift the powdered sugar before using.
- Halva mixture should be more like lightly wet sand, not too crumbly and not too doughy like bread dough. If your Halva is too crumbly, add little bit more tahini. To check, take some of the mixture and squeeze it in the balm of one hand, if it crumbled and did not hold a shape for even 2 seconds then it needs more tahini. Do not go overboard with tahini though as it will affect the taste. Most probably one cup will be enough.
- Homemade tahini halva is usually softer than the store bought ones. Manufactured tahini halva uses an ingredient that is not available in the market called "Erk Halawa".
- Halva needs to stay in the fridge for 24 hours before serving to firm up.
- If you do not want to use, or can't find, dry milk you'll have to use more powdered sugar to compensate for the dry ingredient. This approach made halva too sweet for our taste. Others use roasted plain flour instead but to be honest I haven't personally tried that, so you might want to experiment in a small amount first.
How to Make this Recipe
Melt butter and bring to a boil. Simmer over medium heat for approximately 5 minutes.
Gradually add flour, while stirring over medium heat for 5 additional minutes.
Continue to stir until the mixture turns dark tan in color. This should take approximately 20 minutes.
Mix date molasses and water in a small saucepan and bring to a boil. Carefully pour the molasses into the roux (flour and butter mixture). Mix thoroughly until completely combined. There should be no streaks of light and dark colors. The mixture should be a solid brown color.
Transfer the mixture into a loaf pan or other small dish. Press down firmly to pack the halwa using a spatula or the back of a wooden spoon.
Cut into 1"-2" portions using a knife. Cool completely before serving.
Our Recipe’s Origin
We have brought to you the authentic Tahini Halva recipe that we got from a friend from Turkey.
Although, you can easily make Halva at home, in Turkey, it is customary to buy it from a local Halva shop. So you can imagine that the local shops have some secrets which make it taste much better.
That is why, we have tried to bring one of those local Turkish recipes to make your Halva the best it could be without having to fly all the way to to Turkey.
So the variations are endless but if you want to start somewhere, we will suggest you start with our Tahini Halva recipe. We are sure that you will fall in love with the concept and try out the variations yourself.
Step By Step Guide To Turkish Halva Recipe (Tahini/Sesame Halva)
Below steps will help you make this mouthwatering Turkish Tahini Halva with ease. So try it out and let us know in the comments how it turned out for you.
Recipe of Award-winning Turkish Halva (Dessert)
Turkish Halva (Dessert). In modern Turkish cuisine, there are two kinds of helva. (It is also known as halva, halvas, and halwa in other parts of the Arab world.) The first is the dessert type made with a starch base, sugar and butter and other ingredients like nuts and flavorings. Turkish flour helva and semolina helva are served as desserts and on special occasions. Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour.
Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan. In Turkish culture, tahini halva is considered as a breakfast food, snack or dessert.
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, turkish halva (dessert). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
In modern Turkish cuisine, there are two kinds of helva. (It is also known as halva, halvas, and halwa in other parts of the Arab world.) The first is the dessert type made with a starch base, sugar and butter and other ingredients like nuts and flavorings. Turkish flour helva and semolina helva are served as desserts and on special occasions. Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour.
Turkish Halva (Dessert) is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. They are nice and they look fantastic. Turkish Halva (Dessert) is something which I've loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook turkish halva (dessert) using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Turkish Halva (Dessert):
It is especially served at fish restaurants to make a sweet end. People say that the sweet tahini flavor is the best treat to have after fish. There is even a special dessert made out of it at these restaurants: Baked Sesame Halva. It is sometimes garnished with ground pistachio nuts.
Instructions to make Turkish Halva (Dessert):
- First melt the butter in a deep saucepan. Then add flour, slowly stirring over middle heat and wait flour melts and turns brown..
- While doing this, at the same time, melt the sugar in the milk in a pot. We call it "Şerbet/Sherbet)". Just before it started to boil, turn it off..
- Add the sherbet to the flour that comes to the desires consistency and start to mix it with a wooden spoon and turn it off. When it starts to not to stick to the spoon, let it rest for a while. Then you can give it a shape with a spoon or hand. You can serve with cinnamon, hazelnut or walnut. Bon appetit!.
Although the texture is similar to cotton candy, both method and ingredients are different. Halva is any of various dense, sweet, tahini based confections. In global, popular usage it means "desserts" or "sweet", and describes two types of desserts: Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar. Sometimes semolina halva is cooked with milk, sometimes with pine nuts but it is always a very light dessert.
So that's going to wrap it up for this special food turkish halva (dessert) recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
How does the Indo-Caribbean version differ from other recipes?
The term halwa, is used broadly to describe different types of semi-solid reductions based from either flour, nuts, or grains. Some varieties are smooth and soupy or firm and dense, like Turkish delight. Carrot halwa seems to be the most popular type of halwa in Indian and Middle Eastern cultures, however, growing up in an Indo-Caribbean family, when my grandmother referred to halwa she was talking specifically about the halwa I am sharing with you today. She didn't only make this for new baby celebrations, it was something she made whenever all of her daughters were together or just as a simple breakfast.
Indo-Caribbeans also make another type of halwa known as lapsi (although we never call it halwa)- a basic white pudding made essentially from flour, milk, sugar, and ghee. You will typically find lapsi at Hindu prayer ceremonies or jhandis. Check out this recipe for lapsi and puri from Matthew's Guyanese Cooking on Youtube. He does a wonderful job explaining his techniques and his food looks delicious!
- 1 pounds chicken breasts
- 1 1/2 tablespoon virgin olive oil
- 10 ounce red bell pepper
- 1/2 tablespoon garlic
- black pepper as required
- 13 ounce tomato
- 5 ounce mushroom
- 15 ounce mozzarella
- salt as required
- water as required
How to make Turkish Tava
Step 1 Preheat the oven and wash the chicken well
Preheat oven to 350 degree Fahrenheit and grease a medium casserole dish lightly with olive oil. Wash the chicken breast pieces under running water until clean and then keep aside.
Step 2 Add chicken pieces into a skillet
Place a skillet over medium flame and heat 1 tbsp olive oil. Add boneless chicken pieces and cook till the juices runs clear.
Step 3 Blend the bell peppers smooth
Place red bell peppers in a food processor or blender and blend until smooth. Now, combine together chicken, red bell peppers, tomatoes, mushrooms, onion and garlic in the casserole dish.
Step 4 Add salt and pepper to the chicken mixture
Add salt and pepper to the chicken mixture and drizzle the remaining 1 tbsp olive oil over the mixture.
Step 5 Garnish with cheese, bake and serve hot!
Garnish it with mozzarella cheese. Bake the mixture for about 30 minutes, till the cheese melts and becomes bubbly and then serve hot!