Turkish Semolina Halva

12
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #37147

June 22, 2021



"These will last in an airtight container at room temp for 3 days. Recipe source: Fresh Figs cookbook"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (115.5 g)
  • Calories 283.1
  • Total Fat - 12.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 12.1 mg
  • Sodium - 46.4 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 22.8 g
  • Protein - 4.3 g
  • Calcium - 53.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan over medium heat add the first 3 ingredients (-water) and cook stirring until sugar dissolves. Remove from heat and add the vanilla and cinnamon and set aside.

Step 2

In a large wide bottomed saucepan over medium heat add the butter and oil and stir cooking until melted. Stir in semolina and cook for 10 minutes, stirring constantly.

Step 3

Add the pine nuts and cook for 8-10 minutes, stirring frequently or until the mixture reaches golden brown.

Step 4

Very slowly pour the milk mixture into the semolina -- -careful it may splatter.

Step 5

Decrease heat to low and stir for 4-5 minutes or until the semolina starts to thicken. It is ready when the halva sticks together and comes away from sides of pan.

Step 6

To serve: you can either scoop into bowls and sprinkle with cinnamon and serve warm -- or you can place mixture into a baking dish and flatten with the back of a spoon and let cool and then cut into diamonds or squares -- is done this way it can be stored in an airtight container for up to 3 days.

Tips & Variations


No special items needed.

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