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Turkish Semolina Halva
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
"These will last in an airtight container at room temp for 3 days. Recipe source: Fresh Figs cookbook"
Original recipe yields 12 servings
Ingredients
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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