Turkish Semolina Halva
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
"These will last in an airtight container at room temp for 3 days. Recipe source: Fresh Figs cookbook"
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.
Related
