Best 3 Turkish Halwa Recipes
**Turkish Halwa: A Delightful and Diverse Dessert with a Rich History**
Turkish halwa, also known as helva, is a delectable confection that holds a cherished place in Turkish cuisine and is relished throughout the Middle East, Balkans, and parts of Asia. This sweet treat boasts a rich and diverse culinary heritage, with variations found across regions, each offering a unique taste experience. From the nutty and aromatic tahini halwa to the creamy and decadent irmik halva, and the delightfully chewy cezerye, Turkish halwa encompasses a spectrum of flavors and textures that cater to every palate. This article presents a collection of authentic Turkish halwa recipes, each meticulously crafted to guide you in recreating these delectable desserts in the comfort of your own kitchen. Embark on a culinary journey as we delve into the world of Turkish halwa, exploring its captivating history, diverse variations, and the delectable recipes that await you.
### Recipes Included:
1. **Tahini Halwa:** Discover the classic Turkish tahini halwa, a delightful confection crafted from toasted sesame seeds, sugar, and butter. This nutty and aromatic dessert is a staple in Turkish cuisine and is sure to impress with its rich, earthy flavor.
2. **Irmik Halwa:** Indulge in the creamy and decadent irmik halwa, a semolina-based halwa that is a beloved dessert in many Turkish households. This luscious treat features a smooth and velvety texture, complemented by the delicate flavor of semolina and a hint of citrus.
3. **Cezerye:** Experience the chewy and vibrant cezerye, a Turkish delight made from carrots, walnuts, and sugar. This colorful dessert is a feast for the eyes and a delight for the taste buds, offering a unique and refreshing twist on traditional halwa.
4. **Un Helvasi:** Embark on a culinary adventure with un helvasi, a unique Turkish halwa made from chickpea flour, sugar, and butter. This nutty and subtly sweet dessert has a distinct texture and a delightful flavor that is sure to intrigue and satisfy.
5. **Kabak Tatlisi:** Explore the sweet and savory realm of kabak tatlısı, a Turkish dessert that showcases the versatility of pumpkin. This delectable treat features tender pumpkin slices simmered in a syrup infused with spices, creating a harmonious blend of flavors that is both comforting and invigorating.
IRMIK HELVASI (TURKISH SEMOLINA HALVA)
Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour. Serve with cinnamon sprinkled on top if desired. This dish can be served warm or cold.
Provided by Cagla Darveaux
Categories World Cuisine Recipes Middle Eastern Turkish
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan. Bring syrup to a boil.
- Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
- Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 50.8 g, Cholesterol 81.3 mg, Fat 33.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 19.9 g, Sodium 221.1 mg, Sugar 50.2 g
HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
Steps:
- Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
- Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
- Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
- Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
- For Pistachio-Rose Halva
- Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
- Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
- For Cardamom-Chocolate Halva:
- Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
- For Lemon-Poppy Seed Halva:
- Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
- Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
- Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
- For Chocolate-Za'atar Halvah:
- Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
THE ORIGINAL TURKISH HALVA
This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy!
Provided by Ze Turkish Kabobster
Categories Dessert
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter over a medium flame.
- Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
- Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
- Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
- Let it cool and enjoy!
Nutrition Facts : Calories 369.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 72.9, Fiber 0.6, Sugar 50, Protein 3.2
Tips:
- For a smoother halwa, use a fine grater to grate the carrots.
- If you don't have a food processor, you can grate the carrots by hand using the small holes of a box grater.
- Be sure to cook the carrots until they are very soft before adding the other ingredients.
- Stir the halwa constantly while it is cooking to prevent it from sticking to the bottom of the pot.
- Use a wooden spoon to stir the halwa to avoid scratching the pot.
- Add the nuts and raisins just before the halwa is finished cooking to prevent them from becoming overcooked.
- Serve the halwa warm or at room temperature.
Conclusion:
Turkish halwa is a delicious and easy-to-make dessert that is perfect for any occasion. It can be served as a snack, dessert, or even a breakfast food. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a sweet treat, give Turkish halwa a try!
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