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Halva is a common dessert in Turkiye and many Middle Eastern countries. There are many varieties of halva in many different countries.
Flour halva (un helvası) and semolina halva (irmik helvası) are common in Turkish cuisine. Basic ingredients are flour (for un helvası) and semolina (for irmik helvası). Cooked with butter, oil, sugar, milk, and cream.
These flour and semolina halva varieties are popular in the Middle East and Asia.
In some old books and documentaries, halva was made in houses during Ottoman time and distributed among friends and neighbors. Especially on the first day of the 3 important months in the Islamic calendar (Hijri Recep, Shaban, Ramadan), homemade halva is made and placed in small bowls and distributed to every neighbor.
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| Picture of "helvacı" seller during the ottoman time in 16th century. by Surnāme-i hümāyun |
In Turkiye, as tradition and customs halva (helva) is served on some special occasions such as births, circumcisions, weddings, and religious gatherings. And when someone leaves or returns from Hajj(pilgrimage) and during Ramadan.
When a person has a new house or school graduation, and other important days they want to celebrate.
Not only that, but halva is also to be served at funerals or when someone is dead.
Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva's texture can be like a very buttery, moist clumpy couscous to something gelatinous and translucent, while sesame-based halva is drier and more crumbly.
Here in Turkiye, we can find many kinds of helva/ halva varieties based on ingredients, cooking methods, or shapes.
For example, in Turkish cuisine, we have Yaz Helvası, Tahinli Cevizli Helva, Pekmezli Un Helvası, Sütlü Un Helvası, Pekmezli İrmik Helvası, Saray Helvası, Cevizli Un Helvası, Mısır Unlu Helva, Karışık Helva, Tahinli Un Helvası, Tahinli İrmik Helvası
And the list could be longer, and I will try to share as much as I can soon.
But today as a start, I will share one of my family's favorites; irmik helvası or semolina halva. This recipe is a classic one based on the recipe I took from my "şeker bank tatlı kitap" (Dessert recipe book from Şeker bank) with some adjustments.
İrmik helvası or semolina halva is a Turkish dessert made by roasting semolina with butter or margarine and sometimes mix with oil, then added with a sugar-milk mixture.
Other ingredients such as pine nuts, almonds, or pistachio can be added if desired. It can be eaten hot or cold. High-calorie semolina halva is rich in fiber.
How to serve it?
It absolutely can be enjoyed as it is with or without any topping. Or with "elastic" iced cream called "maraş dondurma".
So, if you are looking for a very easy, quick but delightful dessert, you must try this Turkish semolina halva. And leave me a comment below about how do like or hate it 😊
İrmik Helvası. Turkish Semolina sweets/ halvah.
By: Çitra's Home Diary
Serve 5-6 shares
Ingredients:
🍨 3 cups (855 gr) whole cream milk
🍨 1 ½ - 2 cups (365-490 gr) sugar. Depends on how sweet you wanna go
🍨 150 gr butter
🍨 ¾ Turkish teacup (100 gr) sunflower oil
🍨 2 cups ( 400 gr) fine-grain semolina
1 cup=250 ml
How to cook:
1) In a saucepan, add milk and sugar. Heat just until sugar dissolves. Set aside and keep it warm.
2) In another big heavy-bottomed pan, heat butter and oil over medium heat until butter melts. Add in semolina, lower the heat and stir semolina until it changes color a bit darker but do not burn. It may take 10 to 15 minutes. If you want lighter color you may just need 10 minutes to cook.
3) Then carefully add the sugar+milk mixture into the semolina pan. The semolina might splash, so keep away a bit from the stove. Keep stirring to avoid any lump.
Lowest the heat and keep stirring for a couple of minutes.
4) Cover the pan and turn off the heat. Let it rest and DO NOT open the lid for about 15 minutes.
5) After 15 minutes, turn on the stove at the lowest heat and start to mix the semolina sweet. Mix and stir it for about 5 minutes or until it looks moist and slightly oily. Turn off the heat and your irmik helvası is ready to serve.
Serve warm or room temperature with tahini and sprinkle with pistachio.
I serve it with Turkish iced cream.
Afiyet olsun, enjoy.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
PIN THIS FOR MAKING LATER
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BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Merhaba dari Türki semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.
Helva ini mempunyai banyak sekali variannya ya tergantung dari bahan dan cara pembuatannya.
Sedikit cerita tentang helva ini ya.
Tradisi di Turki, helva dibuat dan disajikan biasanya untuk memperingati acara khusus seperti kelahiran, khitanan, pernikahan, dan pertemuan keagamaan.
Atau ketika seseorang pergi atau kembali dari haji, juga umum dibuat dan disajikan selama Ramadhan.
Ketika seseorang memiliki rumah baru atau kelulusan sekolah, dan hari-hari penting lainnya yang ingin mereka rayakan.
Tidak hanya itu, halva juga disajikan pada saat pemakaman atau saat seseorang meninggal.
Selain itu helva juga banyak dijual dijalan-jalan hingga kini. Dari buku resep kudapan manis Turki yang saya punya, disebutkan helva juga banyak dijual sejak masa usmaniya (ottoman) dulu.
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| Picture of "helvacı" seller during the ottoman time in 16th century. by Surnāme-i hümāyun |
Resep ini saya sadur dari buku kudapan manis Turki klasik, jadi resepnya otentik seperti orang-orang jaman dulu bikin.
Yuk... yang ingin coba resep klasik irmik helvası ini, saya juga coba bikin video untuk ilustrasi bagaimana cara membuatnya. Ternyata gampang dan cepat kok 😊
İrmik Helvası. Turkish Semolina sweets/ halvah.
By: Çitra's Home Diary
hasil jadi 5-6 porsi
Bahan-bahan:
🍨 3 gelas (855 gr) susu segar atau UHT
🍨 1 ½ - 2 gelas (365-490 gr) gula pasir (sesuai selera)
🍨 150 gr mentega (atau margarin boleh)
🍨 ¾ gelas teh turki (100 gr) minyak sayur, saya pakai minyak biji matahari
🍨 2 gelas ( 400 gr) semolina
1 gelas=250 ml
Cara membuat:
1) Dalam panci sedang, campur susu dan gula. Masak dengan api sedang cukup sampai gula larut saja. Sisihkan tapi jaga agar tetap hangat.
2) Masak mentega/ margarin dan minyak sampai mentega leleh. Lalu masukkan semolina. Masak dengan api sedang sambil terus diaduk hingga berubah warna. Kurang lebih 10-15 menit. Jika ingin warna helvanya nanti berwarna agak terang, proses memasaknya cukup 10 menit saja agar warna semolinanya tidak terlalu merah/ brown.
Note: Jika suka bisa ditambahkan pine nut atau kenari (ceviz) pada proses ini.
3) Lalu masukka campuran susu+gula tadi. PELAN-PELAN saja agar tidak meletup-letup. Sambil menuang susu tadi sambil terus diaduk hingga semua susu habis. Aduk agar tidak menggumpal.
4) Lalu tutup panci dan matikan apinya. Biarkan hingga 15 menit. Tutup panci jangan dibuka sama sekali ya.
5) Setelah 15 menit, buka tutup pancinya. Nyalakan api ke yang paling kecil lalu aduk-aduk semolinanya dengan sendok kayu sambil dimasak dengan api paling kecil kurang lebih 5 menit atau sampai semolina helvanya terlihat moist dan agak berminyak.
Helva sipa disajikan.
semolina helva ini bisa disajikan hangat atau suhu ruang. dengan taburan topping dan saus sesuai selera.
Biasanya di Turki dinikmati bersama ice cream khas Turki.
Selamat mencoba. Semoga bermanfaat.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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Check my other yummy recipes:
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| AŞURE (ASHURE). TURKISH MIX NUTS, GRAINS, AND DRIED FRUIT DESSERT |
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| Turkish Moist Chocolate Cake / Islak kek |
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| STEAMED BANANA CAKE. SO EASY AND MOIST CAKE |
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| Turkish Poppy Seeds Semolina Pudding / Revani |
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