Turkish Halva Recipe

This semolina halva recipe is my go-to because it’s like a warm hug from the inside, with the toasty aroma of nuts and butter taking me right back to cozy family gatherings. Plus, it’s super easy to whip up, making it perfect for impressing friends with minimal effort—and a sprinkle of cinnamon gives it that Instagrammable finish.

Crafting an enchanting Turkish halva, which bursts with nutty and buttery flavors, is something I truly enjoy. With a handful of simple ingredients—semolina, sugar, butter, and a couple of mix-ins—this enchanting dessert comes together in no time at all.

In my version, I like adding pine nuts for flavor and texture. Meanwhile, milk and vanilla extract take this semolina halva from good to great, providing a richness that I just can’t do without.

Turkish Halva Recipe Ingredients

• Semolina: Rich in protein, provides a chewy texture.
• Granulated Sugar: Adds sweetness and balances flavor.
• Unsalted Butter: Offers creaminess, enhancing richness.
• Milk: Contributes calcium and smooth consistency.
• Pine Nuts/Almonds: Adds crunch, protein, and healthy fats.

Turkish Halva Recipe Ingredient Quantities

• 1 cup semolina
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 cups milk
• 1/4 cup pine nuts or slivered almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: Ground cinnamon for garnish

How to Make this Turkish Halva Recipe

1. In a medium saucepan, warm the milk over low heat and stir in the sugar until it is dissolved. Add the salt and the vanilla extract, and keep the mixture warm on low heat (do not let it boil).

2. In another large saucepan, melt the butter over medium heat. Stir in the pine nuts or slivered almonds and toast them until they are golden brown.

3. In the saucepan with the butter and nuts, add the semolina. Over medium heat, stir continuously until the semolina and nuts are golden brown and smell as toasty as could be. This should take about 10 to 15 minutes.

4. Pour the warm milk mixture very slowly into the semolina mixture, stirring all the while. Be careful, as the combined mixtures will bubble and steam.

5. Lower the heat and keep stirring until what was once a liquid force pulls away from the sides of the saucepan to form a mass-like structure that thickens in direct relation to how long you keep the stirring paddle in motion. For this step, Worcestershire sauce is optional.

6. Put a lid on the saucepan and let the halva simmer on low heat for another 5 to 7 minutes, allowing the semolina to soak up the remaining liquid and fully expand.

7. Switch off the heat and allow the halva to settle, covered, for approximately 10 minutes to reach the intended consistency.

8. Use a fork to aerate the halva and to separate the grains. Get it into a serving dish. Or, if you want it to be a little more fun, shape the halva into small mounds using a scoop or a mold.

9. If you wish, you can adorn the top with a touch of ground cinnamon for appearance’s sake and to lend an extra hint of flavor.

10. Warm or at room temperature, serve this classic Turkish dessert and enjoy the rich, buttery flavors.

Turkish Halva Recipe Equipment Needed

1. Medium saucepan
2. Large saucepan
3. Stirring spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Lid for saucepan
7. Fork
8. Serving dish
9. Scoop or mold (optional)

FAQ

• Q: Can I use a different type of flour instead of semolina?A: Semolina provides the unique texture of Turkish halva, but you could play around with other coarse flours, like farina, which would yield a somewhat different product.
• Q: How can I make this halva dairy-free?A: You can use vegan butter in place of the butter and a non-dairy milk, such as almond or oat milk. This will change the flavor a bit but is a perfectly good alternative.
• Q: What is the purpose of toasting the nuts?B: Enhancing the flavor of pine nuts or almonds occurs when these nuts are toasted. When served with or in halva, a smooth nutty confection, the toasted pine nuts or almonds juxtapose with the halva’s smoothness and offer a flavor boost.
• Q: Can the sugar be reduced?You can reduce the sugar a little, but it may affect the halva’s sweetness and texture. Adjust to your taste, but tread lightly.
• Q: Is it necessary to use vanilla extract?Vanilla extract provides pronounced flavor, but if it is not available, it can be left out or replaced with a bit of cinnamon or cardamom for a different fragrance.
• Q: How do I store leftovers?A: Keep remaining halva in an airtight container in the fridge for up to a week. Before serving, allow it to reach room temperature or reheat gently.
• Q: Can I add other ingredients for variation?A: Without a doubt! Think about throwing in some raisins or dried cranberries for a fruity zing, or try out various types of nuts to find your favorite.

Turkish Halva Recipe Substitutions and Variations

1 cup semolina may be replaced with 1 cup of fine bulgur for a different texture.
1 cup granulated sugar can be substituted with 1 cup of honey or 3/4 cup of maple syrup if you want to use a natural sweetener.
1/2 cup of coconut oil can be substituted for the 1/2 cup of unsalted butter when making a version of this recipe that is free from dairy.
2 cups of milk can be substituted with 2 cups of almond milk or oat milk for a vegan option.
1/4 cup of pine nuts or slivered almonds can be swapped with 1/4 cup of chopped pistachios to make the recipe more interesting and nutty. Still, almonds and pistachios don’t have the same flavor. And similar to swapping slivered almonds for pine nuts, using pistachios in place of slivered almonds will yield a different taste. See how almonds and pistachios do in the next U.S. agriculture report.

Pro Tips

1. Perfect Toasting: To achieve the best flavor, toast the semolina and nuts patiently over medium heat. Stir continuously until they’re evenly golden brown, as this develops a deep, nutty flavor essential for the dish.