Desserts
Helva (Semolina Halva) – Turkish Dessert with Tahini
Original name: Helva (Halva)
About this dish
Helva, the beloved Turkish semolina halva, is a fragrant, comforting dessert often made to honor guests or celebrate special moments. This version uses semolina, butter, and sugar, with a nutty hint of tahini and pine nuts.
The texture is crumbly yet tender, and the flavor is delicately sweet with a warm, toasty note. A perfect way to experience Turkish home cooking.
Ingredients
UK and US measurements are both included for every recipe.
Fine semolina
grain250 g
Imperial measurement: 1 1/2 cups
Unsalted butter
fat100 g
Imperial measurement: 7 tbsp
Granulated sugar
other200 g
Imperial measurement: 1 cup
Water
liquid400 ml
Imperial measurement: 1 3/4 cups
Tahini (stirred well)
other60 ml
Imperial measurement: 1/4 cup
Pine nuts
other30 g
Imperial measurement: 1/4 cup
Ground cinnamon
spice1 tsp
Method
Toast the semolina
10 minutesIn a heavy-bottomed pot, melt the butter over medium heat. Add the pine nuts (if using) and toast for 1 minute, then add the semolina. Stir constantly with a wooden spoon until the semolina turns golden brown and smells nutty, about 8-10 minutes.
Make the sugar syrup
5 minutesIn a separate saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat.
Combine and cook
7 minutesSlowly pour the hot sugar syrup into the toasted semolina mixture while stirring continuously. Be careful of steam. Add the tahini and stir well. Reduce heat to low and cook, uncovered, for 5-7 minutes, stirring occasionally, until the mixture thickens and pulls away from the sides of the pot.
Let it rest
10 minutesRemove the pot from heat. Cover and let the halva rest for 10 minutes. This allows the moisture to absorb and the texture to become fluffy.
Serve
2 minutesFluff the halva with a fork. Spoon onto a serving plate, sprinkle with cinnamon, and serve warm or at room temperature. Traditionally, it is eaten with a spoon or scooped with flatbread.
Equipment
- Heavy-bottomed pot
- Saucepan
- Wooden spoon
Nutrition facts
Tips
- Stir the semolina constantly while toasting to prevent burning, a golden colour is what you want.
- Take care when adding the hot syrup—it will steam vigorously. Pour slowly and stir steadily.
- For extra richness, replace some water with milk, but be aware the texture will be softer.
- Helva keeps well at room temperature for up to a week, but it's best eaten within a day or two.
Serving suggestions
- Serve helva as a dessert after a Turkish meal, alongside strong black tea or Turkish coffee. It can also be enjoyed with a dollop of kaymak (clotted cream) or ice cream for a decadent twist.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.