Semolina halva

Semolina halva

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Halva is made to commemorate the passing of loved ones, and in memory of the joy they brought to the family and community. I make this on the anniversary of the loss of my brother, Murat, and share it with my customers, friends and suppliers. It makes me think of his beautiful smile, which I will hold close to my heart forever.

Ingredients

Quantity Ingredient
100g pine nuts
20g unsalted butter
1 cup semolina
500ml milk
1 cup sugar

Method

  1. Stir the pine nuts in a dry frying pan over high heat until golden.
  2. Put the butter and semolina in a non-stick frying pan and cook, stirring constantly, for 15 minutes. Add the toasted pine nuts and cook, stirring, for 5–10 minutes, or until browned.
  3. Put the milk and sugar in a saucepan and stir until the sugar has dissolved. Bring to the boil, then carefully pour the milk mixture over the semolina mixture and stir until thoroughly combined. Take care when adding the milk because the semolina mixture will bubble up.
  4. Allow the halva to stand for 20 minutes, then spoon it into bowls and serve at room temperature.

Note

  • This is a beautiful comfort food, and is perfect for breakfast as well as dessert.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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