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Tag Archives | semolina halva

Semolina Halva with Pine Nuts – Irmik Helvasi

The semolina halva, Irmik Helvasi, is amongst the foods  that is dear to my heart. I love the comforting Semolina (Irmik) halva and its inviting aroma takes me right back home. Semolina Halva is also the traditional dessert during religious occasions and Holy Nights in Islam, where it is customary to share the halva with family and friends.

Buttery semolina with crunchy pine nuts and cinnamon, delicious and comforting - takes me right back home

Buttery semolina with crunchy pine nuts and cinnamon, delicious and comforting – takes me right back home

Irmik Helvasi, Semolina halva is one of the most well known halvas in Turkey. Halva (helva) signifies good fortune and is made not only during religious festivals, but also events like moving houses. It is also traditional for a bereaved family to offer semolina halva to friends when a family member passes away.

Although Irmik helvasi, Semolina Halva, is made with such simple ingredients like semolina, butter, sugar and pine nuts, it requires skill to get it right and is regarded by some as a culinary masterpiece. The silky blend of buttery semolina with crunchy pine nuts offers such a wonderful blend of texture and taste; the dust of cinnamon over halva complements really well too.

Many versions of semolina halva are available in different cuisines; Turkish version of semolina halva uses coarse semolina, rather than the semolina flour. You can find coarse semolina in Turkish, Middle Eastern shops; even at shops specializing in Mediterranean cuisine. In the US, the online Turkish store also carries coarse semolina.

I hope you enjoy this comforting, delicious semolina halva.

Adapted from Ghillie Basan’s The Complete Book of Turkish Cooking

Serves 6-8

110gr/4oz/1/2 cup butter

60ml/4 tbsp light olive oil

450gr/1 lb. /scant 2 ¾ cups coarse semolina – irmik –

45ml/3 tbsp pine nuts

900ml/1 ½ pints/ 3 ¾ cups milk – whole milk preferred-

335gr/12oz/1 ½ cup sugar

10 ml/ 2 tsp ground cinnamon to decorate

15ml/1 tbsp sautéed pine nuts to decorate – optional


Stir in the pine nuts and semolina to cook with the butter and olive oil.

Stir in the pine nuts and semolina to cook with the butter and olive oil.

Melt the butter and olive oil in a heavy pan, stir in the pine nuts and semolina and cook over a medium heat, stirring all the time, until lightly browned.

In the same time, warm the milk in a separate pan and stir in the sugar, mix well and let the sugar dissolve. Turn the heat off once the milk is hot (but not boiling) and sugar is dissolved.

Pour the milk & sugar mixture into semolina & pine nuts mixture and lover the heat. Mix well and cook over low heat until the milk has been absorbed; stirring continuously for about 10-15 minutes. Turn the heat off. Place a paper towel over the pan and cover with the lid, let the helva rest for about 10 minutes – the paper towel will absorb all the excess moisture-.

If you like, sauté 1 tablespoon pine nuts in a drizzle of olive oil for a few minutes. Spoon the semolina halva into individual bowls, and serve with a dust of cinnamon and a few sauteed pine nuts over them.

Coarse Semolina Halva - Irmik Helvasi

Coarse Semolina Halva – Irmik Helvasi

Afiyet Olsun,


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Mezzes, Kebabs with Pistachios in Cherry Sauce and Many More – 9th February, Saturday, Turkish Cookery Class & Wisley Gardens on the New Year's Day

My best wishes for a happy, healthy and delicious 2013 to you all, I hope you enjoyed the holidays and this post finds you all well.

Turkish cookery classes are fun, friendly and it is a pleasure to share Turkish cuisine and traditions.

I have an exciting Turkish cookery class coming up on February 9th, Saturday, from 10 am to 12 noon at Oatlands Village Hall, Weybridge, Surrey and I wanted to share the details with you. We will have exotic, refreshing flavors, such as the delicious fillo pastry rolls with cheese and parsley filling (Sigara Boregi)Ground Lamb & Beef Kebabs with pistachio in tomato and cherry sauce, over flat bread with roasted vegetables and many more. These are the dishes you can easily re-create in your home after the class to share with family and friends.

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