Easy Recipe For Turkish Flour Helva Food

TURKISH FLOUR HALVA - UN HELVASI RECIPE

Steps:

• Mix the sugar and water in a small saucepan over high heat. Once it starts to boil, turn off the heat and set aside to let cool. Crystallization-preventing ingredients such as citric acid (also found in lemon juice) aren't necessary, but feel free to add a small amount for peace of mind if desired.
• This is important to minimize the chances of clumping. Sift a few times for best results.
• Dustwith cinnamon and sprinkle with crushed pistachios if using. Enjoy alongside Turkish coffee or tea, as well as a cup of water, for the most authentic flour halva experience.
• Refrigerate in an airtight container for up to four days and reheat in a microwave or on the stovetop before serving. You may also freeze flour halva for up to three months.

TURKISH FLOUR HELVA

Steps:

• In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
• Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
• When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
• In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.

IRMIK HELVASI (TURKISH SEMOLINA HALVA)

Steps:

• Combine water and sugar in a saucepan. Bring syrup to a boil.
• Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
• Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

THE ORIGINAL TURKISH HALVA

Steps:

• Melt the butter over a medium flame.
• Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
• Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
• Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
• Let it cool and enjoy!