Turkish Flour Helva Food

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.

EASY RECIPE FOR TURKISH FLOUR 'HELVA'

Steps:

• Combine the sugar, milk, and water in a saucepan and bring it to a boil. Stir it occasionally until the sugar is dissolved then turn off the heat. If you decide to add optional flavoring like vanilla, rose water or lemon zest, stir it into the hot milk mixture.
• Melt the butter in a large, shallow pan. When the butter is bubbly, add the flour all at once. Work the butter all the way through the flour using a wooden spoon.
• Reduce the heat to low. Stir the flour and butter mixture by turning it over with the wooden spoon. Do this continuously over very low heat for at least 15 minutes. The flour should slowly turn golden brown and take on a toasted aroma. Make sure to turn the mixture over evenly and be care not to let it brown too quickly.
• When the flour is ready, turn off the heat. Add the milk and sugar mixture all at once and let it bubble up. Stir the liquid through the flour as it's bubbling. Continue to stir the mixture as it cools down. The helva will begin to bind together and form a ball. It should be soft but firm and take on a shiny texture.
• While the ball of helva is still hot, you can shape it as you wish. You can use a large spoon to make oval-shaped individual helva, or you can press the helva down in a shallow serving dish. When it's cool, you can cut it into squares.
• Toast the pine nuts by turning them over in a small, nonstick pan over high heat. Press a pine nut on the top of each spoon helva, or press them evenly in a pattern over the top of flat helva.

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.

FLOUR HALAWA- HALVA - ????? ?

Steps:

• make a syrup by boiling sugar and water together, let the sugar dissolve completely and let it boil for 30 seconds and set aside.add the ground cardamom.
• place oil in a pot on medium heat, when it's hot add flour. keep on moving the flour until it becomes light brown in color.
• remove from heat, immediately add sugar syrup carefully, mix it with a whisk until the mixture is consistent and lump-free.
• pour in flat plates, garnish as desired, let it cool and serve.
• tips: you can use any type of flour you like, you can mix in a little whole wheat flour for more thick and grainy texture ( for the dessert in the picture i mixed 3/4 cup of whole wheat flour with 1 1/4 cups all-purpose flour).
• tips: you can adjust sugar measure to your desired sweetness level , 1 cup will give you a light taste, 1 1/2 cup will give you a moderate taste, 2 sups will give you very sweet dessert.
• tips: the water level can be adjusted to achieve the consistancy level you desire, for the recipe in the picture i used 1 cup of water which will give you a light and soft dessert, you can use half the amount of water for a thicker dessert.
• tips: the dessert plates can be left plain or decorated by coconut flakes or chopped walnuts, this is the iraqi way of decorating this halawa, but you may use pistachios, cashews or pecans for this dessert.
• tips: if the halawa didn't have a pouring consistancy, place it in a plate and press it with a plastic spatula and leave it to cool before serving.

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!