How To make Semolina Saffron and Pistachio Helva (Irmik Helvasi)
Karin Brewer 1/2 ts Saffron threads
2 tb Hot milk
1/3 c Shelled unsalted pistachios
9 tb Unsalted butter
1 c + 2 to 4 tb sugar
2 c Milk
1 c Semolina
Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green. Remove as much skin as you can from them and set aside. Dissolve the sugar in the milk over low heat and keep the mixture hot. Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes. Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously. Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes. Fold in the pistachios and serve warm or at room temperature in bowls. From: CLASSICAL TURKISH COOKING - Traditional Turkish Food for the American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN 0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 4/93
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How to make Turkish Wedding Semolina Halva recipe #shorts
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to be cooked with charcoal
adding butter
adding semolina
mixing will take 2 hours
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1 sack of 50 kilograms of sugar is added to boiling water.
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After boiling, it is ready to be served after 3 hours.
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???????? flour halva
such a simple dessert!
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The traditional Greek dessert Halva #shorts
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Turkish Semolina Halva (filled with ice cream!)
This semolina halva with ice cream is a sweet treat that’s popular in Turkey. Halva is generally quick and easy to make. Typically, semolina halva is flavoured with sweet syrups or vanilla, this version ups the ante with an ice cream filling!
Full written recipe and instructions at:
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Persian Halva #recipeshort #short #halva #halvarecipe
My recipe for halva.
SUGAR: 1 cup
ROSE WATER ⅔ cup
SAFFRON: ⅓ teaspoon ground saffron, diluted in 1-2 tablespoons of water
WATER: 1 cup
WHEAT FLOUR: 2 cups
BUTTER: 2 sticks, melted
OIL: ¼ cup
1. Combine water, sugar, rose water and saffron on medium high heat. Allow to come to a boil, then turn off and remove from heat.
2. Stir wheat flour in a heavy pan until golden, about 15 minutes on medium heat. Then add the melted butter and oil and continue to stir on medium heat for another 15 minutes. You are essentially lightly frying the flour, and will need to stir continuously to avoid burning.
3. Remove the pan from the heating element, wait 2-3 minutes and then pour the liquid mixture over the flour, being careful not to get splashed. Then start stirring until it is all incorporated. Halva will look like a fine paste.
4. Optional, add 1-2 tablespoons of granulated sugar to the halva, and stir in. This will slightly affect the texture.
5. While halva is still warm, spoon into platters, using the tip of a spoon to give the halva some texture. Decorate with nuts of your choice.
6. Refrigerate until ready to eat.
#halva #persianhalva #persianrcipe #reelrecipe #reelvideo #reels #halvarecipe #recipeshort