📝 About This Recipe
This classic Anatolian-style Semolina Halva is a comforting, buttery masterpiece that celebrates the humble wheat grain in its most elegant form. Known for its distinctively nutty aroma and melt-in-the-mouth texture, this dessert balances the warmth of toasted semolina with the aromatic floral notes of saffron and cardamom. It is a timeless treat often served at celebrations, offering a rich, caramelized sweetness that is both deeply nostalgic and sophisticated.
🥗 Ingredients
The Grains and Toasts
- 2 cups Coarse Semolina (Triticum durum wheat)
- 3 tablespoons Pine Nuts (or slivered almonds)
- 1/2 cup Unsalted Butter (high quality, European-style preferred)
- 2 tablespoons Neutral Oil (such as sunflower or grapeseed)
The Infused Syrup
- 1.5 cups Whole Milk (full fat for richness)
- 1 cup Water (filtered)
- 1.5 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1 pinch Saffron Threads (crushed)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 teaspoon Vanilla Extract (pure extract)
For Garnish
- 1 teaspoon Ground Cinnamon (for dusting)
- 2 tablespoons Pistachios (finely crushed)
- 1 teaspoon Dried Rose Petals (culinary grade, optional)
👨🍳 Instructions
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1
In a medium saucepan, combine the milk, water, sugar, crushed cardamom pods, and saffron threads. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
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2
Once the syrup reaches a simmer, turn the heat to the lowest setting to keep it hot while you prepare the semolina. Do not let it boil vigorously or the liquid will evaporate.
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3
In a large, heavy-bottomed pot or a deep wide skillet, melt the butter and neutral oil over medium-low heat.
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4
Add the pine nuts to the melted butter and sauté for 2-3 minutes until they just begin to turn a very pale golden color.
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5
Pour the semolina into the pot. Stir immediately with a wooden spoon to ensure every grain is coated in the butter mixture.
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6
Lower the heat to medium-low and begin the toasting process. This requires patience; stir constantly for 15-20 minutes. The semolina should transform from a pale yellow to a deep, rich golden-brown hue.
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7
Watch the semolina closely as it nears the 18-minute mark. It should smell nutty and aromatic. If it smells burnt, the heat is too high.
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8
Carefully remove the cardamom pods from the hot syrup using a slotted spoon.
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9
This is the critical step: Carefully and slowly pour the hot syrup into the toasted semolina. Be cautious as it will steam and splatter vigorously. Use a long-handled spoon to stir continuously.
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10
Stir in the vanilla extract. Continue to cook the mixture over low heat, stirring constantly, until the semolina has absorbed all the liquid and the mixture begins to pull away from the sides of the pot.
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11
Turn off the heat. Place a clean kitchen towel over the pot, then secure the lid on top of the towel. This absorbs excess steam and helps the grains fluff up.
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12
Let the halva rest undisturbed for at least 15 minutes. This 'breathing' time is essential for the perfect texture.
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13
After resting, fluff the halva gently with a fork. You can serve it warm by scooping it into small bowls or pressing it into a decorative mold.
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14
Garnish with a dusting of cinnamon, crushed pistachios, and a few dried rose petals for a beautiful finish.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the semolina from scorching during the long toasting process. Do not rush the toasting; the deep golden color is where all the flavor lives, but a single minute of neglect can burn the grains. If you prefer a more crumbly texture, use only water for the syrup; for a creamier, pudding-like halva, use all milk. Ensure both the syrup and the toasted semolina are hot when they meet to prevent clumping and ensure even absorption. Store leftovers in an airtight container; they can be reheated with a splash of milk to restore the soft texture.
🍽️ Serving Suggestions
Serve warm with a dollop of thick clotted cream (Kaymak) or a scoop of vanilla bean ice cream. Pair with a small glass of strong, bitter Turkish coffee to balance the sweetness. Enjoy alongside a glass of hot black tea infused with a slice of lemon. For a modern twist, serve with a side of tart berry compote to cut through the richness. Scatter fresh pomegranate seeds over the top for a bright, acidic pop of flavor.