Irmik Helvasi (Turkish Semolina Halva)

Irmik Helvasi (Turkish Semolina Halva) is a traditional dessert widely popular in the Mediterranean and Middle Eastern countries. This delicious pudding is enriched with butter & pine nuts and then soaked in hot syrup.

What makes this Turkish Semolina Halva dessert recipe so special is that it is extremely easy to make and can be prepared with a few ingredients.

Helva (or Halva) has an important place in Turkish culture. It symbolizes good fortune and is made not only during religious holidays like Ramadan, but also during important life events like moving houses, births, deaths, or marriages.

It is still a tradition to make helva and share it with family and friends on such occasions.

What is Helva?

Helva or halva is a dessert that originates from the Ottomans usually made with semolina, flour, or tahini paste cooked with butter and nuts and then soaked in syrup. This delicious dessert varies from region to region or even from family to family and is a good example of traditional Turkish cuisine.

Every cook has a slightly different way of flavoring their helva and the most common flavorings are vanilla, cinnamon, dried fruits & nuts, honey, and orange zest.

Why This Recipe Works?

• This delicious semolina halva is full of Mediterranean flavors, very easy to make, and has a great ending to our favorite Turkish meals.

• All you need is five basic ingredients you might already have in hand to make this special dessert.

• Just like Un Helvasi - Turkish Flour Halva, you can serve your Turkish Semolina Halva on every special occasion and at all kinds of dinners.

• Create your version by adding or excluding flavorings such as walnuts, honey, vanilla, coconut milk, lemon or orange zest, and currants.

• It is a crowd-pleaser, this recipe will give you around 6 to 8 portions!

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Semolina - "Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings," says Wikipedia. I use coarse semolina which can be found in Turkish or Middle Eastern shops. You can also buy it online from Amazon .

• Butter - Use good quality unsalted butter for the best results. Although you can substitute it with olive oil for a dairy-free / vegan version, butter is the most significant flavoring for this Turkish dessert.

• Milk - You can use semi-skimmed or full-fat milk. Replace it with water for a dairy-free / vegan version.

• Pine nuts - In Turkey, Irmik helvasi is traditionally made with pine nuts. However, you can use any nuts you prefer such as pistachio nuts or walnuts.

• Sugar - Both caster sugar and granulated sugar work perfectly for the syrup.

Step-by-Step Instructions

Making this silky and buttery semolina halva is very easy. However, to achieve the best results, you need to follow a few simple steps:

In a medium saucepan, combine the milk, water, and sugar. Place the pan on medium heat and stir it occasionally until the sugar dissolves, then remove it from the heat.

Place the butter in a wok or non-stick pan and put it on medium-low heat. When the butter melts, add the pine nuts and sauté for a few minutes until it starts changing color.

Lower the heat, and add the semolina to the pan.

Cook the semolina for approximately 15 minutes, until it is golden brown, stirring occasionally to prevent the mixture from burning.

Allow the semolina to brown and get fragrant without burning it, or else the halva will become bitter. 

When you notice the color of the semolina begins to brown, add milk and water and stir.

Cook the halva over low heat until the syrup is absorbed and the helva is thickened, then remove the pan from the heat.

Let the helva rest until all the liquid is absorbed and it's cool enough to handle.

When you're ready to serve it, you can shape your helva into quenelles using two spoons.

For an easier option, use a small bowl to shape them or simply spoon them into individual bowls. Sprinkle some cinnamon on top before serving.

Top Tip From the Chef

Making Irmik Helvası is very easy but you’ll need to stay near the stove to make sure the pine nuts and the semolina are cooked for just the right amount of time.

They should turn golden but not brown. If the semolina burns, your pudding is destroyed, therefore you’ll have to start over. 

How to Eat Irmik Helvasi (Turkish Semolina Halva)?

You can serve your helva warm or cold. Sprinkle it with cinnamon and some more chopped nuts or serve it with a dollop of Homemade Turkish Ice Cream - Maras Dondurma or Turkish Kaymak when it is still warm.

And of course, the same as Baklava Cheesecake and Kadaif Dessert - Turkish Tel Kadayif, this nutty and sweet dessert pairs perfectly with a nice cup of Turkish tea or Salep - Turkish Hot Milk Drink (Sahlab)!

Storage Instructions

You can store the leftover Irmik Helvasi in an airtight container at room temperature for up to 3 days. If you want to store it for a longer period, you can refrigerate it for up to a week. Before serving, let it come to room temperature and fluff it up with a fork.

If the texture has become hard or dry, you can reheat it gently in a non-stick pan or the microwave with a little bit of milk or water.

Recipe FAQs

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious Turkish halva dessert as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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