Move over brownies—this Turkish classic is taking over dessert tables. Griz Halva, or Irmik Helvasi, is a buttery, nutty semolina dessert you can make with pantry staples in under 30 minutes. Creamy when warm and firm once cooled, this nostalgic sweet is a comforting crowd-pleaser from the Balkans to the Middle East.
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Turkish Semolina Halva
Ingredients:
- 2 tablespoons unsalted butter
- 1 cup semolina (wheat farina)
- 2 cups whole milk
- 1/2 cup granulated sugar
- Optional: chopped walnuts, almonds, or pine nuts
Instructions:
-
Toast the Semolina:
In a heavy-bottomed skillet or saucepan, melt the butter over medium heat. Add the semolina and stir continuously for 5–10 minutes, until it turns golden brown and develops a nutty aroma. If using nuts, stir them in during the last few minutes of toasting. -
Make the Syrup:
In a separate pot, heat the milk and sugar just until it starts to boil. -
Combine:
Carefully pour the hot milk mixture into the toasted semolina. Be cautious—there will be steam. Stir continuously until the mixture thickens into a soft, pudding-like consistency. It should be a bit loose while hot, as it will firm up while cooling. -
Serve:
Spoon onto plates or spread into a small baking dish, smooth the surface, and slice when set. Serve warm or at room temperature.
Homemade Flour Halva:
Melt 1/2 lb butter or lard in a pot, stir in 4 tablespoons of all-purpose flour, and toast until golden. Meanwhile, boil 1 cup sugar with a bit of water and vanilla. Slowly combine the syrup with the flour mixture, stirring until thick. Scoop with a greased spoon and let cool before serving.
Dark Halva with Walnuts:
Fry 2 lbs semolina in 1/2 lb lard for 45 minutes, stirring constantly. Midway, add 1 cup walnut halves. Then mix in 1/2 lb sugar and 2 cups hot water. Stir until thick and serve cold.
