Semolina Helva, or helva in general, (as it's known in Turkey — halvas in Greece, halva in the Middle East, and halwa in India and Pakistan) is a group of desserts based on either starch like flour or semolina, or nuts like sesame seeds. Yet, the dessert is one of the most traditional Turkish desserts and it is totally worth giving it a try!
Dessert helva in Turkish cuisine is prepared by browning large amounts of semolina or flour in butter, then adding sweetened milk or water to create a soft, cooked paste. Helva desserts vary greatly from region to region and family to family. Moreover, they and are a good example of Turkish regional cuisine. Every cook has a slightly different way of flavoring their helva. Some prefer it plain, while others add flavors like rose water, vanilla, cinnamon, and orange zest.
Before serving, helva takes a form into decorative shapes with a spoon or by using a mold. You can also serve it in loose pieces and eaten with a spoon. Semolina helva with pine nuts is the most popular helva in Turkish cuisine. In Turkish, people call it as irmik helvası (ear-MEEK' hell-VAH'-suh).
The Important Role of Semolina Helva in Turkish Culture Helva plays an essential role in Turkish culture. It's a dessert that's traditionally prepared at milestone events in a family's life. You can find helva in all important life events, to commemorate births, deaths, marriages, circumcisions, leaving for and returning from army service, and even as a prayer for rain! Helva is also served on religious holy days and during holidays like Ramadan and Eid Al-Adha. During the Ottoman period, it was common practice for helva people to distribute to the poor on Fridays, Islam's holy day of the week. According to a common say, in every "proper" Turkish household, the housewife has a big wooden spoon and a copper pot to make helva. Preparing and sharing helva is a way that neighbors socialize, grow friendships, and communicate throughout their community. Try this easy recipe for helva and share it with your family and friends. Ingredients
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