Turkish Semolina Halva 'İrmik Helvası'

Hi , everyone .

This is a , we are making a traditional dessert from the name is used for referring to a wide variety of confections with the most geographically common type based on fried semolina grain , which we call it is popular in Turkey as well as the Middle East .

Some parts of Asia and eastern Europe .

It's easily made on a stove top and can be done in 20 minutes .

I will also show you how you can serve in different styles and with ice cream as well .

So let's get started .

I have one cup semolina , two tablespoons , all purpose flour , half cup mix of vegetable oil and butter .

Uh I have about one tablespoon butter in here and eight mL of uh vegetable oil , one cup , whole milk , one plus two third of a cup , water , one cup sugar .

These are for the syrup and about half cup chopped walnuts .

I'm using a white pan .

It's ok to use non stick or a regular stainless steel .

I added the oil and butter and after the butter melts adding the , this is a coarse one .

I think we have one type actually .

And in Europe , I know that uh they have different er , sizes .

So I want to show you closer and eating the two heaped tablespoons of flour as well and going to fry everything for at least about 15 minutes .

On medium low , you have to continuously a , in order to not burn it .

And meanwhile , I'm gonna prepare the syrup , adding the milk and the water .

And in the second time I made the same recipe that you will see .

Later on .

In the video , I updated the amounts of the syrup .

I'm gonna show you .

So stay tuned and please watch until the end .

And here I continue to fry saute , I can say , and you can see it's gonna get brown .

The important thing here is you have to be a patient and uh fry it slowly .

If you do it on high heat , it will burn because of the uh high heat coming from the oils .

So it should be on medium low and you have to continuously stir for at least 15 minutes .

In the end of the cooking time , I edit my chopped walnuts .

And traditionally we do use pine nuts for it , but it's OK to experiment with other nuts .

You can also try with almonds as well .

I continue to stir with the nuts so I can get some of the flavor out and my syrup is not boiled .

I heat it up until the sugar is dissolved .

And now it's time to add the syrup .

But you have to be careful because of the steam .

You can cover it with a lid from side and slowly pour the syrup and wait for about 30 seconds until the high bubbling cause the a little bit and then steer it gently first .

It will look like a mess to syrupy .

But the so all the syrup in about 34 minutes after it talks to syrup .

By the way , the heat is still on a very low heat .

I edit the two tablespoons grape molasses .

You can use other molasses too .

This is just to give some more deeper like amber color and more intense flavor to it .

The or in Turkish , it usually served warm or either at room temperature , you can simply spoon it to a bowl , but you can also shape it while it's still warm .

And uh I want to show you some ideas how you can do it .

I'm skipping this serving part faster because I'm gonna show you in more detail with the second time I made the recipe .

So here it is again , I use the same amount of semolina butter oil .

Everything at this time .

I'm using stainless steel pan .

Here is the syrup gently being careful with the steam .

And the difference is actually after the he was soaked , all the syrup , I added half cup more syrup for an extra creamy texture .

And this time uh mix the mass the grape molasses with the syrup , the water .

Actually , it's just warm water .

Since I'm mixing it with the mass , the grape molasses and with this amount including the , the grape mouses , the texture and the consistency was even more perfect .

And you will understand when you try it here , it's done .

So now I'm gonna show you two ways of uh shaping one with two spoons , using two spoons .

You just scrape the head from one spoon to another .

This is a classic way of shaping it .

And as you can see , it becomes a scoop like an oval shape .

You can also use ice cream scoop for it another way to do it .

But my favorite one was the one filled with ice cream .

You just simply cover a nice small , a one serving size ball with a stretch feel at the pressing from the center to side and fill the center with vanilla ice cream about half day because we're gonna close it with the more again , let me remind you the should be a warm , not too hot .

Otherwise the ice cream would melt right away , but it should be warm .

And if you do it earlier than serving time , you can reheat it the or the next day .

Here it is .

I wanted to serve it with a generously with some pistachios and here we are bar filled with cold ice cream .

Heavenly .

It's so delicious .

I , I hope you give it a try and like it .

I'm sure you would .

Uh and uh please share your comments with me if you try and your photos as well .

Thanks for watching .

I have many dessert recipes .

You can check .

I will put the links in the description box below .

I hope to see you in another delicious Turkish food recipes and travel vlogs to .