Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, November 13, 2005

Flour Helva

(Un Helvasi)

Flour Helva
125 ml unsalted butter
1 cup flour
2 tbsp pine nuts

Syrup:
200 ml sugar
1/2 cup water
1/2 cup milk

Cook all the syrup ingredients, put aside and let warm.

Put the butter, flour and pine nuts in a large pot. Stirring constantly, cook on medium-low heat until the colour turns to a light golden shade. Add in the warm syrup. But be very careful when you do this as it will spit. Stir until the mixture becomes doughy and leaves the edges of the pot. Turn the heat off.

Take one tablespoon of the Flour Helva and using a tablespoon (picture), give it an oval shape using the sides of the pot (picture). Arrange each piece on a serving dish. Serve immediately. Store the rest in the fridge. Flour Helva is also very tasty when cold.

This traditional Turkish dessert is very quick and easy to cook, and makes a great snack.

Labels:


26 Comments:

At 1:48 PM, Anonymous Anonymous said...

Hello Binnur !
Today I tried out your Helva recipe. Everything worked out as you wrote but my Helva looks very differnt than yours. It's not brown it's light golden and it's very doughy. I cooked and stired it until it left the edges of the pot. Can you maybe tell me what I did wrong ? Ireally want to cook Helva.

Bye
Rabiya

 
At 10:17 PM, Blogger Binnur said...

Hi Rabiya,
When you cook flour it takes a light golden colour, but when you add
the syrup in it, the colour turns out light brown. You probably cooked
it for less time. When Helva is hot it is doughy and you can give it a
nice shape. Please try one more time:)

 
At 5:04 PM, Blogger Leyla said...

very nice, similar to my mother's recipe, except she does not use pine nuts

 
At 7:25 AM, Anonymous Anonymous said...

Hi Binnur, I did try this recipe and it was very delicious - as good as my mums! Thanks
Ayten

 
At 12:10 PM, Anonymous Anonymous said...

I was in Istanbul recently and had some helva there. It involved Tahini and was almost liqiud when it arrived at our table. When i put it in my plate it started becoming firmer as it cooled and on eating it became quite chewy. I asked the waiter multiple times but they were all unable to help. Any idea how that particular one was made? Any help would be appreciated.

 
At 12:37 PM, Blogger Binnur said...

Hi,
There are so many dishes and desserts in Turkish Cuisine that look like each other:) If you could give me the name, I would be more helpful.

 
At 2:15 AM, Anonymous Anonymous said...

I was told it was just called helva. The waiter showed me a white hard crumbly piece of something saying it was tahini and said all they did was add some milk to it and put it in the oven or something. Any idea?

 
At 9:40 AM, Blogger Binnur said...

Hi,
What you are asking for Firinda Tahin Helvasi which is so delicious:)
I am going to post it for you soon:)

 
At 3:40 PM, Anonymous Anonymous said...

Hi Binnur..i like your site and its really help me what should i cook..am new comer so just learn many thing..how i can buy butter? what is butter in turkce? where i can buy?

 
At 5:40 PM, Blogger Binnur said...

Hi,
Thank you:) Butter is tereyag in Turkish. You can easily find it any supermarket at the dairy section.
Here is a dictionary where you can find further translations.
http://www.seslisozluk.com
I also have a Turkish version of all my recipes. I use the same order (same dates). If you need to find translations, this can be helpful :)

 
At 2:53 PM, Blogger Lisa said...

Approximately how many does this recipe make?
Also- I read it correctly in that after you form it into ovals, it doesn't need anymore cooking, right? No baking or anything?

 
At 4:32 PM, Blogger Binnur said...

Hi Lisa,
This recipe makes app. 21. No, it doesn't, it is already cooked:)

 
At 3:28 AM, Anonymous Anonymous said...

Hi,
does it need the pine nuts, or can you leave them out? Cause im doing turkey for a hospitality assignment and things i make can't have nuts in it :(
thanks
em

 
At 4:03 PM, Blogger Binnur said...

Hi,
Traditionally it should be pine nuts. But if you don't have it try to use walnuts or pistachio.

 
At 10:05 AM, Blogger Olivia said...

Hello,
I've just been to Turkey for holidays and had "helva" at a restaurant. It was a warm sauce made from sesame with lemon and cinnamom, some pieces of walnuts, shreded dry coconut. The guide told me to buy the "tablet" at the store and then heat it in aluminium foil in the oven. Is that how you do it?
Thanks for your help
Gabriela

 
At 4:14 PM, Blogger Binnur said...

Hi Gabriela,
I've already posted Tahini Helva in the Oven (Guvecte Tahin Helvasi) which is under the Dessert section. Here is the address:

http://www.turkishcookbook.com/2008/11/tahini-helva-in-oven.php

On the site, below the google ads on the right, there's a search box. So you can search on my site if "TC" is selected, it will help you to find any recipe that I have posted.
Take care,

 
At 2:31 PM, Anonymous Anonymous said...

hello. i need to make helva for company arriving to mourn the passing of my mother in law. how long do you cook the flour before adding the syrup? 10 minutes or more like 40 min?
thank you
arnaut

 
At 4:54 PM, Blogger Binnur said...

Hello Arnaut,
It is hard to give time:) As I indicated in the recipe "Stirring constantly, cook on medium-low heat until the colour turns to a light golden shade."
Take care,

 
At 11:21 AM, Anonymous Ghaffar Nagi said...

Hello Binnur!
I tried this recipe,but like Ms.Rabia,mine also turned out golden and very doughy,not like yours,firm and brown.So as you said it need cooking,by that you mean the helva or the sauce,And how much do you cook the sauce,like till its caramel like or just syrupy,and not that sticky.
Thanks

 
At 2:01 PM, Blogger Binnur said...

Hi Ghaffar,
Like I explained to Rabiya:)
When you cook flour it takes a light golden colour, but when you add the syrup in it, the colour turns out light brown. You probably cooked it for less time. When Helva is hot it is doughy and you can give it a nice shape. Please try one more time:)

 
At 11:38 AM, Anonymous Anonymous said...

can you give a recipe about solid halva ( it is pressed, dark brown, we can eat too less from that )

 
At 3:53 AM, Anonymous Anonymous said...

With this recipe you do need to stir it for a long long time so it doesnt come lumpy and the texture is correct with the colour. that is the one of the important key things to do

 
At 5:05 PM, Blogger Binnur said...

Hi,
Yes, it is:) That's why I pointed it in this sentence " ""Stirring constantly"", cook on medium-low heat until the colour turns to a light golden shade."

 
At 4:58 AM, Anonymous Connaught Delhi said...

Nice recipe. thanks a lot.

 
At 1:18 PM, Anonymous Anonymous said...

Hello
Can I add different nuts than pine ones? or rather only pine nuts go with this recipe? Sevgiler

 
At 1:45 PM, Blogger Binnur said...

Hi,
This is traditional recipe so I wouldn't change it:)
Sevgilerimle,

 

Post a Comment

<< Home