Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, November 13, 2010

Semolina Helva with Cheese

(Peynirli Irmik Helvasi - Gaziantep)

<br />Semolina Helva with Cheese
1 cup Turkish semolina flour
2 tbsp unsalted butter
1 1/2 cup sugar
2 cups water
1 cup shredded mozzarella

Pistachio, almond, cinnamon

Cook the semolina with butter at medium-low heat until golden brown in a medium sized pot, constantly stirring.

Add the sugar, stir. Pour the water into the pot while stirring with a wooden spoon. Stir occasionally until the mixture of the right consistency. Turn the heat off, add the mozzarella cheese, stir. Cover and let the Helva stand for 1 minute.

Place in a serving dish. Sprinkle some pistachio, almond and cinnamon on the top. Serve immediately while still warm.

4-6 servings.

Bairam Menu:
-Jerusalem Artichokes Soup , Sweet Peas with Hallumi Cheese , Potato Twister and Sach Tava .



At 11:49 PM, Anonymous Karen from Globetrotter Diaries said...

I love your blog! I haven't had too much Turkish food so I loved exploring your inventory of recipes-- keep it up!

At 10:01 PM, Anonymous Anonymous said...

hi Binnur.

this sounds good, i am going to try it. i just have one question about the semolina flour. i think there are two different kinds of semolina flour. one is very smooth and the other is relatively rough. which one do you think is best to use with this recipe?

thanks a lot.

At 3:28 PM, Blogger Binnur said...

Rough semolina is better for this recipe. That's why I use Turkish semolina:)

At 7:41 PM, Anonymous Anonymous said...

Merhaba Binnur!
I was wondering what type of Turkish cheese is typically used for this recipe.

At 8:14 PM, Blogger Binnur said...

It is Antep cheese:)

At 1:23 PM, Anonymous Anonymous said...

wow wow that must be a real treat!

At 2:40 PM, Anonymous Anonymous said...

Hi Binnur,

I'm Palestinian and love your blog, but especially this dessert. My Aunt, who is from Jerusalem, makes a version of this that must have Turkish origins. It is called Halawet Al- Smeed. This recipe is much easier than hers, and yields results that are almost exactly the same. (We make a syrup of the water and sugar before starting to cook the semolina, and flavor the syrup with orange blossom water, and add the syrup to the cooked semolina and cheese).

I added 3 cups sugar total (Arabs like our desserts tooth-achingly sweet), and a few drops of orange blossom water, and it was like revisiting my childhood! Thank you for the recipe!!


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