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Assude halva (starch and honey halva)

Whole recipeFrom: Turabi Efendi, Turkish Cookery Book (1864)

Ingredients

  • 454 gWheat starch
  • 568 gWater
  • 454 gHoney
  • 227 gButter

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water33%
  2. Honey27%
  3. Wheat starch27%
  4. Butter13%

Ingredients by weight, heaviest at the bottom.

Method

  1. Combine the starch, water, honey and melted butter in a clean pot and set it on the heat.

  2. Begin stirring. When butter rises to the surface, the halva is ready. Carry on stirring a few minutes more, scraping the pot floor and pressing the mixture down with the underside of the spoon.

  3. Shape it into a dome on a plate and serve.

Where this recipe comes from

From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.

Last changed: November 1, 2026

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