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Beshidiye halva (butter and starch halva)

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

Ingredients

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

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. Water39%
  2. Sugar31%
  3. Butter15%
  4. Wheat starch15%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the butter in a pot and take it off the heat.

  2. Dissolve the starch in the water and add it to the butter. Melt the sugar in a small amount of water and add that too.

  3. Return to the heat and stir constantly. When the mixture turns crumbly, stir a few minutes more, take it off 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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