Tatname
Recipes

White flour halva

Whole recipeFrom: T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014)

Ingredients

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.

Start cooking

Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Powdered sugar34%
  2. Wheat flour34%
  3. Butter17%
  4. Pistachio14%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the butter in a pan.

  2. Over low heat, slowly add the flour and roast it for 20 minutes, stirring.

    20 min

  3. Take the pan off the heat and add the powdered sugar. Stir for 10 more minutes to work the sugar into the mixture.

    10 min

  4. Then cook for 5 minutes over low heat, stirring.

    5 min

  5. Spread in a tray about 5 cm thick, level and press with a spatula.

  6. Cut into 4x4 cm diamonds or squares. Once cooled and firm, put it in the refrigerator for 4 hours.

    4 h

  7. Lift out with a spatula, decorate with crushed pistachios and serve.

Where this recipe comes from

From a published work: quantities come from T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014); the method is written in our own words.

Last changed: November 1, 2026

Take this recipe