Gaziantep semolina halva with cheese
Ingredients
- 150 gAntep cheese
- 150 gSemolina
- 30 gClarified butter (ghee)
- 240 gSugar
- 400 gWater
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.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water41%
- Sugar25%
- Antep cheese15%
- Semolina15%
- Clarified butter (ghee) 3%
Ingredients by weight, heaviest at the bottom.
Method
Slice the cheese and soak it in water in a separate bowl.
Toast the semolina in the clarified butter until it turns pink.
Add the sugar and water. Cook over low heat until the semolina absorbs the liquid.
Drain the soaked cheese and squeeze it well by hand. Stir it into the cooked semolina continuously until it melts and turns stretchy.
Serve hot, before the cheese cools and hardens.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1029 (Gaziantep Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026