Gaziler helva (flour, butter, milk and honey helva)
Ingredients
- 1,283 gClarified butter (ghee)
- 1,924 gWheat flour
- 1,283 gMilk
- 2,566 gHoney
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
- Honey36%
- Wheat flour27%
- Clarified butter (ghee)18%
- Milk18%
Ingredients by weight, heaviest at the bottom.
Method
Melt the clarified butter and strain it, add the flour and cook over medium heat, stirring constantly.
Prepare the milk and honey in the proper manner and keep them ready beside the heat.
When the flour is well cooked, add the honey and milk and cover the pot.
After a while, lift the lid and stir. When the helva has cooled a little and begins to crumble, transfer it to a tray or a wide plate.
Where this recipe comes from
From a published work: quantities come from A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948); the method is written in our own words.
- A. Süheyl Ünver, Tarihte 50 Türk Yemeği (1948)Accessed: November 4, 2026
Last changed: November 1, 2026