Hatay semolina halva with cheese
Ingredients
- 160 gSemolina
- 200 gSugar
- 600 gWater
- 300 gKünefe cheese
- 30 gButter
- 8 gGround cinnamon
- 5 gPistachio
- 5 gPine nut
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
- Water46%
- Künefe cheese23%
- Sugar15%
- Semolina12%
- Butter 2%
- Ground cinnamon 1%
- Pine nut 0%
- Pistachio 0%
Ingredients by weight, heaviest at the bottom.
Method
Melt the butter in a pan and pour it over the semolina. Roast over medium heat, stirring constantly, for 2 minutes, then lower the heat and keep roasting until the semolina turns pink.
2 minAdd the water to the semolina, then the sugar, and stir. Cook on low heat, stirring, until the semolina absorbs the water and thickens.
Cut the knafeh cheese into thin pieces and add it to the cooked semolina. Stir in one direction with a wooden spoon until the cheese melts and turns stretchy.
Serve the halva hot, before the cheese cools and firms up. If you like, top it with cinnamon, pistachios and pine nuts.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1669 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026