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Hatay semolina halva with cheese

Serves 5Official

Ingredients

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. Water46%
  2. Künefe cheese23%
  3. Sugar15%
  4. Semolina12%
  5. Butter 2%
  6. Ground cinnamon 1%
  7. Pine nut 0%
  8. Pistachio 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. 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 min

  2. Add the water to the semolina, then the sugar, and stir. Cook on low heat, stirring, until the semolina absorbs the water and thickens.

  3. 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.

  4. 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.

Last changed: November 1, 2026

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