Semolina halva
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.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Milk50%
- Sugar20%
- Semolina17%
- Butter9%
- Pine nut 3%
Ingredients by weight, heaviest at the bottom.
Method
Melt the butter in a pot.
Add the semolina and pine nuts and roast over low heat, stirring constantly, for 20-25 minutes until both turn pink.
20 minSet the roasted semolina aside.
Stir the sugar into the milk and bring to a boil once.
Pour the hot milk syrup over the semolina, stir, and bring to a boil once more.
Stir once more, cover, and cook over low heat until the semolina has absorbed all the milk.
When the milk is absorbed, turn off the heat, stir once more and rest it covered for 10-15 minutes.
10 minOnce the halva has cooled a little, fluff it with a skimmer.
Transfer to a serving plate and serve.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Tahıl Tatlıları (2019); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Tahıl Tatlıları (2019)Accessed: November 4, 2026
Last changed: November 1, 2026