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Cheese helva (Urfa cheese stuffed flour helva)

Serves 140 minFrom: ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)

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

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Urfa cheese45%
  2. Sugar36%
  3. Wheat flour15%
  4. Clarified butter (ghee) 3%

Ingredients by weight, heaviest at the bottom.

Method

  1. Warm the ghee in a pan, add the flour and stir for about half an hour.

    30 min

  2. Pour water over the sugar and let it dissolve.

  3. Slice the Urfa cheese thinly and drain off its liquid.

  4. When the flour turns lightly pink, pour in the dissolved sugar and mix well.

  5. When the helva has thickened, open a hollow in the middle, set in the cheese, cover it again with helva and close the lid of the pan.

  6. Serve once the cheese has melted completely.

Where this recipe comes from

From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.

Last changed: November 1, 2026

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