Recipes Cuisine Middle Eastern Turkish Irmik Helvasi (Turkish Semolina Halva) Be the first to rate & review! 1 Photo Irmik Helvasi (semolina halva) is a traditional Turkish recipe for a classic dessert of halva made from semolina flour. Serve with cinnamon sprinkled on top if desired. This dish can be served warm or cold. Recipe by Cagla Darveaux Updated on June 24, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 5 mins Cook Time: 35 mins Additional Time: 15 mins Total Time: 55 mins Servings: 12 Jump to Nutrition Facts Ingredients 5 cups water 3 cups white sugar 2 cups butter 2 ½ cups semolina flour ½ cup pine nuts Directions Combine water and sugar in a saucepan. Bring syrup to a boil. Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes. Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes. I Made It Print Nutrition Facts (per serving) 497 Calories 34g Fat 51g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 497 % Daily Value * Total Fat 34g 43% Saturated Fat 20g 100% Cholesterol 81mg 27% Sodium 221mg 10% Total Carbohydrate 51g 18% Dietary Fiber 0g 1% Total Sugars 50g Protein 2g Vitamin C 0mg 1% Calcium 14mg 1% Iron 1mg 3% Potassium 45mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved