The Original Turkish Halva |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy! Ingredients:
1/2 cup unsalted butter |
2 cups farina (the powder form, it should resemble fine cracked wheat or bulgur) |
3 cups sugar |
4 cups water |
Directions:
1. Melt the butter over a medium flame.
2. Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
3. Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
4. Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
5. Let it cool and enjoy!
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