Un Helvası – Flour Halva

More than just a dessert, it is regarded as a cultural food, particularly during significant occasions such as births and deaths. Helvas can generally be classified into those containing flour, starch, or semolina; flourless helvas; and those whose ingredients or preparation methods are unclear (Yılmaz and Akman, 2019).

Helva, which came in many varieties during the Ottoman period, was known by different names depending on the main ingredient used in its preparation (Samancı, 2022). These desserts, primarily made with flour, oil, rice flour, starch, honey, sugar, grape molasses, milk, and syrup, were diversified by adding flavor-enhancing ingredients such as pistachios, almonds, or rose water. 

Flour halva is prepared using oil (butter/margarine), flour, sugar, and water or milk.

Toasting: The fat (usually half the amount of flour) is melted in a pot. Flour is added to the fat. Properly toasting the flour is the most critical step in this recipe. It is toasted over low heat, stirring constantly, until the flour turns brown. If it is not toasted enough, the mixture will become doughy, and the helva will not have a pleasant aroma.

Adding Syrup/Milk: Hot syrup (a mixture of sugar and water or milk), prepared separately, is slowly poured over the toasted flour and stirred vigorously.

Serving: Once the helva has reached the desired consistency, it is removed from the heat, shaped with a spoon, and arranged on a serving plate.

Variations: Optionally, nuts such as hazelnuts, walnuts, pistachios, or pine nuts can be added to the halva during the toasting process.