Savory Tahini & Walnut Semolina Halva
This unique halva deviates from the typical sweet profile, offering a complex blend of nutty tahini and rich walnuts with a subtle, pleasant bitterness. It's a sophisticated dessert that pairs beautifully with strong Turkish coffee.
Prep Time
45 min
Difficulty
Easy
Servings
8
Calories
350 kcal
Instructions
- 1
In a saucepan, melt the butter over medium heat. Add the semolina and toast, stirring constantly with a wooden spoon until it turns a light golden brown, about 8-10 minutes.
~10 min - 2
While the semolina is toasting, in a separate small saucepan, combine water, sugar, and cinnamon. Bring to a simmer, stirring until sugar dissolves. Remove from heat.
~5 min - 3
Once the semolina is golden, stir in the tahini and chopped walnuts. Continue to cook for another 2-3 minutes, mixing well.
~3 min - 4
Slowly pour the warm sugar syrup into the semolina mixture, whisking continuously to avoid lumps. The mixture will thicken considerably.
~2 min - 5
Reduce heat to low and cook, stirring constantly, until the halva pulls away from the sides of the pan and has a thick, dough-like consistency, about 15-20 minutes.
~20 min - 6
Spoon the halva into a serving dish and press down firmly. Allow it to cool completely before serving. You can garnish with extra walnuts or a sprinkle of cinnamon.
~5 min
Tips
- For a deeper flavor, you can toast the walnuts lightly before adding them to the mixture.
- This halva is best served at room temperature or slightly warm. It stores well in an airtight container at room temperature for up to 3 days.
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