Semolina (Griz) Halva
Flour halva is a classic but this semolina version has me swooning. I first tried it on my first trip to Istanbul at the historic Sultanahmet Köftecisi. In the heart of Sultanahmet alongside the ancient Imperial Road (Divan Yolu) just steps from the tulip studded and fountain adorned square between Hagia Sofia and The Blue Mosque. The wildly popular restaurant has been serving Istanbul since 1920. Only 6 items are offered on the menu but the restaurant is known for doing them exceptionally well. The authenticity is what makes it one of the few places that attract tourists AND locals.
Once I tried it, I was hooked and ordered the dish at other restaurants where I was surprised to see it served with ice cream! Maybe it's not a foreign concept but I never EVER saw halva served with ice cream growing up. Let me tell you - it was an epiphany! The warm halva's deep toasted flavor from slowly browned butter and pleasant texture from semolina with a bit of cool creamy ice cream is a heavenly combination.
*Semolina has a distinct color and texture and an ability to absorb more liquid than wheat flour. Don't be worried at the amount of liquid in the recipe, just keep stirring and let it rest. it all comes together after a bit, I promise! Semolina is labeled as "gris," "griz," or "irmik" in ethnic grocery stores but good old Farina wheat cereal can be found easily at any supermaket and can be used in this recipe in place of semolina.
Semolina Halva
Ingredients
1 1/2 c water
3/4 c granulated sugar
5 tbsp butter
1 tbsp neutral oil
3/4 semolina
Directions
•In a small saucepan, bring water and sugar to a low boil. Once the sugar crystals are dissolved lower heat to a gentle simmer.
•In a separate heavy bottom pot melt butter & oil over low heat.
•Add in semolina and stir continuously for 10 minutes over LOW heat. By cooking low and slow the butter browns and the grains toast simultaneously. The slower this process happens, the more depth of flavor. Burning can happen quickly since the sides of the pot heat faster than the center. This is not the time to multi-task; watch that halva! And keep stirring. Aim for a brown sugar color.
•Once the semolina is noticeably toasted (and your kitchen smells like heaven) it's time to add the syrup from earlier. Pour sugar syrup in and take a step back, there will be lots of hot steam. Stir vigorously until the mixture is homogenous. It will look liquidy at this point, it's OKAY!
•Remove from heat, cover pot with a clean dish towel or double layer paper towels and cover this layer with the pot lid. Allow the halva to sit for at least 10 minutes covered; the liquid will be absorbed and the consistency will firm.
•Halva can be pressed into a large dish for family style service or molded (like pictured above) using a small bowl or coffee cup. Using an ice cream scooper to serve will also give you a nice presentation.
•Enjoy as is or with added nuts on top and a scoop of ice cream - I highly recommend you try it!
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
