Irmik helvası is basically the Turkish take on semolina desserts. Irmik helvası is sweetened semolina with notes of caramel and nuts, which is oftentimes spooned directly into serving plates. It’s definitely not a cake, it’s simpler, unfussy and has straightforward flavors.
Done right, the semolina isn’t mushy but delicately moist. This very common helva is perfect for whoever has a sweet tooth and is craving an almost-immediate sugar hit. I put less sugar in my irmik helvası than most Turkish home cooks would but it still is a pretty sweet dessert. You should savor it along with a cup of coffee or lots of black tea (çay). You only need a handful of ingredients and less than 15 minutes of hands-on time to make this traditional recipe so do try it!
Irmik helvası has a nostalgic feel that directly brings back childhood memories if you grew up in Turkey. It’s probably because it’s one of the few desserts actually made at home whereas Turkish people would go to special bakeries to get baklavas or milk-based custardy deserts (tavuk göğsü,…). They tend to leave the baking of more complicated desserts to experts whereas irmik helvası is really quick and easy to make yourself.
Don’t hesitate to go all out and serve it with ice cream. The combination of warm semolina and cold ice cream is seriously amazing! Irmik helvası and Maraş dondurması (elastic and stretchy ice cream flavored with salep and mastic) is a match made in heaven but you’ll only find this specialty in Turkish grocery stores. No worries though, you can substitute it with your preferred ice cream flavor. It will still be a fantastically indulgent and glorious dessert.
You can also see irmik desserts shaped as domes with semolina encasing ice cream (dondurmalı irmik helvası). In this case, you don’t get the warm semolina/cold ice cream contrast because everything is left to set in the freezer or fridge but it’s delicious! I should definitely try to make my own sometimes because I’m really starting to miss it.
Making irmik helvası is easy enough but you’ll need to stay attentive (and preferably near the stove). This isn’t one of your stick-in-the-oven-and-forget-about-it recipes. The almonds and then the semolina need to be cooked for just the right amount of time. They should turn golden but not brown. If the semolina burns, you won’t be able to get rid of the taste and you’ll have to start over. It’s a bit like making caramel. The cooking times I wrote down are indicative, it can all depend on the stove or the pan. So keep watch, and check if the colors are approximate to the ones in the photos. This should be a better indication than time.
Traditionally irmik helvası is made with pine nuts instead of chopped almonds but I like the firmness of almonds better. A lot of people will make it with walnuts because it’s cheaper. Don’t hesitate to make helva with pine nuts or any of your preferred nuts! Just keep an eye on them so they don’t burn. If I’m making helva for me and my husband, I usually don’t bother spooning it into ramekins before serving it. But I’ll admit it’s a better presentation than just scraping out the semolina on a plate with a spatula.
I used to hate irmik helvası and here I am craving it! I didn’t grow up with desserts made with carbs (like rice pudding) and I found the idea of eating sweet semolina particularly disgusting. To me, semolina was made to accompany couscous and for that purpose only. I could never taste the helva’s caramelly and nutty nuances or appreciate melt-in-your-mouth feeling. I just found it overly sweet.
Even when I was living in Turkey I would only nibble a tiny piece of helva to be polite when a plate was handed over to me. And my mother-in-law used to make helva a lot! Basically, every time she wanted to make a wish/pray for our well-being (‘May he find a job.’, ‘May she graduates.’), she would make a big pot of helva and pray while mixing it a certain number of times. It was so considerate and kind-hearted, of course, I was going to take a bite but I never enjoyed it.
Then, I moved to France and after a couple of years I actually started missing irmik helvası. I missed the smell of semolina cooking in butter and the whole make-a-wish process so I started making it myself. It always makes me feel closer to my mother-in-law when I make some and I never miss to wish for her own happiness.
➝ What’s irmik? Irmik (semolina) looks like cornmeal but it actually is a type of flour made from durum wheat. It’s darker and coarser than all-purpose flour and feels a bit sandy when you touch it. There are different types of semolina according to granulometry; the fine one is used to make pasta from scratch while the medium one is used for desserts.
In Turkey, irmik is mostly used to make this dessert, that’s why you’ll always see a photo of helva on irmik packages in Turkish grocery stores. If you can’t get irmik from a Turkish grocery store, you’ll find semolina on the flour shelves in supermarkets or in Italian markets. I would suggest using medium semolina to make irmik helvası but fine semolina will work too.
➝ What’s helva (or halva)? Helva is a dessert or a confection that can be found in so many countries, from the Middle-East to India. In Turkey, helva mostly refers to this semolina-based dessert but there are other types of helva;
Looking for other quick dessert recipes? Here are some of my favorites:
PrintSweet and tender semolina is balanced with crispy nuts and caramel notes in this traditional Turkish dessert. Making irmik helvası is quicker and easier than it seems, so do try it!
For a ‘neater’ look, spoon the semolina into buttered ramekins just after it’s done cooking. Press the semolina until it’s compact and place the serving plates on top. Invert the ramekins onto the plates after 15 min.
Keywords: no-bake dessert, turkish dessert, semolina dessert
Portakallı irmik helvası
İrmik ve dolmalık fıstığı tereyağında kavurun. Süt ve şekeri kaynatın, kavrulan helvaya ekleyin. İçine rendelenmiş portakal kabuğunu da ekleyin, kapağını «Sabah, Oct 15»
Bir kilogram irmik helvası kaç para?
İzmit NCITY Alışveriş Merkezi'nde faaliyet gösteren bir helvacıdan helva alan okurumuz, ödeme yapmak için kasaya gittiğinde 1 kilogram irmik helvasının 40 «Kocaeli Gazetesi, Sep 15»
45 YILDIR DÜĞÜNLERDE İRMİK HELVASI YAPIYOR
İrmik helvası yapımını yılında ilçede yapılan yemekli deprem duası esnasında büyüklerinden öğrendiğini belirten 65 yaşındaki Mehmet Baş, o yıldan bu «Milliyet, Aug 15»
Dondurmalı İrmik Helvası Tarifi
İlk önce şeker ve sütü bir tencerede kaynatıyoruz. Derin bir tencereyi ocağa alıp içine margarin yada tereyağı koyuyoruz. Eriyince fıstıkları atıp kavuruyoruz. «Denizli Haber, Jul 15»
Güllaçlı irmik helvası
Ilık süt ve toz şekeri karıştırın. Güllaç yapraklarını ıslatıp buzdolabında bir saat bekletin. Tereyağı ve fıstığı iki dakika kavurun. İrmiği ekleyip fıstığın rengi dönene «Sabah, Jul 15»
İrmik Tatlısı Tarifi ve Kullanılacak Malzemeler - Oktay Usta İrmik …
Kadir Gecesine az bir zaman kaldı. Ramazan ayında iftar sonralarında yemekten hemen sonra iyi gidecek kolay irmik helvası tatlısı tarifini sizler için derledik en «Çoruh Postası, Jul 15»
Helva eskiden yapılırdı
Helva eskiden yapılırdı. Şimdiki hanımların bildiği bir un, bir de irmik helvası kaldı. Harlı ateşte 5 dakikada pişirilen bu helvalar, o eski usul tariflerden pek uzak. «Risale funduszeue.info, Jul 15»
Peynirli İrmik Helvası Tarifi
Peynirli İrmik Helvası Tarifi. Yazar : Mutfak Notları. Hatay'ın yöresel tatlarından irmik helvasının en lezzetli hali Peynirli İrmik Helvası tarifi Peynirli İrmik Helvası «Hürriyet, Jun 15»
En Yeni ve Pratik İrmik Helvası - Sütlü İrmik Helvası Tarifi
Kolay ve pratik tariflerden biri olan irmik helvası, Türk halkının vazgeçilmez lezzetlerinden biridir. Sütlü irmik helvası nasıl yapılır? İrmik helvasını su yerine süt ile «Çoruh Postası, May 15»
SEYİDOĞLU'NDAN YAZA ÖZEL 4 YENİ ÜRÜN
Geleneksel lezzetlerin 65 yıllık üreticisi Seyidoğlu Gıda, yaza özel lezzetler serisi hazırladı. Geleneksel irmik helvası ile tropikal iklime has Hindistan cevizini bir «Milliyet, May 15»
REFERENCE
« EDUCALINGO. Irmik helvası [online]. Available <funduszeue.info>. Jun ».
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1 cup semolina
2 Tbsp butter
1 cup sugar
1 cup water
cup milk
2 Tbsp pine nuts (optional)
1 lb ice cream
Cinnamon (optional)
Take butter and pine nuts (optional) in a pot and sauté over medium heat until the pine nuts turn pinkish. Stir in semolina and sauté until it goes yellow.
Then, stir in sugar, water and milk. Bring to a boil and close the lid. Simmer over low-medium heat until the water is absorbed. Let it cool for a while.
While the semolina halvah is still warm, fill a small bowls bottom and sides with semolina halvah. And then, fill it up with ice-cream. Cover the top of the bowl with semolina halvah. Immediately turn the bowl upside down over a serving plate. Serve with cinnamon on top.
ENJOY
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TURKCE
1 su bardagi irmik
2 yemek kasigi tereya
1 su bardagi seker
1 su bardagi su
su bardagi sut
2 yemek kasigi cam fistigi (istege bagli)
~ gr dondurma
Tarcin (istege bagli)
Tencereye tereyagini ve cam fistiklarini alin. Orta ateste cam fistiklari pembelesene dek kavurun. Irmigi ilave edin ve sararmaya baslayana dek kavurun.
Sonra, seker, su ve sutu ilave edin. Kaynamaya baslayinca karistirin ve kapagini kapatin. Kisik ateste suyunu cekene dek pisirin. Biraz sogumaya birakin.
Irmik helvasi daha ilik iken kucuk bir kasenin dibini ve kenarlarini irmik helvasi ile doseyin ve icini dolduracak sekilde dondurmadan koyun. Uzerini yine irmik helvasi ile kapatin ve bekletmeden kaseyi ters cevirerek servis tabagina kapatin. Uzerine tarcin serperek servis yapabilirsiniz.
AFIYET OLSUN
Ana Sayfaya Don
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