The word helva comes from the Arabic halwa, meaning “sweet”, and refers to many varieties of sweets based on flour (un, in Turkish) or wheat semolina. It is a popular dish throughout the Far East, from India through Persia to the Eastern Mediterranean and Turkey. Although in Türkiye it is mainly made with flour or semolina, butter, sugar and milk, there are many variations between regions as well as between countries.
In Turkey, helva also has a special significance in popular religion. Traditionally, helva flour (un helvası) is prepared after the death and burial of a person, and offered by the relatives for several days afterwards to visitors and neighbours who come to pay their condolences, as well as on the first anniversary of the death. This is why helva flour is also called “ölü helvası” (flour of the dead), and colloquially the expression “cooking someone’s flour” is used to mean that the person is long dead.
But “un helvası” is also served on more joyous occasions: for the birth of a child, during the five nights of the religious festivals of Kandil…. In short, it is a very popular and much-loved sweet among the Turkish people and constitutes a whole gastronomic culture in Turkey.
Ingredients for 8 persons
- 250 g butter
- 2 cups flour
- 2 cups sugar
- 4 cups of hot water
- 1 teaspoon vanilla or cinnamon
To decorate on top:
- Almonds, hazelnuts or walnuts
Preparation
Melt the butter in a saucepan, then add the flour. Stir everything well with a wooden spoon over a low heat, taking care not to let it stick, for about 20 minutes. When the flour has turned brown in colour, add the two glasses of sugar and the vanilla or cinnamon, stirring for a few seconds and then add the hot water.
Continue stirring the mixture until it is well blended, and once this is done, close the saucepan where you are preparing the helva with a lid and cook the mixture over a low heat until the water has evaporated completely. When the water has evaporated, turn off the heat and stir the mixture again for about 7-8 minutes; cover again and leave the mixture to stand for about 15 minutes.
Once ready, serve the helva on a tray using a large spoon if you want it to form small units; you can also simply pour the entire content, distributing it evenly on the tray and then cut it into portions.
Decorate the helva on top by adding almonds, hazelnuts or ground walnuts, and then it is ready to serve.
Enjoy!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
