Dish

İrmik helvası

İrmik helvası is made by toasting semolina in butter until it turns golden brown, then adding sugar syrup. The mixture is then left to cool and served chilled. It can be garnished with chopped nuts or fresh fruit.

Asian cuisine› Arab cuisine› Turkish cuisine

Dessert

Origins and history

İrmik helvası has been a popular dessert in Turkey for centuries. It is often served at weddings and other celebrations. The dish has its roots in Ottoman cuisine and was traditionally made with honey instead of sugar syrup.

Dietary considerations

İrmik helvası is suitable for vegans and is gluten-free. It is high in sugar and should be consumed in moderation. It may contain nuts and dairy products, so it is important to check the recipe or ask the cook before consuming it.

Variations

İrmik helvası can be made with different types of nuts, such as almonds or pistachios. Some recipes also call for the addition of spices, such as cinnamon or cardamom. Some variations may use milk instead of water to make the syrup.

Presentation and garnishing

To prevent the semolina from clumping together while toasting, try stirring it constantly with a wooden spoon. İrmik helvası can be presented in a decorative bowl or on a plate. It can be garnished with chopped nuts, fresh fruit, or a sprinkle of cinnamon.

Tips & Tricks

If the semolina mixture becomes too dry, add a little more syrup or water to achieve the desired consistency. Be careful not to burn the semolina while toasting it, as this can give the dish a bitter taste.