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About
A traditional dessert made in Bünyan homes on special occasions, celebrations, and gatherings, featuring an intense aroma of butter.
Flavors, dishes and restaurants
Cuisine
Its difference from classic flour halvas lies in the roasting degree and the use of high-quality churned butter specific to the Kayseri region. While making Bünyan halva, the flour is roasted continuously over low heat until its color darkens completely. This process gives the halva a nutty, intense flavor.
The hot syrup is added to the halva, which is then rested and served by being shaped with a spoon. It is possible to find this nostalgic taste in the traditional coffee houses or dessert shops of the district; you can check the Map section to locate them. It is one of the symbolic desserts of Anatolian hospitality across Türkiye.
Ingredients
- 2 cups of all-purpose flour
- 150 grams of local Bunyan butter
- Half a Turkish tea glass of vegetable oil
- 2 cups of granulated sugar
- 2 cups of hot water or milk
Preparation
- The syrup of the halva is prepared by stirring granulated sugar in hot water or milk until completely dissolved.
- Melt the butter and vegetable oil in a large pot, add the sifted flour, and begin roasting.
- Stir continuously for about 30-40 minutes until the flour releases its aroma and turns dark brown.
- Slowly pour the hot syrup onto the roasted flour, stir quickly until absorbed, and shape with a spoon.
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