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Frequently made in Gölyaka homes, especially during winter months and to welcome guests, Kasik Halva gains its unique aroma by roasting flour in butter for a very long time. Although flour halva variations are common throughout Düzce, the melt-in-the-mouth texture of the halva made in Golyaka is distinctive. You can reach the halva producers around the market.
After the roasting process is finished, the halva, combined with powdered sugar or warm syrup, is portioned with a spoon while still hot and arranged on a plate. You can taste this halva, which has an important place in the gastronomy traditions of Türkiye, in local businesses and find their locations on the Harita section.
Ingredients
- 250 grams of butter
- 2 glasses of flour
- 1 glass of crushed hazelnuts
- 1.5 glasses of powdered sugar
- 1 pack of vanilla
Preparation
- Melt the butter in a large pan and add the flour.
- Roast the flour over low heat, stirring constantly, for about 30-40 minutes until its color turns from golden yellow to light brown.
- Towards the end of roasting, add the crushed hazelnuts, roast for a few more minutes, and turn off the heat.
- After removing the pan from the stove, add the powdered sugar and vanilla, and mix thoroughly into the halva.
- While the halva is still hot, shape it by compressing it with a tablespoon and arrange it on a serving plate.
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