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This halva, which attracts great attention especially in winter in the Maltepe bazaar, stands out with its perfectly roasted texture. Compared to classic semolina halvas in Istanbul, the amount of roasted pine nuts added into it is higher. It is served hot in historical shops whose location can be easily found on the Map.
This special halva, brewed with milk syrup, is one of the most popular palace-originated artisan desserts of Turkiye cuisine.
Ingredients
- 2 cups of flour
- 150g butter
- 1/2 tea glass of pine nuts
- 2 cups of milk
- 1.5 cups of granulated sugar
Preparation
- Heat milk and sugar in a small pot to dissolve the sugar (do not boil).
- Melting the butter in a large pot, add the flour and pine nuts.
- Roast continuously over low heat until the flour changes color and the nuts turn pink.
- Slowly add the hot milk syrup, stir until the halva absorbs it, cover and let it rest.
Practical notes before you go
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