Turkish dessert Irmik
Semolina Halva (Irmik Helvasi)
|Margarine||2 cups||150 grams|
|Pine nuts||2 tablespoons||20 grams|
|Semolina||2 cups||300 grams|
|Water||2 cups||500 grams|
|Sugar||1 1/3 cups||240 grams|
Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and melt the sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving.
Nutritional Value (in approximately one serving):
Energy 540 cal, Protein 6.4 g, Fat 22.7 g, Carbohydrates 79.0 g, Calcium 19 mg, Iron 1.01 mg, Phosphorus 79 mg, Zinc 0 mg, Sodium 208 mg, Vitamin A 766 iu, Thiamine 0.07 mg, Riboflavin 0.06 mg, Niacin 0.50 mg, Vitamin C - mg, Cholesterol 55 mg.
It is prepared in all regions of Anatolia. In some regions milk or a water - milk mixture is used instead of water. It is generally prepared for religious feasts or days and also at the home of the deceased after a funeral, where it is served to those coming for condolesence and is also distributed to the neighbours.