Uzbek Halva (Semolina Halva)

About This Recipe

Uzbek halva is not the sesame halva of the Middle East but a completely different preparation — semolina slowly toasted in enormous quantities of butter until golden and fragrant, then sweetened and flavored. The result is a dense, crumbly, melt-in-the-mouth sweet of extraordinary richness. It's made for weddings, funerals, and all important occasions, with the smell of browning butter filling the whole neighborhood.

Ingredients

Serves 12

• 2 cupsfine semolina
• 200 gbutter
• 1 cupsugar
• 1 cupwater
• 1 tspvanilla extract
• 1/2 cupwalnuts, chopped (optional)
• 1/4 cupraisins (optional)

Instructions

1. 1

   Make the syrup

   Dissolve sugar in water over heat. Add vanilla. Keep warm.

2. 2

   Toast the semolina

   Melt butter in a large heavy pan over medium-low heat. Add semolina and stir continuously for 15–20 minutes until the semolina turns golden brown and smells deeply nutty. Don't rush — low heat prevents burning.

3. 3

   Add the syrup

   Remove pan from heat briefly. Carefully pour hot syrup into the semolina — it will spit. Stir quickly to combine. Return to low heat.

4. 4

   Cook until thick

   Stir continuously over low heat until the halva comes together into a thick, cohesive mass that pulls away from the sides, about 5 minutes.

5. 5

   Shape and serve

   Stir in nuts and raisins if using. Press into a greased dish or shape with a spoon into mounds. Serve warm or at room temperature.

Variations

• •

  Add saffron to the syrup for a golden color

• •

  Use ghee instead of butter for a more intense flavor

• •

  Press into a mold and turn out for presentation

Storage

Store at room temperature for 3 days, or refrigerate up to 2 weeks.

Frequently Asked Questions