.jpg&w=3840&q=75)
6 Serves
102 Mins
In a small saucepan, combine sugar and water to create a syrup, bringing it to a gentle boil until the sugar is fully dissolved.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TurkishVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
96 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
46 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
In a heavy-bottomed pot, heat the vegetable oil over medium heat.
Add the fine semolina to the hot oil and stir constantly with a wooden spoon to ensure even browning without burning.
Carefully pour the prepared sugar syrup into the toasted semolina mixture, stirring vigorously as it thickens.
Remove from heat, cover the pot, and let the halva rest to absorb the moisture before serving warm.
13
g71
g10
g
Italian