This Erzurum-style dessert roasts flour with butter and mulberry molasses.
8 min prep 14 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Sift the flour into a wide pan and bring it together with the butter.
Toast the flour for 8 minutes, then lower the heat once its aroma comes out.
Add the mulberry molasses water little by little, stirring constantly so it does not clump.
Cook the halva for 4 minutes, until it reaches a consistency that does not stick to the spoon.
Let the halva rest for 10 minutes and serve with walnuts.
If you will shape it with a spoon, work while the halva is still hot.
Add coarse walnuts on top to balance the molasses flavor.
💡 Tip: Toasting the flour patiently creates a deep aroma in the halva.
🍽️ Serving suggestion: Shape the mulberry molasses flour halva with a spoon and serve it on a plate that shows its molasses color.
~248
kcal calories
3
g protein
31
g carbs
12
g fat
8.5g
Sugar
0.8g
Fiber
73.3mg
Sodium
5.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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