This Inner Aegean dessert toasts semolina with walnuts and poppy seeds, creating a spoon sweet with grainy texture and deep tea-time aroma.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Break the walnuts coarsely and set them aside with the poppy seeds.
Toast the semolina in butter for 8 minutes until golden.
Slowly add the sugar and hot water to the pot so it does not splatter.
Gather the halva over low heat for 6 minutes.
Add the walnuts and poppy seeds, cover, and rest for 10 minutes.
💡 Tip: Adding the poppy seeds at the final stage makes their aroma more distinct.
🍽️ Serving suggestion: Serve warm with 1 more tablespoon of walnuts sprinkled on top.
~228
kcal calories
5
g protein
22
g carbs
14
g fat
21g
Sugar
1.6g
Fiber
66.2mg
Sodium
5.9g
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
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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