Ingredients
5 cups water
3 cups white sugar
2 cups butter
2 1/2 cups semolina flour
1/2 cup pine nuts
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Durum wheat semolina — fresh pasta, bread, pizza dusting
Comprehensive Middle East + North Africa — 300 recipes across the region
Istanbul's food culture — kebabs, meze, börek, Turkish breakfast
Comprehensive Middle Eastern reference — 250+ recipes from 15 countries
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Combine water and sugar in a saucepan. Bring syrup to a boil. Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes. Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.