This dessert, unique to Adıyaman, has a very old history in the province. This halva, which used to be made with flour obtained from pounded rice instead of semolina, molasses, cheese and butter, is now made using industrially produced semolina, sugar, unsalted cheese and margarine, which are easier to find.

Ingredients

• 2 cups semolina
• 2 glasses of water
• 2 cups of sugar
• 200 g unsalted Adıyaman cheese
• 200 g margarine
• 50 g hazelnut kernels

How It Is Made

Add semolina into the heated oil and stir over low heat for 10 minutes until it takes on a colour. Add water and sugar and mix until the water is absorbed. It is put on heavy fire. It is cooked by adding oil from time to time. Add the cheese, chopped as finely as possible with a knife (or grated), and mix well. After resting for 10 minutes, halva is ready. It is served warm or cold. After it is placed on a serving plate, ground Besni Pistachios are sprinkled on it.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Basalla
• Cig Kofte
• Besni Tava
• Kavurmali Mikla
• Eriste Corbasi Hevirbirk
• Kayisi Hosafi

Kültür Portalı – original source