is one of the oldest Turkish sweet and has a very thorough past.
It is considered Balkan and East Mediterranean originated and
arrived Anatolia before Turks. Today helva is still a very
popular sweet in Turkey, and whatever their religion is,
all Turks serve helva on special occasions such as Ramazan,
Kandil and other holly days, but especially to mark
births and deaths.
There are several versions of helva. The most common version
cooked at home is İrmik Helvası (Semolina Helva), a loose
granular pudding made with semolina into which is stirred sweet
hot milk and seasoned with pine nuts while another kind is Un
Helvası which is made by slowly browning flour in butter and
adding a sugar syrup and pine nuts and then shaping it into
(crushed sesame seeds) is another kind of helva produced in
plants and sold in blocks by weight and comes plain, flavored
with chocolate or stunned with pistachio or almonds. Diabetic
kinds of tahin helvası are also available. The most famous helva
manufacturer is Koska Helvacısı and almost all
supermarkets sell Koska products.
In the manufacture process of tahin helvası first of all one
sifts, washes, dries and grinds the raw sesame seeds and that is
tahin. Another herb çöven (root of soapwort) is mashed
and mixed with sugar. Çöven gives whiteness to helva. Tahin,
çöven and sugar are cooked by stirring in large cauldrons. Then
various flavors such as nuts, pistachio, almond, and cacao are
added and pour into moulds in which they are cooled.
Sometimes you meet round pastry wafers sold in transparent
polyester bags at pastries, dried fruit shops or street peddlers.
These are called Kağıt Helva (literally "Paper Helva").
The layers of Kağıt Helva are full of sweetmeat and it is a
favorite taste among children.
We suggest you try İrmik Helvası and Un Helvası at home. You