Helva

Ingredients

• 200 gsemolina
• 150 gbutter
• 200 gsugar
• 500 mlwater
• 2 tbsppine nuts

Method

1. Start by melting 150 g of butter in a large, heavy-bottomed saucepan over medium heat. You want the butter to melt completely and begin to foam slightly, which indicates it's hot enough to proceed.
2. Add 2 tablespoons of pine nuts to the melted butter. Stir them continuously with a wooden spoon until they turn a golden brown color. This step infuses the butter with a nutty aroma and flavors the pine nuts, which will add texture to the helva.
3. Once the pine nuts are golden, add 200 g of semolina to the pan. Stir constantly, ensuring the semolina is evenly coated with the butter. Continue to cook, stirring frequently, until the semolina turns a deep golden brown and releases a nutty fragrance. This should take about 10-15 minutes, but focus on the color and aroma rather than timing.
4. In a separate pot, combine 200 g of sugar with 500 ml of water. Stir over medium heat until the sugar has completely dissolved, creating a simple syrup. You do not need to boil this mixture; just ensure the sugar is fully dissolved.
5. Carefully pour the hot sugar syrup into the semolina mixture. Be cautious, as the mixture will bubble up vigorously. Stir continuously to combine the syrup with the semolina, ensuring there are no lumps.
6. Reduce the heat to low and cover the pan with a lid. Allow the helva to cook gently, absorbing the syrup. Stir occasionally until the mixture thickens and the semolina has absorbed all the liquid, resulting in a cohesive, soft mass that pulls away from the sides of the pan.
7. Remove the pan from heat and let the helva rest for a few minutes to allow the flavors to meld. Serve warm, garnished with the toasted pine nuts on top, and enjoy this comforting dish with family and friends.