Semolina Halvah II

Semolina Halvah II |

Serving something sweet is a part of our tradition to celebrate festivals. The Feast Of  Sacrifice lasts 4 days and we are on the third day of it. We are happy that we have mom and dad with us during this festival. Mom made this semolina halvah yesterday to serve our guests. Lucky guests!

I already have a recipe of semolina halvah here, but mom’s is always better than mine, so I want to share her recipe with you, too. She used pinenuts in it as they are perfect couple with semolina.

Pinenuts, which are used in halvah and stuffed vegetables, are one of the special ingredients of Mediterranean cuisine, just like olive oil and garlic. The Mediterranean region and Aegean region in Turkey are a natural habitats for pinenuts, so it’s mostly used in the South and West of the country.  Pinenut trees can reach to 20 meters and they start to crop after 25 years. It’s such a long time, isn’t it?

When the tree has ripe pinenuts, people shake the tree branches to drop pine cones. These pine cones are laid under sunlight and the cones are opened with the effect of heat after some time. Then not to damage the nuts inside, cones are softened with water and nuts are removed from cones.  It’s not a very easy process. So pinenuts are very valuable and not cheap.

I love it when it’s warm, but it’s generally served cold. You don’t need to wait it in refrigerator though.

5 from 1 reviews
Semolina Halvah II
Prep time
Cook time
Total time
Creamy semolina halvah with pinenuts.
Serves: 8
  • 3 cups semolina
  • 2 ¾ cup sugar
  • 4 cups water
  • 250g butter
  • ½ lemon
  • 3 tbsp pinenuts
  1. Put water and sugar in a pot and bring to boil. Put half lemon in this sherbet when it boils, and boil it about 5 more minutes. When it gets a little thick , it’s done.
  2. Meanwhile melt the butter and saute pinenuts.
  3. When they get golden brown, put semolina. Stir it continually until it is cooked, otherwise it might burn easily. You will feel its tempting scent when semolina gets golden’s time to pour the sherbet, stir a few times.
  4. Take it from stove before it absorbs all sherbet, it must be creamy.
  5. Pour it in small bowls and serve either warm or cold.


  1. says

    Such a delicious treat, Zerrin! I love the pinenuts in yours. I like it served hot too. :)

  2. says

    ‘Moms’ do have the best recipes don’t they!? I love this with the pinenuts! They are real expensive here – a treat for me when I buy them.

  3. says

    ooo, this is a cool treat with pine nuts – my daughter discovered the other day she loves them and I would love to make this for her this weekend!

  4. says

    This is a delicious treat! I’ve never had it but I love semolina and this looks really yummy!

  5. OysterCulture says

    Oh my, here’s a treat that I’ve never had and cannot wait to try. I love the detailed description of the pine nuts and how they are obtained.

  6. says

    I agree…this halva sounds delicious! I adore pine nuts…I only wish they weren’t so expensive! I’m so glad that you have your family in town. There is nothing better. Thank you for sharing this with us. I hope you are having a relaxing Saturday!

  7. says

    Faith- Isn’t it more creamy when hot?

    Adelina- Pine nuts go perfect with this halvah.

    Reeni- Mom does everything better than I do. She might have a super power just like other moms. Pinenuts might be cheaper in the regions its tree is grown, but it’s expensive here too.

    5 Star- I’m sure she will love it.

    Cherine- I love everything based on semolina either sweet or savory.

    Dimah- It is definitely easy and doesn’t take a long time to make it.

    Green girl- Hmm, you should make a research, you may find your far ancestors are from Turkey:)

    Nancy- It is definitely yummy! Guests loved it!

    Amy- This halvah can also be made with walnut or hazelnut, but the best is pinenuts!

    Monet- Thnaks to mom! She is a great cook and she always makes us happy with her dishes.

    Oyster- Maybe you write about pinenuts on your blog one day. They are like the ingredients you focus on Oysterculture. Not as outstanding as sumac or curry, but it might be interesting for your readers too.

  8. Zeinab says

    It sounds amazing. I love it.

    Simple recipes and it seems soo tasty.

    Thanks alot


  1. […] in Turkish cuisine and it has variations. There are mainly three versions of halva; flour halva, semolina halva and sesame or tahini halva. I shared the recipe for the first two before. What all halvas have in […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: