Looking for a simple Turkish dessert? Try irmik helvasi (semolina halva)! Just semolina, pine nuts, sugar and water come together in one pan to make a sweet treat loved for generations in Turkey.

Turkish semolina halva (irmik helvasi) topped with pine nuts and cinnamon on a white plate, with a spoonful taken out.

In Turkey, irmik helvasi is more than just a dessert. It’s often made for special occasions, from family gatherings and celebrations to moments of remembrance after someone passes away. That’s why it carries both sweetness and a sense of tradition.

Everyone in Turkey has a memory of irmik helvasi and their grandma, who is usually the halva expert in the family. It’s one of those recipes passed down through generations, often learned simply by watching her make it in the kitchen.

About The Ingredients

Turkish semolina helva is really easy to make. You only need a few ingredients.

Semolina, pine nuts, sugar, oil, water, lemon zest, cinnamon pictured on a light background.

Semolina: Known as irmik in Turkish. It is a type of textured semolina flour made from durum wheat. Use extra coarse semolina for this recipe.

Oil: We use light olive oil, but you can use vegetable oil or sunflower oil too. Authentic semolina helva is made with butter instead of oil. So, you can do this as well. But for a lighter taste (which is what we prefer), we use olive oil.

Pine Nuts: Traditional irmik helvasi is made using pine nuts but you can also use walnuts or almonds.

Sugar: We use granulated white sugar.

Lemon zest: It is completely optional and not very traditional. But we do like the zesty fresh flavor it adds to the semolina.

Cinnamon powder: We use it as a garnish for the topping of semolina halva.

How To Make Irmik Helvasi

You can find the full instructions in the recipe card at the bottom of this post.

A collage of two pictures showing how to cook pine nuts and semolina flour.

Here’s the quick idea of how we make irmik helvasi: First, toast the pine nuts until golden, then add semolina and cook until it turns golden brown and smells nutty.

A collage of two pictures showing how to make irmik helvasi.

Stir in sugar and water (plus lemon zest if you like). Let it simmer gently until the liquid is absorbed, then rest it for a bit. That’s it, all done in one pan!

Optional Add-Ins

Here are a couple of ingredients you can add to this easy semolina dessert.

Raisins or currants: Add about ½ cup right before pouring the water into the pan. They bring a gentle sweetness and chewy texture.

Ground Pistachio: A popular garnish for serving irmik helvasi.

Cheese: In Hatay (Antakya) city of Turkey, a cheesy version of irmik helvasi is very popular. It’s similar to Turkish künefe, made with an unsalted melting cheese. The traditional cheese is hard to find abroad, but shredded mozzarella works as a substitute. To try this version, add about ½ cup mozzarella right after the syrup is absorbed. Stir, cover, let it rest for 10–15 minutes, and serve warm.

Two servings of Turkish semolina halva (irmik helvasi) topped with pine nuts and cinnamon on white plates, served with a glass of Turkish tea.

Serving Suggestions

Traditionally, irmik helvasi is served in small bowls or shaped into domes.

We like to sprinkle a little cinnamon on top, but that’s totally up to you.

The most classic way to enjoy it is with a cup of Turkish tea or coffee on the side. And if you want to take it to the next level, add a scoop of ice cream (dondurma).

Storage

You can store this semolina halva at room temperature for one day. If you store it properly inside the fridge, it will even last up to a week!

Keep it inside an airtight container to help preserve its flavor and texture.

Do not freeze halva. It doesn't keep well, and won't be as good as when made fresh.

Turkish semolina halva (irmik helvasi) with pine nuts on a white plate, served with a spoon and a glass of tea.

Our Tips

Keep an eye on the pan at all times. Semolina can burn quickly once it heats up. Stir constantly until it turns golden or light brown. Just follow the steps and cooking times in the recipe card below.
Be careful when adding the water. Since the semolina in the pan is very hot, it can splatter and burn you.
Let the semolina halva rest for 15 minutes before serving. This step helps it develop a better texture and flavor.

More Turkish Desserts

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📖 Recipe

A dome-shaped serving of Turkish semolina halva (irmik helvasi) topped with pine nuts and cinnamon on a white plate, with a spoonful taken out.

5 from 1 vote

Irmik Helvasi (Turkish Semolina Halva)

By Zerrin & Yusuf

A wonderful light dessert with semolina and pine nuts. It is one of the easiest Turkish desserts that can be made with a few simple ingredients.

Yields: servings

PRINT PIN

PREP 3

COOK 20

TOTAL 23

INGREDIENTS

3 tablespoons pine nuts
80 ml olive oil
200 grams semolina extra coarse
1 teaspoon lemon zest optional
225 grams sugar
320 ml water
½ teaspoon cinnamon optional

INSTRUCTIONS

Toast the pine nuts: Heat a non-stick pan over medium-high heat and add the pine nuts. Toast them, stirring constantly, until they turn lightly golden. This usually takes about 3–4 minutes. At first, it might look like nothing is happening, but once they start changing color, they brown quickly, so don’t leave the pan unattended.
Cook the semolina: Add the olive oil and semolina into the pan. Cook over medium heat, stirring all the time, until the semolina turns golden and smells nutty. This will take about 8 minutes.
Add flavorings and water: Stir in the lemon zest (if using) and sugar. Then carefully pour in the water. The semolina will be very hot at this stage, and if you add the water too quickly it can splatter and burn you. Give it a quick stir, cover the pan, and let it come to a boil.
Simmer: As soon as it starts boiling, lower the heat to the minimum and let it simmer until the liquid is fully absorbed, about 3–4 minutes. You can give it a gentle stir once or twice while it cooks.
Rest: When all the water is gone, remove the pan from the heat. Cover it with a lid and let the halva rest for 15 minutes.
Shape or serve: Spoon it into bowls and serve. If you want the traditional dome shape, use a small porcelain or glass bowl (other materials don’t work well because the halva sticks). Lightly wet the inside of the bowl, fill it with semolina halva, press it down firmly, then place a small plate on top and flip it over.
Finish and enjoy: Serve warm or at room temperature. Sprinkle with cinnamon right before serving.

NOTES

Use extra coarse semolina, NOT fine semolina.
If you are using butter instead of oil, let it melt in the pan before adding semolina.
You shouldn’t leave the pan when cooking this helva. After reaching a certain temperature in the pan, semolina might burn very quickly. So you should keep an eye on it and cook stirring constantly. We want the semolina to get golden or very light brown. If you follow the steps with their time in the recipe card below, everything will be fine.
Be careful when pouring water into the pan once the semolina in it gets golden. As the pan is really hot, water might spill.
Don’t serve it before letting the helva sit for 15 minutes. The texture will get better and the flavors will bend better.

NUTRITION

Calories: 406kcalCarbohydrates: 62gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 4mgPotassium: 94mgFiber: 2gSugar: 38gVitamin A: 2IUVitamin C: 0.5mgCalcium: 11mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert

Cuisine Turkish

Tried this recipe? Leave a comment below!

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