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Nevin Halici

Funeral Helva

Kara Topak Helva

Preparation info
  • To Serve

    4

    • Difficulty

      Easy

Appears in
top 1000Nevin Halici's Turkish Cookbook
Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

This helva comes from Adıyaman in southeastern Anatolia, where it is traditionally distributed among the mourners three days after a burial. Pekmez, sesame seeds and walnuts give this helva a rich flavour.

Ingredients

  • 75 g/3 oz butter
  • 100 g/3½

Method

Melt 50 g/2 oz. of the butter in a frying pan, add the flour and the sesame seeds. Stir for 10 minutes over a very low heat until the flour and seeds are pale yellow in colour but do not let them tur

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