By Nevin Halici
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.
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