Funeral Helva

Kara Topak Helva

Preparation info

  • To Serve


    • Difficulty


Appears in

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.


  • 75 g/3 oz butter
  • 100 g/


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