Turkish Flour Halva

Halva is one of those quintessential Turkish treats that you have to try at least once. Besides water, it only requires four simple ingredients and it’s simply delicious.

Check out this traditional Turkish flour halva recipe by Chef Feyza Kirmaci prepared exclusively for Chef’s Pencil.

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Turkish Flour Halva

A delicious recipe for a traditional Turkish treat: halva.

Course Dessert

Cuisine Turkish

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Waiting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 24 pieces

Author Feyza Kirmaci

Ingredients

• 8 tbsp butter
• 2 tbsp vegetable oil
• 2 cups all-purpose flour

For the Syrup:

• 2 cups granulated sugar
• 2 cups water

US Customary – Metric

Instructions

Prepare the Syrup:

• Combine the water and granulated sugar in a small saucepan and bring to a boil. Once the sugar has dissolved and begins to boil, turn off the heat.

Prepare the Halva:

• Melt the butter and vegetable oil in a wide, heavy-bottomed pot over medium heat.
• Add the flour to the melted butter-oil and stir continuously with a wooden spatula.
• Lower the heat and cook for about 25-30 minutes, stirring frequently, until it turns liquidy and darkens.
• While stirring, pour the prepared syrup into the cooked flour mix, then increase the heat to medium. Keep stirring until the mixture thickens. Turn off the heat when it's well combined, and stir vigorously for about 5 more minutes.
• Cover the pot and let the halva sit for 15 minutes.
• Using a spoon or a cookie scoop, shape the halva into bite-sized portions.
• Enjoy your Turkish Halva!

Notes

Related: Turkish Baklava Recipe
Related: Sütlaç (Turkish Rice Pudding)
Related: Revani
Related: Turkish Kazandibi Recipe
Related: Şekerpare (Turkish Cookies)

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Karnıyarık: Turkish Stuffed Eggplant

This traditional Turkish dish is never going to look elegant on the plate but it is a fantastic dish that’s worth trying out, and best served with rice, cacik or plain yoghurt.

Enjoy this traditional karnıyarık recipe by Chef Feyza Kirmarici.

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Karnıyarık: Turkish Stuffed Eggplant

Karnıyarık is a traditional Turkish stuffed eggplant dish. It's absolutely delicious and a must-try Turkish recipe.

Course Appetizer, Main Course

Cuisine Turkish

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Author Feyza Kirmaci

Ingredients

• 1 cup vegetable oil for frying
• 5 medium-sized eggplants
• 3 tbsp olive oil
• 1 large onion finely diced
• 2 green bell peppers finely diced
• 12 oz ground beef
• 2 cloves garlic
• ½ tbsp tomato paste
• ½ tbsp pepper paste
• ½ tsp salt
• ¼ tsp black pepper
• 3 medium tomatoes diced small
• 1 medium tomato cut into 5 pieces
• 2-3 green chili peppers cut into large chunks

US Customary – Metric

Instructions

Prepare the Filling:

• Heat the olive oil in a pan. Add the finely chopped onion and sauté until translucent. Then, add the diced green bell peppers and continue to sauté for about 3-4 minutes.
• Add the ground beef and minced garlic and cook until the meat browns all over evenly and the moisture evaporates.
• Stir in the tomato paste, pepper paste, salt, and black pepper. Add the diced tomatoes, then reduce the heat and cook for 5 minutes.

Prepare the Eggplants:

• Peel the eggplants, leaving alternating strips of skin, giving them a striped appearance, and leaving the stem intact.
• Heat the sunflower oil in a pan and fry the eggplants until they're lightly browned on all sides. Place them in an ovenproof dish.

Assemble the Karniyarik:

• Make a lengthwise slit in the middle of each eggplant, being careful not to cut through the bottom, to create a pocket.
• Stuff the eggplants generously with the ground beef filling.
• Place a tomato and green chili pepper slices on top of each stuffed eggplant.

Bake the Karniyarik:

• Bake the stuffed eggplants in a preheated oven at 175°C (340°F) for 25-30 minutes.
• Serve the hot Karniyarik with optional Turkish rice pilaf or Turkish cacik on the side.

Notes

Related: Dolma: Turkish Stuffed Grape Leaves
Related: Turkish Anchovy (Hamsi)
Related: Turkish Köfte Recipe
Related: Stuffed Eggplant with Chickpeas
Related: Papoutsakia

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Dolma: Turkish Stuffed Grape Leaves

Dolma means stuffed in Turkish and this is exactly what you’re getting with this famous Turkish dish. Vine leaves or cabbage leaves (lahana dolması) are stuffed with a delicious mixture of ground beef, spices, and a little rice, then cooked in tomato paste. Simply delicious!

Enjoy this traditional dolma recipe by Chef Feyza Kirmaci!

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Dolma: Turkish Stuffed Grape Leaves

This is a delicious recipe for one of Turkey's most famous dishes: dolma. This recipe is for a meat-based dolma made with ground beef.

Course Main Course

Cuisine Turkish

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour

Waiting Time 15 minutes minutes

Servings 60 pieces

Author Feyza Kirmaci

Ingredients

• 80 grape leaves in brine rinsed and drained

For the Stuffing:

• 14 oz of ground beef
• 1 ½ cups rice
• 2 medium onions grated
• 2 medium tomatoes grated
• 1 tbsp tomato paste
• ½ cup sunflower oil
• ½ tsp red pepper flakes
• 1 tsp dried mint
• ¼ tsp black pepper
• ¼ tsp cumin
• ½ tsp salt

For the Sauce:

• 1 tbsp tomato paste
• 2-3 cups water

US Customary – Metric

Instructions

Prepare the Filling:

• Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.

Prepare the Dolma:

• Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
• Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
• Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
• Place the stuffed grape leaves in layers neatly and tightly in a large pot.
• Place extra open leaves over the dolma to cover them.
• In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
• Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
• Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
  
• Serve warm or at room temperature, accompanied by plain yogurt.
  

Notes

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Şekerpare (Turkish Cookies)

Şekerpare are traditional Turkish cookies that are soaked in a sweet syrup flavored with lemon. They can be made with or without almonds – and this traditional recipe by Chef Feyza Kirmaci is the latter version (without almonds).

Enjoy!

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Şekerpare (Turkish Cookies)

An easy & delicious recipe of Şekerpare by Chef Feyza Kirmaci.

Course Dessert

Cuisine Turkish

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Waiting Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 18 servings

Author Feyza Kirmaci

Ingredients

For the Dough:

• 4 ½ oz melted butter
• 1/2 cup semolina
• 1 egg
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup powdered sugar
• 1 packet vanilla
• 3 cups all-purpose flour
• 1 egg yolk to brush

For the Syrup:

• 2 cups granulated sugar
• 2 cups water
• lemon juice a few drops

US Customary – Metric

Instructions

Prepare the Syrup:

• In a small saucepan, combine the sugar and water. Stir and bring to a boil. Once boiling, reduce the heat to medium and simmer for about 6-7 minutes.
• Add a few drops of lemon juice and simmer for a few more minutes. Then, remove the syrup from the heat.

Prepare the Dough:

• In a mixing bowl, combine the melted butter, egg, semolina, powdered sugar, baking soda, baking powder, vanilla, and flour. Knead until the dough obtains a non-sticky consistency.
• Rest the dough in the refrigerator for 30 minutes.

Shape the Şekerpare:

• Take approximately 30 grams of dough and roll it into a ball between your palms.
• Press down gently to flatten the ball slightly and taper the ends to form an oval shape.
• Place the shaped şekerpare on a baking tray leaving space between them.
• Use a pastry brush to brush the tops of the şekerpare with egg yolk. With the back of a fork, make line patterns on the top of each şekerpare.

Bake the Şekerpare:

• Bake the şekerpare in a preheated oven at 180°C (355°F) for approximately 30 minutes or until they turn golden brown on top.

Soak in Syrup:

• Once cooked, remove from the oven, and allow to cool for a few minutes.
• Pour the room temperature syrup over the warm şekerpare and leave to soak for a few hours until the syrup is absorbed.

Serve:

• Once the şekerpare has absorbed the syrup, you can optionally sprinkle them with coconut powder or ground pistachios before serving.

Notes

Related: Turkish Baklava Recipe
Related: Sütlaç (Turkish Rice Pudding)
Related: Revani
Related: Turkish Kazandibi Recipe
Related: 20 Top Turkish Desserts, Sweets, and Things

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