Toasted Semolina Helva with Cinnamon

Fine semolina is slowly toasted in butter with pine nuts until nutty and golden, then sweetened with milk and dusted with cinnamon. It echoes Copper Steam Over Topkapı, where Matbah-ı Âmire hearths never truly slept and copper hoods sweated before dawn.

Serves 6

Estimate for one serving

• 210 cal
• 3.7g protein
• 11.7g carbs
• 2.4g fat
• 2g fiber

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Ingredients

• 2 cups fine semolina
• 1 cup unsalted butter
• 1 1/4 cups granulated sugar
• 2 cups whole milk
• 1/3 cup pine nuts
• 2 tsp ground cinnamon
• 1 cup water

Instructions

1. 1Combine the sugar, milk and water in a saucepan and heat gently until the sugar dissolves, then keep warm.
2. 2Melt the butter in a large heavy pan over medium heat, add the pine nuts and cook until golden.
3. 3Add the semolina to the butter and pine nuts, stir continuously over medium-low heat for 12-15 minutes until the semolina turns a deep golden color and smells toasted.
4. 4Remove the pan from the heat and carefully pour in the warm milk-sugar mixture, stirring vigorously until smooth.
5. 5Return to very low heat, cover and let steam for 5 minutes until the liquid is fully absorbed.
6. 6Remove from heat, let rest covered for 10 minutes, then fluff with a fork.
7. 7Spoon into bowls and dust generously with cinnamon before serving warm.