25 minHalva with Sucuk
The magnificent union of traditional dessert and the breakfast star, sucuk.
- Prep
- 5 min
- Cook
- 15 min
- Time
- 20 min
- Servings
- 4
- Calories
- 420
- Level
- Easy
- Heat
- Gentle heat
- Region
- trk
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 150 grams sucuk (sliced)
- 2 tablespoons butterInstead: olive oil
- 1 tea glass vegetable oil
- 2 cups all-purpose flour
- 2 cups milkInstead: oat milk
- 1.5 cups granulated sugar
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Heat the milk and sugar in a bowl, stirring until the sugar dissolves, without boiling.
- 2
Melt the butter and vegetable oil in a wide pan.
- 3
Add the sliced sucuk to the pan and lightly fry them to release their oils.
- 4
Add the flour over the sucuk and roast over medium heat, stirring constantly for about 10-12 minutes until golden.
- 5
Carefully pour the warm milk syrup over the roasted flour and stir quickly.
- 6
Continue stirring until the halva absorbs the liquid and gathers together, then remove from heat.
Note. Since the spices from the sucuk will infuse into the halva, there is no need for extra salt.
Questions
Is sucuklu helva sweet or savory?
It is a special breakfast dish containing both sweet and savory notes for those who love contrasting flavors.
Can water be used instead of milk?
Yes, you can use the same amount of water or a milk-water mixture instead of milk.
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