This Giresun and Ordu version of flour halvah is made with cornmeal. Compared with wheat flour, it has a coarser texture, tastes slightly sweeter, and is darker in color. The roasting time is key: under-roasted cornmeal smells raw, while over-roasted cornmeal turns bitter. Add the syrup to the hot halvah while the syrup is lukewarm; adding hot syrup to hot halvah can cause splattering.
Add the sugar and water to a saucepan and bring to a boil, then simmer over low heat for 5 minutes. Remove from the heat and let cool until lukewarm; the syrup should be lukewarm while the halvah is hot. The reverse can cause splattering.
Melt the butter in a heavy-bottomed pot, add the cornmeal, and toast over low heat, stirring constantly with a wooden spoon. The cornmeal will first absorb the butter, then loosen; after the fifteenth minute, it will turn sandy yellow. Stop when it smells nutty and the mixture begins to flow off the spoon.
Remove the pot from the heat. Keeping your face away from the pot, gradually pour in the lukewarm syrup and stir immediately. The mixture will sizzle and steam. Keep stirring until all the syrup has been absorbed.
Stir half of the coarsely chopped walnuts into the halvah and sprinkle the rest over the serving plate. Portion with a spoon and serve warm.
After adding the syrup, cover the pot and let the halvah rest on the turned-off burner for 20 minutes; without resting, it will crumble when scooped. Allergens: Based on the ingredient list, this recipe contains milk and dairy products and tree nuts. Check packaged product labels for other allergens.
Şerbeti sıcak helvaya dökünce çok sıçradı, ikinci seferde ılıttım ve rahat ettim.
Mısır ununu rengi açık kahve olana kadar kavurmak gerekiyor, erken şerbet dökünce çiğ un tadı kaldı. Tereyağını eritirken yakmamak da gerekiyor, kararan yağ helvanın rengini bozuyor ve acımsı bir iz bırakıyor.
Giresun'da cevizi iri bırakıyorlar, ben de dövüp koydum. İnce kıyılmışı helvanın içinde kayboluyor.
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