This regional layered flour halva from Ordu is made by cooking toasted flour in layers with butter and sweetened milk, then topping it with walnuts. Serve this warm dessert at tea time.
Melt the butter and add the flour. Cook over low heat, stirring constantly, for 15 minutes, until golden brown.
Warm the milk and sugar in a separate pan, then slowly pour it into the toasted flour. Cook over low heat, stirring, for 8 minutes, until thickened.
Remove from the heat, cover and leave to rest for 5 minutes.
Transfer to serving plates, sprinkle with walnuts and serve warm.
Store in a sealed container at room temperature for up to 2 days. To reheat, add a little milk and warm over low heat to restore the texture.
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