Salep and Cinnamon Semolina Halva

Desserts and pastries
Serves 4 – Preparation time: 30 min


  • 1.5 cups semolina
  • 1.5 cups milk
  • 1 cup Sütdiyarı Salep (a type of salep milk)
  • 1 cup sugar
  • 60 grams butter
  • Half a cup pine nuts
  • 1 teaspoon cinnamon


  1. Melt the butter in a pan. Add the pine nuts and start roasting.
  2. After the nuts are roasted, transfer the semolina to the pot. Stir constantly and roast on low heat for about 20 minutes.
  3. For the syrup of the dessert; take Sütdiyarı Salep, sugar, and milk in a small saucepan. Add cinnamon and let it simmer on low heat after stirring.
  4. Once the semolina is well-roasted, slowly pour the hot syrup mixture into the pan.
  5. Continuously stir the semolina, which will start to boil vigorously due to the hot syrup.
  6. Continue cooking the halva on low heat for 8-10 minutes. Cover it with a lid for it to rest.


One of the indispensable flavors of the Middle East and the Balkans, the delicious and nutritious semolina halva, offers a taste journey that stretches from the depths of Ottoman cuisine to the present day. Semolina halva carries traces of Anatolian and Ottoman culture in every bite. This unique dessert from traditional Turkish cuisine continues to adorn our tables and accompany our stories over the centuries. This sweet treat is not only nourishing for your palate but also a rare flavor that makes you feel the history and culture with every sip.