How to make HELVA at HOME

Instructions

Plain tahini helva:

1. First, I need to mention that there is çöven (soaproot, soapwort) in the classical recipe of the tahini helva. It gives gumminess to it, but it is very hard to control and find, so I discard it to make it possible for everyone to make this beauty. Maybe one day we’ll make it with çöven, for the advanced level????.
2. To make the syrup, mix the sugar and water in a small frying pan. Shake the pan to help the sugar dissolve. Put the pan on medium-low heat and whisk before the water boils.
3. If the water boils before the sugar dissolves, sugar may crystalize when the syrup is cool down. After the water starts to boil, don’t whisk the syrup anymore. Shake the pan to dissolve the sugar instead and don’t scrape the crystals on the sides of the pan. The total cooking time of the syrup will take 8 minutes.
4. Meanwhile, chop the pistachios or chocolate. Line a baking paper in a rectangular (if you have) bowl. Be sure that you are using enamel or a heatproof bowl because the mixture is going to be hot.
5. Mix the tahini, vanillin powder, salt, and pistachio in a bowl. Spare a handful of pistachio chunks for the top.
6. Whisk in the hot syrup to the tahini mixture. You need to be quick at this stage because the mixture will be hardened really fast.
7. Transfer the mixture into the bowl lined with the paper and top with the pistachios. Let it cool to room temperature and refrigerate for an hour.
8. To make the chocolate helva, mix the tahini, vanillin powder, and salt in a bowl.
9. Whisk in the hot syrup to the tahini mixture. Pour half of the mixture into a baking paper-lined bowl and add the cocoa powder to the rest.
10. Give it a good mix and pour into the bowl as well. Mix with the handle of a spoon and top with the chocolate. Let it cool to room temperature and refrigerate for an hour.
11. Plain, with pistachios or chocolate… helva is ready to make you climb a tree????.

Refika’s Oven Melted Helva

1. Heat your oven to 200 C (390 F) on upper and lower heat.
2. Place the helva on a medium-sized earthware or clay oven dish or a cast iron pan. Using clay or cast iron is important because they heat up slowly and cool down slowly so the dessert can stay hot while eating.
3. Add the chocolate and fruit. You can add some nuts as well.
4. Place the dish into the middle rack of your oven and bake for 10-12 minutes until helva and chocolate melt. Give it a stir after 6 minutes.
5. Take out from the oven and squeeze some fresh lemon juice to balance the sweetness and add a large scoop of ice cream! If you are lucky and can find ‘Maraş dondurması’ go with that and you will be in heaven after the first spoon!