Grape Molasse Halva

Sample Dishes from Turkish Cuisine

Grape Molasse Halva (Pekmez Helvası)

Butter or margarine1/2 cup100 gr
Flour2 1/4 cup250 gr
Water1 cup200 gr
Grape molasses2 cup500 gr
Walnuts (chopped)1/2 cup50 gr


Brown flour in melted butter for 15 minutes or until light brown, stirring constantly. Stir in molasses and water blending well. Cook over low heat for 10 minutes stirring constantiy again. Reduce heat. Blend in crushed walnuts mixing well. Remove from heat. Scoop out into egg sized portions with a tablespoon. Arrange on a serving plate and serve.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy571 cal
Protein6,6 g
Fat19,5 g
Carbohydrates91,3 g
Calcium348 mg
Iron8,97 mg
Phosphorus75 mg
Zinc1 mg
Sodium51 mg
Vitamin A336 iu
Thiamine0,08 mg
Riboflavin0,14 mg
Niacin1,66 mg
Vitamin C0 mg
Cholesterol1 mg

Regional Characteristics:

This molasses based sweet is made usually in the areas where grape molasses is produced. Grape molasses or syrup is generally produced in Konya, Niğde, Nevşehir, Gaziantep, Burdur and İçel. This helva was prepared on special days. In Cyprus, almonds are used instead of walnuts.