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A spoonful of golden semolina halva with long, stretchy melted cheese strands.

Cheesy Turkish Semolina Halva

A warm, golden semolina dessert featuring a melting cheese center that mimics the flavor and stretch of a traditional Kunefe.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dessert
Cuisine: Turkish
Calories: 337
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Semolina
  • 1 cup Granulated Sugar (adjust for sweetness)
  • 2.5 cups Whole Milk
  • 3 tbsp Butter
  • 1 tbsp Vegetable Oil
  • 1 to 2 handfuls Unsalted String Cheese, Mozzarella

Equipment

  • Medium Heavy-Bottomed Pot: To ensure even roasting of the semolina.
  • Wooden Spoon: Best for the constant stirring required for halva.
  • Measuring Cups: To get that perfect 2.5:1 milk-to-semolina ratio.

Method
 

  1. Melt butter and oil in a pot. Add semolina and roast over medium-low heat.
    Roasting semolina with butter in a stovetop pot.
  2. Continue stirring patiently until the semolina turns a rich, golden-brown color.
    Perfectly roasted golden semolina for Turkish halva.
  3. Add the sugar and stir for just 30 seconds to incorporate without burning.
    Mixing granulated sugar into roasted semolina.
  4. Pour in the milk slowly. The mixture will be liquid—keep stirring!
    Pouring milk into a pot of roasted semolina.
  5. Cook while stirring until the semolina absorbs the milk and reaches a thick paste.
    Stirring halva as it thickens and absorbs milk.
  6. Add the unsalted cheese and stir vigorously until the cheese is fully melted and stretchy.
    Adding shredded string cheese to a hot pot of halva.
  7. Serve immediately while hot to maintain the perfect cheese stretch.
    Serving a bowl of hot cheesy Turkish semolina halva.

Video

Notes

If you want a deeper flavor, you can use 2 cups of milk and 1/2 cup of water mixed together. For the ultimate visual impact, serve this at a temperature of 65-75°C (150-167°F) so the cheese stretch stays dramatic for the table!