Helva

A dense, crumbly semolina or tahini sweet cooked in butter with pine nuts and raisins, served warm.

Ingredients

• 700g fresh mussels
• 400g rice pilaf
• 2 tsp sliced scallions
• 1 tsp cracked black pepper
• 3 tbsp unsalted butter
• 200g eggplant
• a handful of fresh parsley, chopped
• a drizzle of toasted pine nuts
• 500ml water
• 1/2 tsp Aleppo pepper
• 2 green peppers, chopped
• a drizzle of lemon wedges

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the yufka pastry and Aleppo pepper until evenly combined.

3. 3

   In a separate bowl, blend the lemon wedges with the beef stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

💡 Tips