Imrig Helva
Imrig helva is a semolina based sweet – grainy in texture and served with a sprinkle of cinnamon. Semolina based sweets are popular in Egyptian-Armenian communities. Imrig Helva is almost always served at wakes and following requiem masses, but can be enjoyed any time. I’m not sure how this tradition came to be, but the constant stirring of the pot is quite therapeutic when you are feeling the loss of a loved one.
Imrig Helva
A buttery semolina based sweet
Ingredients
- 500 grams coarse semolina
- 250 grams unsalted butter
- 125 grams pine nuts
- 300 grams caster sugar
- 2½ cups milk (615 grams)
- 1 tablespoon cinnamon
Instructions
- In a large saucepan or pot (the wider the base the quicker the cooking!), melt the butter and add pine nuts.250 grams unsalted butter, 125 grams pine nuts
- Brown for a few minutes on low heat then add semolina, stirring regularly over low to medium heat until the pine nuts begin to turn a golden colour – around 20 minutes.500 grams coarse semolina
- Heat milk in the microwave to near boiling, add sugar to the milk, and stir until dissolved.2½ cups milk, 300 grams caster sugar
- Add the milk and sugar mixture to the pot, and stir continuously over low heat for at least another half hour or until the consistency becomes grainy. Break up any lumps with the tip of the spoon. Do not cover at any stage during cooking.
- As the imrig helva cools, stir occasionally and break up any lumps again.
- Serve at room temperature. Sprinkle with cinnamon just before serving.1 tablespoon cinnamon
- When Imrig Helva is made for serving following a requiem, the cinnamon should be sprinkled on the main serving dish in the shape of a cross.
Nutrition
Calories: 240kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 25mgSodium: 11mgPotassium: 110mgFibre: 1gSugar: 13gVitamin A: 294IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
