today it's incredible but it's true i'm
going to teach you how to make helva at
home and it will take just five minutes
of your time and it's very cool to do
then i'm going to give you a Refika
recipe which is great and again it takes
five minutes to prepare
it looks so good melted in the oven
together with nuts
some fruits and some crunchiness in it
and it's going to be amazing and i'm
also going to give you a lot of insights
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now we are moving from recipe giving to
Bahar's fantasy world
for you i will. first off helva is a very
simple
recipe actually it's tahini and a bit of
water and a bit of sugar in the helva
that you eat
around here there's also something
called Çöven
and it has this like gumminess and also
it's when you beat it it becomes like a
foamy thing it's it's incredible in many
terms but
it's hard to control it it's hard to
find so
i took çöven out to make it a simpler
recipe
so that everyone in the house can do it
but maybe one day
we can like get into another level and
do it so these are
the only basic ingredients to make the
base of helva to do that
i have here 200 grams of sugar first
and i'm going to put it in a pan and 60
milliliters of water
this is about six tablespoons
i'm trying to melt the sugar a bit by
shaking it like this
so that the sugar melts so here we go
it's in high i'm going to make it into
medium low
i want the sugar to melt before it
starts to boil
why because after it boils and the sugar
crystals haven't melted yet then when it
gets colder
it might get crystallized like this and
this isn't even too much
like sometimes it might be like direct
sugar while
it's getting heated up i am also
stirring it so that
the sugar melts faster now slowly this
will melt totally and
i'm going to let it simmer for a while
and it will take 8 minutes
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now from the sides it started to boil
but my sugar
haven't melted yet without putting the
whisking from after this stage
i'm just like shaking it like this so
that
you can see it maybe the sugar at
the bottom
melts don't clear the side sides are
always like that you can't escape from
it
now it has a few more minutes and there
i want to make you a pistachio helva so
i'm getting some
pistachios out and i'm going to
make it like this
yes
exactly i'm going to have chunks like
this
but at the same time i want to make it
even smaller
the taste of the pistachios blends with
the tahini
it will add a lot of flavor to helva
otherwise it becomes
two different separate ingredients so
for the looks i want chunks like this
and then i want
almost dust like
good okay i'm going to add some tahini
if guys maybe some of you don't know
what tahini is
sometimes get that questions tahini is
sesame seed oil
and i have a video about it how to make
this it's again
five minutes to make so easy you can
click here and
get in i'm gonna use all of this tahini
time's up okay i'm going to um turn it
off i'm going to add a bit of
vanillin powder it could be vanillin
syrup we don't have it right now around
original vanilla pods are now incredibly
expensive so we're not able to use it
and i'm going to put a pinch of salt and
that's it
now i need to use my whisk where is my
whisk here is
the important part now i'm going to put
it just here
in as you can see how clear the sugar
syrup is
from now on i have to be really fast
because what will happen
is as this gets cold it becomes really
really hard to
whisk so i'm adding these here the dust
ones
like this and as you can see it's
getting thicker and thicker
now it's very hot as it gets cold it's
going to be stiff
it's done it's done it's all done i'm
going to put more chunks a bit of chunks
here
and then you need a dish you want the
helva to have the shape off
and there's this baking paper and uh
Burak did this very nice looking shape
fit the sides
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now it's still very hot guys when i was
growing up there was no pistachio helva
in istanbul it was in Antep again even in
Antep it wasn't very popular and i can
very well say
i'm one of those people who made it
famous all around Turkey
can we say that and i'm just pressing
them
why i'm putting the baking sheet
because
it sticks when it gets cold it will be
hard to
take it out maybe if it was a plastic it
would work like
what you do in the ice box we don't want
something so hot to put
on a plastic so so this will get very
like i'm almost very hard to touch
in the middle this should cool down in
room temperature you can put it in the
refrigerator for an hour
and then it will be ready to eat one
second one second you might say
we don't have pistachios but we want to
make helva and we want
again another flavor let's go for cacao
like with chocolatey
helva
now for the second recipe same thing my
sugar and
water is boiling and here i have my
tahini
it's 260 grams of tahini it's about
a cup this glass is like a cup isn't it
Burak?
okay i'm going to put this
and guys if you don't have tahini on in
where you live
you can buy these tahinis from etsy from
our shop as well
actually this brand is there's a great
city called mardin in Turkey
with this incredible houses incredible
people
there's a lady there called Ebru
Baybara Demir she's an incredible chef
and she gathers women help them make
their own produce in that area
with her efforts she changed the destiny
of a city
and the people inside it's incredible when
you buy tahini
there could be versions for example this
one this came today
that was the alarm okay this came today
this is single
roasted and this is double roasted it
has more like a burny feeling
for the helva the lighter is a little
bitter now again
the beginning is safe some vanillin same
amount of helva
a bit of sugar and then i add this
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shake it well if you spend more time
this might get hardened
don't worry you can shape it in your
hands like a play-doh
and continue it's all okay now i'm going
to pour
half of it here then i'm going to add
teaspoon of i mix it well
you can do this with a melted chocolate
by the way as well
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take apart from tahini but probably the
cocoa part
will be more dominant
burak would you like some? not hot
anymore
like that people are going crazy
now we lost it guys we can like chop
some chocolates
and this is pistachio
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and you can even have like i put half of
it like this
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actually it's not running it's
something else yeah
climbing a tree climbing a tree would be
nicer
do you have it saying like that in your
language do you eat then climb between
nice
this doesn't have to be like the
original would be this part so
but i'm going to put it into another
level and make it like this
same thing guys this will come to room
temperature totally
especially the middle side if you cut it
before it gets really cool
it might be runny and melty and you
wouldn't like that but we have to wait
for a while okay
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if we are ready now hello time
which side shall i put a t like this
yeah why not
why not i want to cut like this
so this is the helmet wow
look at this
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there's a saying in turkish
we can have the chocolate one
yeah thicker chunks
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now what i'm going to do
i'm going to use this helva to make
another dessert
and this is like if you make this helva
and put it in your fridge
this will go for weeks and weeks and it
won't go bad because it's just tahini
and sugar they can last very long i'm
going to put this helva half with
pistachios out with chocolatey
i'm going to add believe it or not even
more chocolate
this is not even three this is a
climbing skyscraper kind of thing
i'm going to put all this in here too
and then
to this whatever the fruit of the season
is
for example it could be sour cherries
which would be great the strawberries
are now in season
slice them like this
to the other half i'm going to add some
bananas
i want like some bigger chunks and then
i want i have smaller slices
what is going to happen in the oven is
these are all gonna melt
left with is the creaminess of the
banana
which is amazing
so again guys this is actually i'm
telling you two desserts
you can do any of them now this goes
into the oven
10 to 12 minutes until helva melts
the chocolate melts it starts bubbling
little
and that's when it's everything is ready
[Music]
one thing i forgot to tell you the dish
that i've used
is soil why it gets hot slowly
and it gets cold slowly if you don't
have like something clay
you can use a cast iron so for about 10
minutes it didn't almost melt
then after a while as you can see the
chocolate
melts tahini melts helva melts and we can
put a bit of
lemon on and this lemonness helps the
sweetness to balance very nicely
so this is going to be like melty like
this if you want you can put some more
nuts
walnuts would be great but at the first
moments it's very hot so be very careful
as well this is
also a special ice cream which is from
Maraş made with sahlep
you have to just cut it you cannot scoop
it very easily
it's dondurma it's not ice cream you
should taste when you come to İstanbul
so
for me that's for you
a bit of ice cream a bit of helva
all goes well like this might not look
great
but trust me it tastes amazing
guys that's it for now if you have
enjoyed the recipe please press
like please from your what's up share it
with your loved
ones so that the word spreads and if you
like leave a small comment
you can even write small i will
understand what you mean that would be
so nice
take great care love you very very much
you