100 g of Semolina Halva has 330 calories. It contains 55 g of carbs, 4.5 g of protein, 11 g of fat and 1.2 g of fiber. Its 0.1 mg of Copper covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Semolina Halva?

Semolina Halva is a Turkish sweet made by slowly toasting semolina in butter or oil, then cooking it with a sugar syrup, often with milk or water. Pine nuts may be stirred in or scattered over the top. The patient toasting gives it its characteristic golden colour and nutty aroma.

It is served warm, with a soft, moist texture that is lightly crumbly rather than smooth. In Turkey it is often offered after a meal or at family and religious gatherings; across the wider region, related versions are also enjoyed as a home-made dessert. Semolina Halva is mainly a source of carbohydrates and fat, with comparatively little protein or fibre. For a less heavy finish, serve a modest portion with unsweetened tea.

Semolina Halva Nutrition Facts

Selected: 100 g

330

KCAL / 100G

Carbs

55g

· 20% DV

Protein

4.5g

· 9% DV

Fat

11g

· 14% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 65% · Protein 5% · Fat 30%

Semolina Halva Vitamins & Minerals

Vitamins

Biotin

2µg · 7% DV

0.07mg · 6% DV

0.9mg · 6% DV

0.3mg · 6% DV

Minerals

Iron

1mg · 6% DV

Phosphorus

45mg · 6% DV

Selenium

2.5µg · 5% DV

Magnesium

12mg · 3% DV

How Nutritious Is Semolina Halva?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

20/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Semolina Halva Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Semolina Halva

To burn the 330 calories in 100 g:

🚶

82min

Walking (5 km/h)

🏃

34min

Running (8 km/h)

🚴

45min

Cycling

🏊

38min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Semolina Halva Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Semolina Halva Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Semolina Halva Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Semolina Halva Fat Profile

SATURATED

4.5g

MONOUNSATURATED

3.5g

POLYUNSATURATED

2.2g

⚖️

Omega 6:3 ratio 40:1

Above the ideal 4:1 (40:1).

Compare Semolina Halva

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Frequently Asked Questions About Semolina Halva

What is Semolina Halva made of?

Semolina Halva is made by cooking semolina with butter or oil, then adding sweetened water or milk. Pine nuts are a common addition, though recipes vary; the mixture is covered so the semolina absorbs the liquid and softens.

How do you make Semolina Halva?

To make Semolina Halva, toast semolina in butter or oil while stirring, then carefully add hot sweetened liquid. Cover the pan and let the grains absorb it before fluffing and serving. Some recipes add pine nuts during toasting.

Where does Semolina Halva come from?

Semolina Halva is a traditional dessert found in Turkish and other regional cuisines, with recipes differing across the eastern Mediterranean and Middle East. In Turkey, it is commonly made at home and served warm, sometimes after meals or at commemorative gatherings.

Why is semolina toasted for Semolina Halva?

Toasting gives Semolina Halva its characteristic golden color and nutty aroma. Stir the semolina over moderate heat so it colors evenly; stopping too early can leave a bland taste, while scorching it makes the finished dessert bitter.

Is Semolina Halva served hot or cold?

Semolina Halva is most often served warm, when it is soft and fragrant. It can also be eaten at room temperature, and some recipes pair warm halva with cold ice cream for a contrast in temperature and texture.

What do you serve with Semolina Halva?

Semolina Halva is often served on its own with tea or after a meal. A popular variation pairs it with vanilla ice cream, while toasted nuts or a sprinkle of cinnamon can add extra flavor without changing the basic dessert.

Can you freeze Semolina Halva?

Yes, Semolina Halva can be frozen in an airtight container after it has cooled. Thaw it in the refrigerator and warm it gently in a pan before serving; the texture may be slightly less fluffy than when freshly made.

How is Turkish Semolina Halva different from Greek semolina halva?

Turkish Semolina Halva is commonly cooked with butter or oil and sweetened milk or water, then left to absorb the liquid. Greek semolina halva often uses a syrup poured over toasted semolina and may be flavored with citrus or spices; recipes vary in both countries.

Why did my Semolina Halva turn mushy?

Semolina Halva can turn mushy if it contains too much liquid or has not rested long enough for the grains to absorb it evenly. Measure the liquid carefully, keep the pan covered after cooking, and fluff the halva once it has settled.

Can you make Semolina Halva without pine nuts?

Yes, Semolina Halva can be made without pine nuts. They add a toasted, crunchy accent but are optional; leave them out for a simpler version, or use another nut if it suits the recipe and your needs.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026