1 piece (medium) of Walnut dry flour halva (40 g) has 168 calories. That works out to 420 calories per 100 g. It contains 22 g of carbs, 3 g of protein, 7.2 g of fat and 1.4 g of fiber. Its 0.1 mg of Copper covers 14% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Walnut dry flour halva?

Walnut dry flour halva is a traditional Turkish sweet made by slowly toasting flour in fat, then sweetening it and mixing in walnuts. It is shaped or served in small portions, with a drier, more crumbly texture than syrup-soaked desserts; recipes vary between households.

The toasted flour gives it a warm, nutty aroma, while walnuts add a little crunch. In Turkey it is commonly offered with tea, after a meal or when guests visit; elsewhere, it makes a distinctive addition to a dessert spread or a cup of coffee. Flour, sweetener and fat make it an energy-dense treat, with walnuts contributing some fibre and protein. A small piece is satisfying alongside unsweetened tea or coffee.

Walnut dry flour halva Nutrition Facts

Selected: 100 g

420

KCAL / 100G

Carbs

55g

· 20% DV

Protein

7.5g

· 15% DV

Fat

18g

· 23% DV

Fiber

3.5g

· 13% DV

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

Calories come from: Carbs 53% · Protein 7% · Fat 40%

Walnut dry flour halva Vitamins & Minerals

Vitamins

0.18mg · 11% DV

0.12mg · 10% DV

Biotin

2.5µg · 8% DV

1.1mg · 7% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

85mg · 12% DV

Iron

2mg · 11% DV

Magnesium

38mg · 9% DV

How Nutritious Is Walnut dry flour halva?

Nutrient density

Low

32/ 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

29/ 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.

Walnut dry flour halva Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

How to Burn Off Walnut dry flour halva

To burn the 420 calories in 100 g:

🚶

104min

Walking (5 km/h)

🏃

43min

Running (8 km/h)

🚴

57min

Cycling

🏊

49min

Swimming

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

Is Walnut dry flour 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 Walnut dry flour halva Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Walnut dry flour 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

Walnut dry flour halva Fat Profile

SATURATED

2.2g

MONOUNSATURATED

3.1g

POLYUNSATURATED

9.8g

⚖️

Omega 6:3 ratio 4.9:1

Above the ideal 4:1 (4.9:1).

Compare Walnut dry flour halva

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Frequently Asked Questions About Walnut dry flour halva

What is walnut dry flour halva?

Walnut dry flour halva is a Turkish sweet made by toasting flour with fat and combining it with sugar and walnuts. Unlike smooth, syrup-soaked halva, the dry style is typically crumbly and is often shaped into small portions.

How do you make walnut dry flour halva?

Walnut dry flour halva is made by slowly toasting flour in butter or another cooking fat, then mixing in sugar and walnuts. Recipes differ on whether they use a little syrup, but steady stirring and gentle heat help prevent the flour from scorching.

Why is walnut dry flour halva crumbly?

Walnut dry flour halva is meant to have a dry, crumbly texture rather than the soft consistency of syrupy flour halva. If it will not hold its shape, press it firmly into a mold while warm or add only a small amount of liquid, if your recipe allows.

Is walnut dry flour halva the same as Turkish flour halva?

No. Walnut dry flour halva is a drier, often more crumbly variation of Turkish flour halva, and it includes walnuts. Many familiar flour halva recipes use syrup to create a softer mixture, though ingredients and methods vary by household.

When should you add walnuts to walnut dry flour halva?

Add the walnuts to walnut dry flour halva near the end, after the flour has toasted. This keeps the nuts from burning during the longer cooking step and leaves their flavor and texture noticeable in the finished sweet.

Does walnut dry flour halva use syrup?

Not always. Some walnut dry flour halva recipes mix sugar directly into the toasted flour, while others add a small amount of syrup. Too much liquid can make this style soft and heavy instead of keeping its characteristic dry, crumbly texture.

Why does walnut dry flour halva taste bitter?

Walnut dry flour halva tastes bitter when the flour or walnuts have burned. Toast the flour over gentle heat, stir it continuously, and add the walnuts toward the end so they warm through without overcooking.

How should you serve walnut dry flour halva?

Serve walnut dry flour halva in small pieces, either molded while warm or crumbled onto a plate. It is commonly enjoyed at room temperature with tea or coffee; if it breaks apart, gently press the portion together before serving.

How do you store walnut dry flour halva?

Store walnut dry flour halva in an airtight container in a cool, dry place. The walnuts can lose their fresh flavor if the sweet sits in a warm spot, so keep it away from heat and enjoy it within a few days for the best texture.

Can you freeze walnut dry flour halva?

Yes, walnut dry flour halva can be frozen in an airtight container or individually wrapped portions. Thaw it in the refrigerator before serving. Its texture may become more crumbly after thawing, so press pieces together gently if needed.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026