[Subtitled] Turkish Cheese Halva (Adiyaman Style) - Dessert Recipes with Semolina

There are times you eat a piece of dessert and ask yourself: "Why have I never tried this before?". Well... Chef Ferhat has turned up the stove to make sure you meet the delicious cheese halva no later. The secret is eating it right off the pot, smoking hot. It would make a perfect treat for Ramadan, to satisfy your tastebuds after the iftar meal.
Call out for the strongest person in the house! There is no pan-frying this halva. The cooking technique is also quite different. First, the sherbet is prepared, then the semolina is added. This is the point where manpower is needed. Moreover, there is no added fat in this halva. And then there is cheese, of course. Then, voila! Here is the recipe for Adıyaman style cheese halva with an amazing smell and a chewy texture! Do not forget to share this delicious recipe with your loved ones.
Ingredients:
1 liter of water
750 grams of granulated sugar
500 grams of semolina
250 grams unsalted string cheese
1/4 glass of vegetable oil
Good to know:
1) The glass measurement is over a standard 200 ml water glass in all recipes.
2) Unless the chefs verbally state otherwise, in all recipe videos, the oven setting is: TOP/BOTTOM HEATING WITH THE FAN WORKING.
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