Guymag (Wheat & Butter Halva)

In a nonstick pan, melt butter and add the flour. Mix well and constantly until flour has absorbed all the butter. Add the sea salt. Over low heat, stir requently and cook until it gives off a nutty scent and is lightly brown.

In a separate pan, bring water to boil.

Once butter-flour mixture is cooked, gradually pour in the boiling water, mixing constantly to avoid lumps. The halva will look like thick brown soup at this point. Fret not!

Set the halva over low heat and let it cook, stirring frequently to avoid lumps. Allow the halva to simmer until it has reduced by half and you see evidence of the butter separating from the pudding. Add cinnamon and stir well before taking it off heat.

Divide between bowls. If desired, garnish with sugar, dates, or sumac, or drizzle jaggery on top. Serve hot.