If you love the satisfying crack of crispy wafers, the warm aroma of cardamom, cinnamon, and vanilla, and soft chocolate that melts on your tongue, topped with pistachios and coconut, then Shirini Mikado – Halva Wafer Slices with Cocoa is just for you. The best part? You don’t even need to heat up your oven – just a simple pan will do.
Today, I even have a gluten-free version for you, just as aromatic and irresistible as the original. It’s like a little short trip to the Orient – right in your kitchen. And honestly, who could resist crispy wafers with a delicate, melting filling?
This recipe opens door number 11 of Zoras Culinary Advent Calendar. And the best part: there are plenty of fantastic prizes waiting to make your Advent even sweeter!
SHIRINI MIKADO – HALVA WAFERS WITH COCOA
My Persian Mikado is made with fine, gluten-free wafer sheets layered with a sweet halva cream. The filling is made from toasted chickpea and gluten-free wheat flour, ghee, cocoa, and aromatic spices like cinnamon, cardamom, and vanilla – a combination we call Halva. They’re also egg- and dairy-free. Each layer is delicate, crisp, and melts on your tongue with every bite.
Shirini Mikado, also called Mishka, comes from Persia (modern-day Iran), where it is traditionally made with very thin wheat wafers. In Iran, the sheets are extremely delicate, almost filigree – sadly, you rarely find them in Germany. Most store-bought wafers* are coarser, but don’t let that stop you. Use what’s available, and you’ll still create something crispy, aromatic, and irresistible. Of course, you can also make the recipe with regular, gluten-containing ingredients if you prefer.
GLUTENFREE- WAFER SHEETS
A quick tip: gluten-free wafer sheets are more delicate than regular ones and can crumble slightly when cutting or layering. Don’t worry – the result will still be wonderfully crisp. Just work gently and press the layers lightly, and your Mikado will turn out just as beautiful and flavorful as the traditional version.
I ordered my gluten-free sheets from a Polish online shop (no paid promotion). They are the closest you’ll get to the Persian wafers, much finer than the Oblatne available in Turkish or Russian stores.
KAĞIT HELVA, UN HELVASI & TAHINI HALVA
Even in Turkey, there are sweets similar to Shirini Mikado. The famous Un Helvası, a warm flour halva made from roasted flour, butter, sugar, and milk – a dessert that brings back childhood memories in many Turkish families. Then there’s Waffle Halva (Kağit Helva) is made from ultra-thin, crispy wafers and often enjoyed with ice cream or sweet fillings.
Another classic is Tahini Halva, made from sesame paste, sugar, syrup, and sometimes nuts. It’s firm, cut into slices, and usually served chilled. All these treats show that from Persia to Turkey, people share a love for layered sweets, halva, and delicate crunch – exactly what makes Shirini Mikado so special.
WAFER TREATS AROUND THE WORLD
If you love wafers, you probably know Neapolitan wafers, called Gaufrettes in some countries. From Italy/Bozen with classic Loacker Napolitaners, Austria with Manner, to Switzerland with Kägi – these crispy layer wonders appear all over the world.
Other examples include Armenia with Mikado-Cake, the Balkan with Mikado-Oblatne, and Russia with Mishka or Oblatne/Oblande. In South America, in countries like Argentina, Colombia, Ecuador, Guatemala, El Salvador, Venezuela, and Mexico, they are called Obleas. Even in Egypt, you can find fine Feska wafers.
Wafers are a widely enjoyed food across the globe. Each region has its traditions, fillings, spices, and toppings – from hazelnut or lemon cream to Dulce de Leche, pistachios, coconut, and chocolate. The creative variety is huge, and modern versions impress with beautiful patterns, colorful toppings, and unusual flavors.
THE CULINARY ADVENT CALENDER
With my recipe, I’m opening door number 11 in the Culinary Advent Calendar of Zoras Blog Kochtopf.me. I’ve participated several times before with recipes like Persian Gaz (white nougat with pistachios), Shirini Ghandi Qazvin (simple Persian sugar cookies), Shirini Pofaki Gerdoee (gluten-free walnut cookies), and Shirini Nargili (Persian coconut cookies). I love this event every year – not only for the amazing recipes but also for the fantastic prizes waiting for you. (sorry only for Germany)
This year, you can win a KMix in Matte by Kenwood*, a Magnifica Evo Next by De’Longhi*, a MultiFry 5 by Braun*, a Nutribullet Portable*, a GRAEF Allesschneider Manuale H93 in red, a GRAEF glass milk frother MS802 in black*, a pastry wheel by Gaumenfreunde, the new Cupit To Go mugs from KAHLA*, and several cookbooks from bloggers. I’m joining too – so let’s keep our fingers crossed!
Important dates:
- First giveaway: December 12–14
- Second giveaway: December 24 – January 2, 2026
INGREDIENTS – SHIRINI MIKADO
130 g wheat flour, gluten-free*
160 g chickpea flour*
280 g ghee* or butter
3 tbsp cocoa powder*
1 tsp cardamom powder*
2 tsp cinnamon*
1 tsp vanilla extract*
160 g powdered sugar* (130 g + 30 g)
5 Mikado wafer sheets, gluten-free*
INGREDIENTS FOR THE TOPPING
100 g dark chocolate* + 2 tbsp vegetable oil
20 g pistachios*, ground
20 g coconut*, shredded
INSTRUCTIONS – SHIRINI MIKADO
Sift the wheat flour and toast it over medium-low heat for ~15 minutes until the raw flour smell disappears.
Add chickpea flour and toast for another 10 minutes.
Stir in cocoa powder and toast for 5 more minutes.
Sift the mixture again and return it to the pan.
Mix in ghee or butter, cardamom, cinnamon, and vanilla.
Stir in 130 g powdered sugar, mix well, then add the remaining 30 g.
Remove from heat and let cool until lukewarm (too hot = wafers soften; too cold = layers won’t stick).
LAYERING THE WAFERS
Spread some lukewarm halva mixture evenly on the first wafer sheet.
Place the next wafer on top and gently press to stick.
Continue layering until all sheets are used.
Place a baking sheet and a heavy weight on top.
Chill in the fridge overnight or at least 12 hours.
CHOCOLATE & TOPPING
Melt dark chocolate with 2 tbsp vegetable oil in a water bath (prevents cracking).
Let cool slightly and pour over the chilled Mikado block.
Decorate with ground pistachios and/or shredded coconut.
Once the chocolate is set, trim the edges straight with a ruler and cut into slices or diamonds.
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Shirini Mikado – Halva Wafers with Cocoa
Gluten-free, aromatic, and no-bake. A crispy dessert filled with warm, spiced flavors.
Ingredients
INGREDIENTS – SHIRINI MIKADO
- 130 g wheat flour gluten-free
- 160 g chickpea flour
- 280 g ghee or butter
- 3 tbsp cocoa powder
- 1 tsp cardamom powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 160 g powdered sugar 130 g + 30 g
- 5 Mikado wafer sheets gluten-free
INGREDIENTS FOR THE TOPPING
- 100 g dark chocolate + 2 tbsp vegetable oil
- 20 g pistachios ground
- 20 g coconut shredded
Instructions
INSTRUCTIONS – SHIRINI MIKADO
-
Sift the wheat flour and toast it over medium-low heat for ~15 minutes until the raw flour smell disappears.
-
Add chickpea flour and toast for another 10 minutes.
-
Stir in cocoa powder and toast for 5 more minutes.
-
Sift the mixture again and return it to the pan.
-
Mix in ghee or butter, cardamom, cinnamon, and vanilla.
-
Stir in 130 g powdered sugar, mix well, then add the remaining 30 g.
-
Remove from heat and let cool until lukewarm (too hot = wafers soften; too cold = layers won’t stick).
LAYERING THE WAFERS
-
Spread some lukewarm halva mixture evenly on the first wafer sheet.
-
Place the next wafer on top and gently press to stick.
-
Continue layering until all sheets are used.
-
Place a baking sheet and a heavy weight on top.
-
Chill in the fridge overnight or at least 12 hours.
CHOCOLATE & TOPPING
-
Melt dark chocolate with 2 tbsp vegetable oil in a water bath (prevents cracking).
-
Let cool slightly and pour over the chilled Mikado block.
-
Decorate with ground pistachios and/or shredded coconut.
-
Once the chocolate is set, trim the edges straight with a ruler and cut into slices or diamonds.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥