By Saad Fayed. Middle Eastern Food Expert
Updated June 10, 2016.
Halva is most likely the essential favorite chocolate dessert in the centre East. However the actual recipe varies from place to place and nation to nation. It's a dense, sweet confection and two of the most common variations are flour based halva and nut and seed based halva. Flour based halva is frequently more gelatinous as the nut and seed butter halva is commonly drier and much more crumbly.
The most frequent nut and seed is made of sesame seed paste or tahini. I increased up eating this version that is essentially the tahini coupled with sugar or honey and high cream and only flavored with vanilla or items of chocolate to produce a marbled effect and frequently includes items of pistachios. In america it's frequently offered pre-packaged in niche stores or fresh in gourmet and ethnic food stores. In the centre East the chocolate is more prone to be homemade.
The flour based recipe, generally present in Iran, A holiday in greece, Poultry, India, Afghanistan and Pakistan, has a tendency to use semolina, butter and sugar and could be flavored with spices like saffron as well as aromatics like rosewater. Corn starch may also be utilized in the Greek version.
Nut based halva is typical in countries like Cyprus, Egypt, Israel, Iraq, Lebanon and Syria however they're more often than not created using sesame seeds. Sunflower seed versions, however, are popular in eastern Countries in europe.
I've used the sesame form of the chocolate like a base for brownies and also the tahini being an component in chocolate nick cookies as well as in frozen treats. Both created the taste of halva in addition to a lovely texture.
This recipe is perfect for the flour based version. It's wealthy, sweet and aromatic in the rosewater and saffron. Also it's best enjoyed with coffee or tea following a meal.
Ingredients
- 1 Cup granulated sugar
- 1/2 Cup water
- 1/4 Cup rosewater
- 4-6 Saffron threads or 1/2 teaspoon ground saffron
- 2 Sticks (16 tablespoons) unsalted butter
- 1 Cup all-purpose flour
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Preparation
In a tiny saucepan, bring the sugar and water to some boil. When the sugar is dissolved, add some saffron and rosewater. You'll have a syrup like texture. Remove from heat.
Inside a medium saucepan, melt the butter on medium heat. Add some flour gradually and blend using the butter to create a paste. Gradually add some sugar syrup and blend together. Remove in the heat.
Immediately pour the mix into individual ramekins or onto an amount plate.
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Let it awesome and only take away the halva in the ramekins or reduce small serving pieces.
Serve with tea or coffee.
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