Honey Sesame Halva Food
HALVAH (MIDDLE EASTERN HONEY-SESAME CANDY)
There are 2 kinds of halvah -- the crumbly, nut-butter based kind, and the flour-based variety. I adapted the flour-based kind for whole grain sprouted flour.
Provided by Wardee Harmon
Categories Dessert
Number Of Ingredients 4
Steps:
- Warm oil in a large heavy skillet over low heat.
- Add flour.
- Stir until thoroughly combined.
- Continue cooking, stirring occasionally, until the mixture begins to turn pale brown.
- Add tahini.
- Stir until the mixture has a uniform color and consistency.
- Turn off heat.
- In a separate small saucepan, bring honey to a boil over high heat.
- Boil for 1 minute.
- Immediately add hot honey to flour mixture.
- Stir until completely incorporated.
- Spread mixture into an ungreased loaf pan and pack down with the back of a spatula.
- Let cool at room temperature for 2 hours or until the pan feels cool.
- It will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted.
- Cover tightly (in or out of the loaf paand store in the refrigerator for up to 2 weeks.
- To serve, cut into thin slices.
HONEY SESAME HALVA
I will never forget the first time I tasted Halva, it was a bit of heaven. This recipe is so simple to make anyone who has made candy can do it. It should set up in the fridge for 36 hours so it's easy to cut. Make sure you use a sharp knife to cut through the nuts if you use them. You can double this recipe.
Provided by Jo Zimny
Categories Candies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Grease an 8x10x2" rectangular non-stick pan and line the bottom with parchment and oil that too. You can also use a tin with a press out bottom, ramekins or a plastic container.
- 2. If you plan to use nuts in this it would be advisable to toast them at 350'F (180'C). And add them to the Honey syrup while it's still warm. Heat the honey is a medium sized sauce pan. Watch it, it will bubble up so keep a close eye on it.
- 3. I used a candy thermometer and when the temperature of the honey hit 240'F (115'C) the soft ball stage I took it off the heat to cool. If you are going to add nuts to this add them while the syrup is cooling.
- 4. While the honey is cooling, add your flavoring if using. I added some coconut essence to mine. Heat up the sesame tahini to 120'F (50'C) and fold the warm tahini into the warm syrup.
- 5. Once the mixture has cooled, cover it to keep out moister. This gives sugar crystals time to grow in the halva which gives it its distinct texture.
- 6. Enjoy!
TAHINI HALVAH
Steps:
- Enjoy.
Nutrition Facts : Calories 994 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, Sodium 164 mg, Sugar 95 g, Fat 56 g, ServingSize 2 pounds (4 to 6 servings), UnsaturatedFat 0 g
HONEY HALVA
Make and share this Honey Halva recipe from Food.com.
Provided by Chef Romie
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.Butter a 8x8 pan.
- In a medium bowl cream together butter and warm honey.Beat in eggs, one at a time.
- Gradually fold in farina,cinnamon, and almonds.
- Pour into prepared pan and bake for 30 minutes.
- Remove from oven and cool for 15 minutes.
- Simmer water and honey for 10 minutes and pour over halva.
- Cool and cut into squares or diamonds.
Nutrition Facts : Calories 328.2, Fat 17.4, SaturatedFat 8, Cholesterol 83.4, Sodium 130.3, Carbohydrate 39.4, Fiber 1.6, Sugar 20.9, Protein 6
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