Helwa Tat Tork Halva Recipes

HELWA TAT-TORK

Steps:

• In a thick bottomed saucepan put the sugar and the water over a slow burner until the sugar dissolves. At this stage it can be stirred but not any more after it boils.
• Let it boil until a sugar thermometer shows 140 deg Celsius.
• Meanwhile in a heat proof container mix the tahini, almonds and vanilla.
• As the sugar mixture reaches the required temperature (140) pour it onto the tahini mixture in a slow steady stream whilst mixing well.
• As soon as the mass solidifies transfer it to an airtight container and store when cool.
• PS. After storing some oil oozes out but it does not impair its goodness.
• Enjoy.

HELWA TAT-TORK HALVA

Steps:

• In a heavy pan, stir sugar into water and heat to boiling. Once it is boiling, stop stirring. Boil until 284 degrees fahrenheit.
• In a heat-proof bowl, mix tahini, vanilla, and almonds.
• When sugar water reaches temperature, pour on tahini mixture and stir until it thickens.
• Pour in a pan and let cool. Cut to serve. Store in an airtight container.

TURKISH FLOUR HELVA

Steps:

• In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
• Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
• When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
• In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.