HALVA RECIPE
A sweet sesame treat that is free from gluten, dairy, soy, and egg. A nut-free option is available.
Provided by Rhonda Albom
Categories All recipes
Time P1DT25m
Number Of Ingredients 7
Steps:
- Use cooking spray to lightly coat a small loaf pan. Set aside.
- In a medium saucepan, mix the sugar and water and bring to a boil, stirring frequently.
- Once boiling, reduce heat and simmer for 15 minutes, stirring frequently to prevent crystallization. Remove from heat and set aside to cool.
- In a second saucepan, warm the tahini, stirring continuously until it is warm and softens. Do not overheat. Remove from heat.
- Stir in cinnamon, lemon juice, vanilla extract, and sugar mixture. Mix until well incorporated and appears shiny.
- Transfer into the greased pan and press to shape flat. Let cool completely.
- Cover with plastic wrap and refrigerate overnight. Cut into bite-size pieces. Enjoy.
Nutrition Facts : Calories 408 calories, Carbohydrate 105 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 oz, Sodium 2 grams sodium, Sugar 105 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ISRAELI HALVA
Flaky, creamy, sweet sesame (tahini) goodness. This recipe uses the proper temperatures to achieve the perfect texture of Halva.
Provided by Decorus Cibus
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a square 8x8" or 9x9" baking pan by lining the bottom and sides with parchment paper. Spray with canola oil.
- Mix the Tahini thoroughly before measuring. It separates easily and the thicker part at the bottom needs to be mixed in before pouring to measure.
- Bring 1 c of water to a boil.
- At the same time, start the Tahini on low in a sauce pan. Stir in the vanilla. Continue to heat, while occasionally stirring, until it reaches about 50°C (120°F). Do not heat it up too quickly or go over temp, because it will scorch. Remove from heat when it reaches temperature.
- Once the water is boiling, pour it over the sugar in a larger pan and stir until dissolved.
- Over high heat, bring the sugar water to a boil until it reaches 121°C (not over 250°F). Use a candy thermometer.
- As you're waiting for the sugar water to get to temp, the tahini should reach the proper temperature.
- Pour it into the bowl of a stand mixer with the mixing paddle attached.
- When the sugar water reaches the proper temp, immediately turn the heat off, and start the stand mixer on low while pouring in the sugar water until combined. Be careful it is scorching hot!
- Bump the speed up to 3 and watch carefully as it mixes. It won't take longer than about 30 seconds to get to the proper consistency. When you see the mixture starting to pull away from the side of the bowl, stop mixing immediately, and pour the mixture into your prepared pan.
- It will begin to stiffen as you are pouring it into the pan, so be quick about scraping the remains out of the bowl. With a flat scraper or back of a wide wooden spoon, press the mixture into a level layer.
- Let cool for about a half an hour at room temp, then remove solidified piece from pan and cut into 36 pieces (6 rows and 6 columns).
- Wrap the Halva up in an airtight container or plastic wrap, and keep in fridge. It will last for months as long as it's sealed, but I'm sure it will be long gone by then. Enjoy!
Nutrition Facts : Calories 133.5, Fat 6.7, SaturatedFat 0.9, Sodium 10.6, Carbohydrate 17.5, Fiber 1.3, Sugar 13.9, Protein 2.5
ISRAELI HALVA
Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the "soft ball" stage of candy making. To confirm that you are
Provided by My Jewish Learning
Categories Desserts
Time 18m
Yield 8 Servings
Number Of Ingredients 3
Steps:
- Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the "soft ball" stage of candy making. To confirm that you are at the "soft ball" stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water. Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat tahini to 120˚ F. Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, the mixture will come together smoothly. Add the nuts, if using. Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. Pour mixture into a well-greased loaf pan, or into a greased cake pan with a removable bottom. Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture. Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic--if you don't eat it all first! Author: Elisheva Margulies
Nutrition Facts :
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
THE ORIGINAL TURKISH HALVA
This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy!
Provided by Ze Turkish Kabobster
Categories Dessert
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter over a medium flame.
- Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
- Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
- Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
- Let it cool and enjoy!
Nutrition Facts : Calories 369.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 72.9, Fiber 0.6, Sugar 50, Protein 3.2
HALVA (IRANIAN DESSERT)
This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.
Provided by Noahsmommy
Categories Desserts Custards and Pudding Recipes
Time 26m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
- Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 39.4 g, Fat 20 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 4.7 mg, Sugar 20.1 g
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