|Photo: Halva Recipe|
The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Halva Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Halva.
Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly.
In Lebanon, Syria, Iraq, Jordan, and Palestine halva, halvah, or halawa (Arabic: حلاوة) is typically the sesame or tahini-based form, which can be flavoured in various ways, and may include pistachios, almonds or chocolate. A large quantity of halva is exported from Lebanon throughout the world.
1 kilo (2 lbs) Sesame Seeds
1 teaspoon Grounded Cardamon
1 kilo (2 lbs) Raw Tahini (see note below)
1/2 kilo (1 lbs) Natural Honey
1 tablespoon Rose Water
To garnish you can use (Pistachio, Almonds, Pine Nuts, Grated coconut)
1. Put the sesame seeds in a blender or food processor fitted with the metal blade. Blend for about 5 or until becomes like a powder.
3. Add half amount of the tahini paste and blend for 15 seconds.
4. Add the honey and blend for 15 seconds.
5. Add the rest of tahini paste and blend for another 15 seconds.
6. Add the rose water.
7. Process until you get a very smooth paste.
8. Put the mixture into an appropriate dish and decorate as you wish with Pistachio, Almonds, Pine Nuts, Grated coconut, press gently with your hand.
9. Cover the dish and put in the fridge for about 1 hour and your tasty middle eastern halva is ready.
You should be able to find tahini (all tahini is sesame tahini!) in almost any major grocery store, and in any middle eastern market. You can find organic brands at Whole Foods, and probably at any natural foods specialty store.
At Whole Foods, it will be in the nut butter aisle, with the almond butter and cashew butter and so forth. In other grocery stores, it may be with nut butters or it may be in international foods or natural foods.
Good luck finding tahini, and enjoy your recipe! I think once you begin using tahini, you will love it so much you will make it a regular item in your pantry!
More Lebanese Food Recipes:
Maamool with Walnuts