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.
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
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
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