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.

THE ORIGINAL TURKISH HALVA

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!