The word halva originally derived from the Arabic root (sweet), is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, South Asia, and the Balkans. Halva based on semolina may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables—such as carrots, pumpkins, yams, and squashes.
| Ingredients: |
||
| 1 glass flour |
||
| 1 glass margarine |
||
| 1 1/4 glasses granulated sugar |
||
| 5 glasses water |
Servings: 4
Preparation:
Heat the margarine in a saucepan very gently, and Sauté the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate. Serve warm.
