Halvah


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About

Halvah is a confection popular in the Middle East, Eastern and Southern Europe, and the Indian subcontinent.

Yield:

6.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

1 cup cream
1 cup water
cup tahini
1 cup cream of rice or farina
1 cup brown sugar
4 tablespoons butter or sesame oil
1/2 cup sesame seeds
1/2 cup hot water

Preparation

1
In a medium sized heavy bottomed saucepan, bring to a boil over medium heat the sugar, cream and water. Boil 15 minutes, stirring occasionally.
2
Cut into squares and store in an airtight plastic storage box or wrap in platic.
3
Meanwhile in a large pan, melt butter (or add oil) and stir in the semolina and sesame seeds.
4
Continue cooking on medium heat for 15 minutes, scraping the the pan so that the dry ingredients won't scorch.
5
Stir in the tahini as the mixture begins to thicken, working out any lumps until the mixture is smooth.
6
Gradually add to the dry ingredients combining well and adding as much as 1/2 cup of water.
7
Remove from heat and allow to sit for 5 minutes.
8
Turn out onto a marble slab or other flat surface and whem the halvah is cool enough to handle, knead several minutes.
9
Put the halvah into an 8 inch square pan that has the bottom lined with a square of wax or parchment paper and smooth over the top with the back of a spoon.
10
Allow to rest 20 minutes, loosen from the sides of the pan using a knife, and turn out.

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