Sesame Halva

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Sesame Halva

 

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(http://www.webstats4u.com/stats?ACsq9QrO6kGPOks4ETBFN/62U3+A)

(http://www.webstats4u.com/stats?ACsq9QrO6kGPOks4ETBFN/62U3+A)

 

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a flaky confection of crushed sesame seeds, nuts and sugar

 

Flavourings

Halva, or halvah, can carry all sorts of flavours: cardamon, rose water,

vanilla, coffee, chocolate, etc. Experiment!

Some flavourings — such as cardamon and rose water — should be added just

before you stop boiling the syrup, so you don't lose all the essential aromas

to the atmosphere.

Ingredients

280g sugar

100ml water

flavourings

340g tahini

beaten to mix in any excess oil

Boil the sugar and water with flavourings to 125 °C (257 °F, somewhere

between ``hard ball'' and ``small crack'' syrup).

Hazelnuts and (unsalted) pistachios can be roasted then rubbed in a teatowel

to remove their skins.

At this stage you can add nuts (pistachio, almond, hazelnut). It's worth the

effort to blanch almonds then gently toast the nuts in a moderate oven (180

°C - 355 °F). Add as many as you want—this mixture will easily take 250g of

nuts if you like your halva that way; shop-bought halva has far less.

Gradually add the flavoured sugar syrup to the tahini, beating all the

while.

Beat the mixture well as you add syrup to sesame, and continue beating once

all is combined, until the mixture begins to set. This promotes formation of

sugar crystals (as in _fudge making_

(http://www.exploratorium.edu/cooking/candy/fudge-story.html) ), which give your

halva the flaky character it should

have.

Press the mixture into an oiled cake tin (either with a press-out base, or

lined with baking paper) or plastic container, and leave in the fridge for 36

hours. Cut while cold, with a sharp knife (if the halva is softer than the

nuts it's difficult to make a clean cut).

 

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01.20.09