Breakfast - What does halva taste like recipes
Author: Tamara Chavous
Make some tahini halva for your family today :) Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix.
Halva
This tahini halva recipe is made with simple ingredients. A dense, rich sweet treat that is nut-based with so many variations. Halva is eaten as a dessert or an energy-boosting breakfast.
Provided by: Amira
Total time: 1445 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: Egyptian,Mediterranean,Middle East,Turkish
Number of ingredients: 6
Provided by: Amira
Total time: 1445 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: Egyptian,Mediterranean,Middle East,Turkish
Number of ingredients: 6
Ingredients:
- 1 cup tahini paste
- 1 cup instant dry milk
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract (or use 1/8 teaspoon vanilla powder)
- 1/2 cup walnuts (roughly chopped.)
- Vegetable oil for brushing
Nutrition:
- Calories: 204 kcal
- Carbohydrate: 20 g
- Protein: 7 g
- Fat: 17 g
- Saturated Fat: 4 g
- Cholesterol: 10 mg
- Sodium: 47 mg
- Fiber: 1 g
- Sugar: 4 g
- Serving Size: 1 serving
- In a deep bowl combine tahini, milk, and sugar until well mixed. Note4
- Add 1/4 to 1/3 cup of walnuts and fold them in the mixture.
- Brush a container lightly with vegetable oil, divide the remaining walnuts into two halves. Sprinkle one half of the walnut at the bottom of the container, add the tahini mixture and press down until firmly packed into your container.
- Sprinkle the other half of chopped walnuts on top and press into the Halawa.
- Cover and refrigerate overnight.
- Scoop into sandwiches directly from the container or turn it into a parchment paper and slice to serve the whole amount.
Eating Halva for the FIRST Time!! Halva Taste Test & Review
Follow Armin here:Instagram: https://www.instagram.com/armink777/Youtube: https://www
Duration: 6:58
Halva Taste Test | Greece, Poland, Turkey
In this taste test you will see halva from 3 different countries: Greece, Poland and Turkey
Duration: 4:30
Tahini Halva
A vegan dessert that requires 4-5 ingredients and 15 minutes to make. So easy and delicious and it keeps fresh for months. You can't beat that. Make some tahini halva for your family today :)
Provided by: Dimitra Khan
Yields: 6 servings
Cuisine: Dessert
Number of ingredients: 6
Provided by: Dimitra Khan
Yields: 6 servings
Cuisine: Dessert
Number of ingredients: 6
Ingredients:
- 1 and 1/2 cups tahini paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 1/2 cup of water
- Optional: 1/4 cup chopped nuts (pistachios, almonds, or your favorite nuts) or chocolate chips
How to cook:
- Line a loaf pan (8 and 1/2-inch by 4 and 1/2-inch) with parchment paper.
- Combine the sugar and water in a saucepan and heat over medium heat. Insert a candy thermometer into the mixture as soon as it comes to a boil. Remove the syrup from the heat once it reaches 250 °F. About 7-10 minutes of boining.
- Add the tahini, salt, and vanilla extract to a large mixing bowl and mix together.
- Carefully add the syrup to the tahini mixture along with nuts (if adding) and fold together until just combined. Be careful and don't overmix it otherwise it will begin to crumble.
- Transfer the mixture to the prepared loaf pan. Set it aside to cool completely.
- Slice the halva and serve it with Greek coffee. Enjoy!
Halvah
Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix. I've suggested a few very good brands of tahini in the post if looking for recommendations but a trip to a shop that specializes in ingredients for Arabic cooking should yield a few other options. Traditional halvah is made with soapwort, and with laborious stirring, So although the texture of this halvah is a bit softer than store-bought halvah, but it's still sliceable and very enjoyable.
Provided by: David
Yields: 10 servings
Number of ingredients: 5
Provided by: David
Yields: 10 servings
Number of ingredients: 5
Ingredients:
- 1 cup (120g) powdered sugar
- 1 cup plus 2 tablespoons (120g) whole milk powder
- 3/4 cup (200g) tahini (well-stirred before using)
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons (25g) very coarsely chopped pistachios ((see headnote for other suggestions))
How to cook:
- In a medium bowl, stir together the powdered sugar and milk powder. Add the tahini and vanilla and continue to stir until the mixture starts clumping together. Use your clean hands to knead the mixture until it comes together into a smooth, dough-like round that's not sticky. (As shown in the post.) Reem advised me to avoid adding more tahini unless it absolutely won't come together because adding the more tahini you add the softer it will be. (And you don't want it too soft.) If it feels too wet or sticky, add a bit more powdered milk.
- Line a 3 cup (700ml) glass or plastic container of any shape with a sheet of plastic wrap that goes inside the mold and up and over the edges. Smooth out any wrinkles as best you can and put the pistachios in an even layer on the bottom. Press the halvah mixture into the mold and smooth the top. Rap the container a few times gently on a folded kitchen towel on the countertop to encourage the mixture to pack snugly in the mold. Cover with the plastic wrap overhang and refrigerate for at least 4 hours or overnight.
