Flour Hallva (Albanian Name: Hallvë)
Soft, delicious, confection. The word halva (alternatively
halwa, halvah, halava, helva, halawa etc.), 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 is popular in India, Iran, Turkey, Pakistan, and Afghanistan.
Another common type, based on tahini (sesame paste), is more popular in the
eastern Mediterranean and Balkan regions, in countries such as Romania,
Bulgaria, Ukraine, Greece, Cyprus, Israel, Lebanon, Macedonia, Albania, Serbia,
Croatia, Bosnia & Herzegovina Northern Cyprus, Syria, Central Asia,
Caucasus region and Turkey as well as the Palestinian territories. Halva 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
Prep 15 mins
Cook 1 hr
Servings 8
Ingredients:
-
1 glass flour
-
1 glass margarine
-
1 1/4 glasses granulated sugar
-
5 glasses water
Directions:
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.
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