Halva RecipeOrigin: Lebanon Period: Traditional |
IngredientsThis is a classic Lebanese form of Halva made with tahini (sesame seed paste) and flavoured with almonds.
280g sugar 
Halva Preparation:Method:Begin by laying the almonds on a baking tray and toast in an oven pre-heated to 180°C until lightly coloured. Take out of the oven and immediately transfer to a bowl. Beat the tahini in a large bowl until smooth then set aside. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C (between the Hard Ball stage and the Soft Crack stage). Add the almonds at this stage and stir to combine. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating briskly until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper. Place in the refrigerator and leave to set for 24 hours. Remove from the refrigerator, take out of the tin and cut into squares with a sharp knife whilst still cold. |
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