Guest guest Posted October 4, 2004 Report Share Posted October 4, 2004 Hi, Yaman, I'm glad the Turk stepped in! I spent time in Turkey on two occasions in the past, long ago (-: and had a serious addiction to halvah. Wise Turks told me at the time that it was bad for my liver. When I said " sesame " I was thinking generally of a category that includes whole, semi-crushed or crushed to a paste as in tahini (I remember the vendors who would come through the neighborhood with their bucket of tahini on a donkey's back, calling " Ta--h-i-i-i-n! " ). Are you saying that " sesame halvah " is the Turkish name for a candy made with whole sesame seeds? I since have learned what those friends were trying to tell me about sugar, which is why I've developed my own lower-carb version. Sometmes nowadays I will just eat sesame seeds plain. Gunaydin, Gretchen carob halvah > > > > > > EASY CAROB HALVAH > > > > 1 1/2 cups honey > > 4 cups roasted tahini > > 3/4 cup carob (or chocolate) powder > > 1 tsp vanilla > > 1 cup roasted almonds > > > > Put all ingredients except the almonds in a food processor and mix > > until it has the consistency of peanut butter cookies dough. Add more > > carob if it's too thin, more honey or tahini if it's too thick. And > > taste. > > > > Then, oil your hands and oil a cookies sheet. press the dough into the > > pan, and sprinkle with a little water, so it will spead out easily. > > Cover with waxed paper, and roll out with a rolling pin. Press roasted > > almonds into the top. Refrigerate, and eat later. > > > > This recipe originally used powdered milk in place of carob powder. I'm > > not sure what to use in place of carob if I want a more plain halvah. > > > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 Merhaba Gretchen, Yes, what we call sesame halvah is the sesame bars made with whole sesame seeds. Whereabouts did you stay in Turkey? It's been quite a while since I have seen those donkey-back tahini sellers cheers, Yaman > > The halvah in Turkey or Greece just has two ingredients: sesame and > honey or > > sugar. So it must use more sesame seed....I often will make my > own " instant > > halvah " of a sort, by mashing a tiny bit of honey into toasted > sesame seeds. > > > > Gretchen > > > > carob halvah > > > > > > > > > > EASY CAROB HALVAH > > > > > > 1 1/2 cups honey > > > 4 cups roasted tahini > > > 3/4 cup carob (or chocolate) powder > > > 1 tsp vanilla > > > 1 cup roasted almonds > > > > > > Put all ingredients except the almonds in a food processor and mix > > > until it has the consistency of peanut butter cookies dough. Add > more > > > carob if it's too thin, more honey or tahini if it's too thick. > And > > > taste. > > > > > > Then, oil your hands and oil a cookies sheet. press the dough > into the > > > pan, and sprinkle with a little water, so it will spead out > easily. > > > Cover with waxed paper, and roll out with a rolling pin. Press > roasted > > > almonds into the top. Refrigerate, and eat later. > > > > > > This recipe originally used powdered milk in place of carob > powder. I'm > > > not sure what to use in place of carob if I want a more plain > halvah. > > > > > > > > > > > > __________________________________________________ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 Halvah Halvah is a candy popular in the Middle East, where it is made from ground sesame seeds. This is far superior to the store bought variety. For a lighter version, make this recipe with the almond pulp leftover from making almond milk. (Use the almond pulp the day you make it.) 1 1/2 cup raw almonds 1/2 cup raw tahini 3 tablespoons honey (or 3-4 soaked dates) 1 teaspoon vanilla In a food processor, place almonds and process until finely ground. Add the tahini, honey and vanilla, and process thoroughly. Press the mixture onto a plate or pan until it is 1/2" (1 cm) thick (don't worry about filling the pan, just press the mixture to the correct thickness). Chill the halvah in the refrigerator for 1 hour or more, then cut it into bite-sized pieces and roll into little balls. Yields 20-24 pieces. Variation: Add 3 tablespoons carob to mixture. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Never miss an email again! Toolbar alerts you the instant new Mail arrives. Check it out. Quote Link to comment Share on other sites More sharing options...
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