Circa 1890 Halva
Mariam Hovesepian
| Menu Announcements Member List Family History Pictures Recepies home This is one of those cherished and valuable old-world recipies that we all want to preserve in our families to pass down to the coming generations. It has been circulated since the late 19th Century. |
| Circa 1890 Halva 1 Stick Butter 2 Cups Flour or Cream of Wheat 1/2 Cup Warm Water Sugar Water Mixture - 1/2 Cup water One Cup Sugar Warm Mixture Only until Sugar is Dissolved In large open skillet melt butter. Add flour or cream of wheat a little at a time and stir with back of spoon until the lumps are smooth. Flame should always be low during cooking. When mixture is golden brown then add the 1/2 cup warm water. This will make a smooth paste. Slowly add sugar water mixture to the paste allowing the liquid to absorb. Check that flame is very low not to burn or cause mixture to stick to the bottom of the pan. Pour mixture into open platter - it will be thick and will harden. Push semicircle designs into Halva with back of spoon. Decorate with walnuts or almonds if preferred. Eventually, cutting with knife when cooled. Refrigerate up to one week in refrigerator or place in freezer. |