A proverb that says no matter how much we utter the word “halva” will not become sweeter in the mouth, was born in Azerbaijan. Despite the fact that this dish is considered by many to be a delicacy and is associated with a holiday and pleasant sensations, it is not customary for Azerbaijanis to make halva for a holiday. Unless on Ramadan.
Azerbaijani halva is a treat, which, along with other obligatory dishes, is prepared for the wake. For forty days after the death of a person, he is commemorated every Thursday, and without fail, halva should be present on the table as a traditional ritual dish. There is a belief among the people: if someone really wants halva, it is necessary to cook it, otherwise trouble will happen in the house.
Halva is a very tasty treat. Various eastern peoples argue about the origin: Georgians, Lezghins, Ossetians, etc. In all cuisines of the East, it is prepared in different ways and for various occasions. Unlike the Azerbaijani halva, Lezgins make this sweet on holidays and for weddings. In our article, we propose to get acquainted with the features of the preparation of one of the most delicious oriental delicacies. How to make real Azerbaijani halva?
Recipe Description
It’s easy to make homemade Azerbaijani halva. You will need:
- wheat flour - 10 tbsp. l .;
- butter (ghee) -150 g;
- water - 1 cup;
- granulated sugar - 1 cup;
- a little saffron;
- a pinch of salt.
Cooking
Azerbaijani halva do so. First, syrup is prepared: sugar is poured into the pan, water is poured, brought to a boil, honey and a little saffron (3-4 stems) are added, boiled with constant stirring. Fire should be reduced to a minimum. While the syrup is boiling, melt the butter in a separate frying pan. Add flour (10 tablespoons), salt (a pinch) into it and mix thoroughly until the flour is mixed with butter. If there is more oil, add some more flour. Further flour is not added, even if the consistency of the mixture becomes more and more liquid.
Next, the butter-flour mixture should be fried over medium heat, stirring constantly. It is necessary to fry until the mass acquires a golden color. After this, the syrup and butter-flour mixture is removed from the stove. Now it's time to gradually add the syrup to the flour mixture. Do not be afraid of a strong hissing. The mass must be thoroughly mixed to make it homogeneous.
Treats are poured into plates and left for about one hour, so that it “gets stronger”. You can decorate at your discretion.
Nuances
The Azerbaijani halva created according to this recipe should not turn out to be too pale. Along the edges of the plate, oil will certainly show through. The treat should also not be too hard (excessive hardness indicates that too much flour has been put in the dish). If the consistency of the dish is too liquid - this is also wrong. So syrup is added to it in excess.
The syrup and flour content in the dish should exactly match the recipe. The longer the sweet treat "grows stronger", the harder it becomes. But the real Azerbaijani halva will never become solid, like a stone. Bon Appetit!