Oriental sweets are perhaps one of the few goodies that combine great taste, incredible nutrition and usefulness.
One of the most popular varieties of them in the western territories remains halva, prepared on the basis of thick sugar syrup with the addition of powdered sesame seeds or sunflower seeds , nuts, raisins and other additives. Through their combinations and the additions made dozens of varieties of this delicious sweetness have appeared.
Tahini Halva
A special place among them is rightfully occupied by tahini halva. It is distinguished by the abundance of sesame in its composition, enriching it with iron, manganese and zinc, as well as vitamins A and E. Such a sweetness will only be useful to people with diseases of the cardiovascular system, pregnant and lactating mothers. Also halva tahini improves vision and overall well-being, helps strengthen memory, fills with strength and energy. However, it, like any other type of dessert, is strictly contraindicated for patients suffering from diabetes. And since natural halva tahini is less and less found in stores, and manufacturers are not squeamish about adding GMOs and other synthetic substitutes, it is better to cook it at home. In addition, it will require a minimum of products and take very little time.
Cooking
Tahini halva, the composition of which is based on the so-called. tahine, i.e. sesame paste, is distinguished by usefulness precisely because of this component. If you do not find the finished mixture in the store, you can make it yourself by chopping sesame seeds in a blender and adding a little oil.
But you cannot categorically cook a dish without it, because a tahini halva, the recipe of which includes one coffee cup of tahini, sugar and water, as well as a pinch of vanillin and a handful of nuts to your taste, is prepared in three stages according to the number of its main components.
- Firstly, this is the sweet part. For it, add sugar to the water and keep it on fire for 5-6 minutes, until we get the consistency of a thick syrup, while it will bubble abundantly.
- Then the second part: fry nuts in a dry frying pan (this can be almonds, walnuts , peanuts, cashews or even pistachios). After they need to be finely ground, but not to the state of flour, and put into the resulting syrup.
- And finally, the final stage: remove the saucepan from the heat and, adding tahini, mix everything to the state of a cool paste.
Storage
However, this dish is not yet considered ready. Now, in order for the halva tahini to get its usual appearance, it is laid out in a low container, pre-lubricated with oil, and sent for two or three days to the refrigerator. This is done so that the sugar, melted earlier in the syrup, crystallizes again. After our dish is ready for use, it will need to be cut into cubes or even interesting tins and served with fresh bread or just for tea. And since our halva may begin to melt again in bright sunlight or when heated, the leftovers should always be kept in the refrigerator.