Posted 21 April 2003 - 09:58 AM
At this point we turned to Merriam-Webster:
"Etymology: Yiddish halva, from Romanian, from Turkish helva, from Arabic halwA sweetmeat .", so basically everybody was right.
Halvah was/is very popular in Russia as well. I can't forget some wonderful cake called "Slavyanka" that had a filling of halva's creme. I even tracked down a recipe for it from some russian food board.
Do you like halvah? What is your favorite type, brand? Any interesting recipes involving halvah?
And does anybody know anything about Kos-Halva , by any chance?
Posted 21 April 2003 - 10:07 AM
Posted 21 April 2003 - 10:10 AM
Posted 21 April 2003 - 10:16 AM
Posted 21 April 2003 - 10:25 AM
Posted 21 April 2003 - 12:24 PM
Posted 21 April 2003 - 12:43 PM
In the meantime, this is a recipe that i found a while ago, Halva Gateau, and it sounds interesting including the cake layers based on semolina/almond flour. Actually this recipe was on internet like forever, i wonder if anybody actually tried it?
Posted 21 April 2003 - 01:13 PM
Posted 21 April 2003 - 01:51 PM
the link worked for me at 1653 ET
Is it me, or is anyone else having trouble getting to Helena's link? I tried other recipes there and they came up blank too.
Posted 21 April 2003 - 05:03 PM
For the cream:
Butter 280 g;
Egg yolks 70g;
Sweetened condensed milk 170 g
Halva 80 g
powdered sugar 10 g
Prepare sponge cake using your favorite recipe (3 layers)
Whip the butter, using hand-held mixer, add the crushed halva, the condensed milk, yolks, powdered sugar, vanilla and continue to whip until billowy. Sandwich the filling between the layers of sponge cake, as well as on the top and sides.
The variations are mostly following:
- no egg yolks;
- no powdered sugar;
- no egg yolks and no powdered sugar;
- more halvah;
Just beware, i'm not sure about the result. Products in Russia are so different. I just remember how many reliable russian baking recipes started to fail miserably when first tried in Israel.
Posted 21 April 2003 - 06:56 PM
Try mixing tehina with honey. Spread on crackers. Or just dig in with a spoon. Yummm. (This should probably go in that "cravings" thread.)
I heard sesame seeds pulverized with honey will become halvah (just like that) but haven't tried it.
Posted 22 April 2003 - 10:47 AM
Well, I would too if I'd only had the Joyva version. Fresh halvah is wonderful, especially the marble kind or the one with chocolate on top.
I think it's a love it or hate it proposition. I've heard some people describe it as "straw."
Posted 23 April 2003 - 05:45 AM
Last couple times I've purchased it, it was very oily and not as dense as I like. I don't have a good source for it anymore.
Posted 26 April 2003 - 12:39 AM
Sooji Halwah is the most common one. Sooji is Farina/Semolina.
It is often prepared for prasad. Offerings of food served to the deities being worshipped on special occasions.
Carrot Halwah, zucchini, lentils and beans, and whole wheat are some other halwahs from India.
Posted 26 April 2003 - 08:18 PM
Also noticed that I'm almost out--need to buy some more.
--Lester Bangs via Bruce Sterling
Posted 27 April 2003 - 05:51 AM
When I was a kid I went to some event where along with the other desserts someone had an entire block of halva (it must have been at least 10 pounds) sitting there for people to cut off pieces at whim. I thought I had died and gone to heaven.
Posted 15 March 2004 - 12:41 PM
If so there could be an unlimited amount of variations, any suggestions?
Posted 15 March 2004 - 01:47 PM
Here is a link to one of many recipes
I don't know the results of this recipe however, as I have yet to prepare this dish. I have found much unexplored (in terms of western pastry chefs) ideas and goods in Indian cuisine, and think that there is much possibility in this area. Today I even found that Kerala (one of India's States) produces cocoa beans, some thing I was unaware of. I also came across a pudding using ground dried peas, which sounded quiet interesting (though I have used dried legumes in cakes before, only to be left with a earthy metallic flavor).
India also offers a number of refreshing drinks that could easily be transformed to panna cottas, gellees, sorbets, foams, or many other things.
I know this is off the subject but is any one familiar with noodle koogle, and it's preparation. Soba noodles are just begging to be put into desserts some how; this may be another topic though
Posted 15 March 2004 - 01:55 PM
Also: there's a recipe for noodle kugel here in the eGCI session on Jewish Cooking Through the Year. If you do a search on +noodle +kugel you'll probably find more.
Edited by Suzanne F, 15 March 2004 - 01:59 PM.
Posted 15 March 2004 - 02:10 PM
The description you gave of the carrot halva in your second post is correct. The key is to cook the carrots in the milk quite slowly so the sugars in the milk caramelize properly. Additional sugar is then added after the milk has reduced and the carrots are soft. The cooking down of milk to an almost fudge-like consistency is used often in Indian desserts.
Most of the times that I have seen carrot halva made or made it myself, I have added slivered almonds and ground cardamom when the carrot/milk/ghee mixture is almost done. I recently went to a South Indian restaurant and they had halva made with beets which was very pretty and the taste was wonderful as well. Prior to this I had never had any vegetable halva except for carrot so this makes me think that, as you mention, other sweet root vegetables might lend themselves well to this cooking process.
Posted 15 March 2004 - 08:28 PM
Apparently in India it's common to add red food colouring, but I didn't bother.