RFCJ RECIPE ARCHIVE
Posted by : Schelly Dardashti Halvah, Persian Pudding Collection (2) - dairy, pareve
The traditional Persian Halvah, not like the type found in Jewish Ashkenazi delis, is a sweet honey-flavored spread. Halvah Recipe #1 The recipe calls for 1 cup shortening or butter, 2 cups flour (whole wheat is best) 1 cup sugar, 1/2 cup water, 1/4 cup rose water, 1 tsp saffron. Melt shortening or butter in saucepan, stir in flour gradually, use wire whisk to prevent lumps. Stir over medium heat until golden. Remove from heat. Boil together water, sugar until sugar is dissolved. Add rose water and saffron. Stir this into browned flour, keep stirring until it thickens. if too thin, cook briefly over medium heat, don't burn (it will be awful!). When thickened spread halvah onto a plate, smooth top with back of spoon, cool before serving. Traditional is to make marks with point of spoon bowl, serve in wedges/squares. Halvah Recipe #2 Syrup: 1 cup water 1 cup sugar 1 tsp ground saffron dissolved in 1/4 cup hot water 1/2 tsp ground cardamom Dough: 2 cups sifted all purpose flour 1 1/2 cups unsalted butter, melted (use parve substitute, if necessary) Garnish: 2 TB ground pistachios 1. boil water and sugar. Remove from heat, add saffron water, rose water and cardamom, mix well, set aside. 2. In large, deep skillet, toast flour for about 10 minutes over high heat. stir constantly with wooden spoon. Add melted butter (or substitute), fry, mix constantly with wooden spoon for 10-15 minutes longer, until golden brown. DO NOT OVER OR UNDER-COOK FLOUR. Remove from heat. 3. Gradually stir syrup into flour/butter, stir quickly, constantly with wooden spoon for 5 minutes. 4. Spread onto flat plate, pack firmly with spoon, decorate with spoon patterns, sprinkle with pistachios. Cover and chill in refrigerator. Cut into small pieces. Again, whole wheat flour is delicious. Oil is o.k. instead of butter. One recipe calls for extra 1/4 cup water and 1/4 cup sugar if using whole wheat flour. Schelly Dardashti dardasht@ix.netcom.com
