Halva tahini: oriental sweetness on your table

Oriental sweets are, perhaps, one of the few delicacies that combine great taste, incredible nutritional value and usefulness.

One of the most popular varieties of them on the western territories is halva, which is prepared on the basis of a thick sugar syrup with the addition of powdered sesame seeds or sunflower seeds , nuts, raisins and other additives. By their combinations and additions, dozens of varieties of this delicious sweetness appeared.

Tahini halva

A special place among them by right is occupied by tahin halva. It differs in the abundance of sesame in its composition, enriching it with iron, manganese and zinc, and also with vitamins A and E. Such sweetness will only be useful to people with diseases of the cardiovascular system, pregnant and lactating mothers. Also tahini halva improves eyesight and general well-being, strengthens memory, fills with strength and energy. However, it, like any other kind of dessert, is categorically contraindicated in patients with diabetes mellitus. And since natural halva tahini is less common in stores, and manufacturers do not disdain the addition of GMOs and other synthetic substitutes, it is better to cook it at home. In addition, it will require a minimum of products and will take quite a bit of time.

Preparation

Tahini halva, whose composition is based on the so-called. Tahine, i.e., sesame paste, is distinguished by its usefulness due to this component. If you do not find a ready mix in the store, you can make it yourself by chopping sesame seeds in a blender and adding just a little oil.

But you can not cook a dish without it, because 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.

• First, it's a sweet part. For her, add sugar to the water and keep on fire for about 5-6 minutes, until we get a consistency of thick syrup, while it will bubbly.
• Then the second part: fry nuts in a dry frying pan (it can be almonds, walnuts , peanuts, cashews or even pistachios). After they need to finely grind, but not to the state of flour, and fall asleep in the resulting syrup.
• And finally, the final step: remove the saucepan from the fire and, adding tahin, mix everything up to the state of a steep paste.

Storage

However, this dish is not considered ready. Now that halva halva gets the usual appearance, it is put in a low container, pre-lubricated with oil, and sent for two or three days in 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 shapes and served to fresh bread or simply to tea. And since in bright sunlight or with heating our halva can start to melt again, then the remains should be kept in the refrigerator all the time.