Halva, halvah, helva, halawa, halava, helava or halwa -- however the hell you wish to spell it -- is nothing to be afraid of. Sure, it is dense, flaky, and chock-full-o'-sugar, but the only reason you should avoid this stuff would be if you suffer from some kind of sesame allergy that makes your face swell up like a pufferfish or something. Otherwise, this confection is yuhhhh-meee.
Food of the Gods
I am concerned how many people there are out there who don't know what halva even is, let alone eat it on a regular basis like moiself. Yes it is very concerning, you people are surely not living life to its full, maximising potential if you have yet to try halva. You may think you have reached the very peak of sweet culinary-mastery but you are mistaken! MISTAKEN! You simple fools!
I hope I'm not coming over too harshly.
Lucky for you, I am here to educate. Oh joy! I can wear my teaching cap and get my pointy stick out. Or not, as the case may be.
So halva, what is it?
Now here's a puzzler, because the term "halva" loosely translates to "sweetmeat" in, er, Arabic I think? And henceforth covers a vast range of different halva puddingy-type things in Middle-Eastern/Arabic countries, and in different cultures (Jewish, Indian and so on) which can vary significantly between types. For instance, a typical Indian halva might be made from something like semolina, polenta or even carrot with ghee and will be more like a pudding, and may or may not have spices or other flavourings. Whereas a Polish halva could be like a dry fudge made of sunflower seeds or peanuts. But then again, maybe not. Who freaking knows?! I know, it's baffling and wierd, but that's how it is. Let us accept and move on.
Because, pleasingly, "halva" when used in a Western context (ie here in blighty) does refer to one specific type, which is SESAME or tahini halva. This is the kind of halva you are likely to find in the UK, and incidentely, the type which you'll find in the Greek and Cypriot isles should you be on a jolly-holly.
Halva is ancient. And I don't mean it needs reading glasses and naps a lot. It is quite possibly the first sweet ever created (going back further than christ mi'lord and joseph etc, the only thing that trumps it is preserved fruit) so you are in effect eating history. How cool is that? Very, is your answer.
Very simple in its construct, halva is basically sesame seeds (toasted and crushed, or as a tahini) mixed to a paste with some kind of sugar solution such as honey, which is cooled and compressed into dense blocks.
It's a mess of contradiction (bit like me I suppose). Solid, yet crumbly. Dry and slightly crisp to bite into, yet moist and soft and buttery in the mouth. It can be intensely sweet, but offset by the nutty and somewhat bitter tang from the sesame seeds. The taste starts honey-sweet, then deliciously rich and creamy as it softens and melts in the mouth, leaving that distinct earthy, sesame flavour.
The texture takes some getting used to, starting almost like a dried-out fudge or nut butter but then becoming grainy and pastey, to a smooth, thick syrup as you eat. It is incredibly rich and indulgent, and should be treated as such. However tempting, eat too much at your peril. Consider it a more ethnic and rudimentary version of chocolate.
This stuff really is amazing. I don't think I have sufficient breadth of lexicon to adequately convey how truly fantastic it is. If you've never had it before, you'll probably be a little freaked out at first, which swiftly turns to curiosity untill from nowhere you realise you are ADDICTED and find yourself CRAVING it at ungodly hours and unsuitable occasions.
But the fun doesn't have to end there! Like chocolate, 'stuff' can be added to halva to satisfy the needs of fickle peeps like me, such as cocoa swirls, pistachio nuts and dried fruit.
Also, let us not forget the many realms of possibility available to us when it comes to consumption. You can eat halva pure and simple, perhaps with tea or strong coffee, you could crumble it and have it with fresh fruit, ice cream (I sometimes have it with Greek yoghurt and a drizzle of honey and it is beyond divine)or put it in a cake. Squeeze lemon juice on it, or sprinkle it with cinnamon. The possibilities! The excitement! It really is never-ending with halva. I have even heard that some super-coolio people put it on bread to make a halva sandwhich. Halva sandwhiches! Woo! Now they know how to live.
Now I can see how people would be easily turned off by halva. It is not for wusses. It is for people that are open to new experience/live on the periphery of sanity.
For starters, even I the halva-whore can admit it's not the most aesthetically appealing foodstuff, resembling a murky beige brick. Yes folks, it's U.G.L.Y. It ain't got no alibi.
Then, there are certain issues concerning both brand quality and storage. I have tried halvas from a few different brands and some are a bit dodgy, so perserverance is required in finding the good'uns. Think of it like a mission maybe. Maybe you are Tom Cruise. Maybe...
Irritatingly, improper storage (despite the fact that halva has a shelf life of over a year) can have disasterous results on the texture. The oil from the sesame can seperate leaving a greasy residue, or you find crunchy-crusty or chewy bits within the halva. Don't be afraid! This does happen from time to time, but it doesn't take anything from the flavour or means it has gone bad. It just means there are some heartless, reckless people who have been crossing the boundaries of improper halva-storing techniques. A cool, dry place is all it requires.
Halva also gives us the precious gift of nutrition. Ok, it is very fattening and calorific (obviously, otherwise it wouldn't taste so good) but it doesn't contain nasty trans/saturated fat and the sesame seeds give you a big whack of protein, along with calcium and zinc. On the calorie front, it's on a par with our other best friend chocolate, so expect around 500 calories and 30g fat per 100g. Though due to its richness, it'd be rather hard to eat loads of it without vomming.
It's also a suitable treat for vegans, lactose intolerant people etc since it has no dairy. By gum, it's a genius!
I have spied halva being sold in the world food parts of supermarkets, but your best bet is health food stores, such as Holland and Barratt. Prices will vary, but it'll be around the £1 mark for a 100g portion, good value methinks. Brands I can personally recommend if you see them are Cypressa and Sunita (though not the grape juice one! it's evil!).
I am in perpetual halva-heaven since I discovered a local shop selling a wide range of halva, including (swoon) chocolate-covered halva bars. I swear, I basically caught fire when I found those.
So if you haven't already, please please pweeeez give halva a try. It's a bit wierd, but for me it is the ultimate in sweet indulgences. You never know, it may be the start of a beautiful new relationship.
Advantages: A super-rich, sweet, yet nutritious indulgence
Disadvantages: unusual, but in an endearing way
Summary: goooooooood times
http://www.dooyoo.co.uk/sweets/halva/1420548
I hope I'm not coming over too harshly.
Lucky for you, I am here to educate. Oh joy! I can wear my teaching cap and get my pointy stick out. Or not, as the case may be.
So halva, what is it?
Now here's a puzzler, because the term "halva" loosely translates to "sweetmeat" in, er, Arabic I think? And henceforth covers a vast range of different halva puddingy-type things in Middle-Eastern/Arabic countries, and in different cultures (Jewish, Indian and so on) which can vary significantly between types. For instance, a typical Indian halva might be made from something like semolina, polenta or even carrot with ghee and will be more like a pudding, and may or may not have spices or other flavourings. Whereas a Polish halva could be like a dry fudge made of sunflower seeds or peanuts. But then again, maybe not. Who freaking knows?! I know, it's baffling and wierd, but that's how it is. Let us accept and move on.
Because, pleasingly, "halva" when used in a Western context (ie here in blighty) does refer to one specific type, which is SESAME or tahini halva. This is the kind of halva you are likely to find in the UK, and incidentely, the type which you'll find in the Greek and Cypriot isles should you be on a jolly-holly.
Halva is ancient. And I don't mean it needs reading glasses and naps a lot. It is quite possibly the first sweet ever created (going back further than christ mi'lord and joseph etc, the only thing that trumps it is preserved fruit) so you are in effect eating history. How cool is that? Very, is your answer.
Very simple in its construct, halva is basically sesame seeds (toasted and crushed, or as a tahini) mixed to a paste with some kind of sugar solution such as honey, which is cooled and compressed into dense blocks.
It's a mess of contradiction (bit like me I suppose). Solid, yet crumbly. Dry and slightly crisp to bite into, yet moist and soft and buttery in the mouth. It can be intensely sweet, but offset by the nutty and somewhat bitter tang from the sesame seeds. The taste starts honey-sweet, then deliciously rich and creamy as it softens and melts in the mouth, leaving that distinct earthy, sesame flavour.
The texture takes some getting used to, starting almost like a dried-out fudge or nut butter but then becoming grainy and pastey, to a smooth, thick syrup as you eat. It is incredibly rich and indulgent, and should be treated as such. However tempting, eat too much at your peril. Consider it a more ethnic and rudimentary version of chocolate.
This stuff really is amazing. I don't think I have sufficient breadth of lexicon to adequately convey how truly fantastic it is. If you've never had it before, you'll probably be a little freaked out at first, which swiftly turns to curiosity untill from nowhere you realise you are ADDICTED and find yourself CRAVING it at ungodly hours and unsuitable occasions.
But the fun doesn't have to end there! Like chocolate, 'stuff' can be added to halva to satisfy the needs of fickle peeps like me, such as cocoa swirls, pistachio nuts and dried fruit.
Also, let us not forget the many realms of possibility available to us when it comes to consumption. You can eat halva pure and simple, perhaps with tea or strong coffee, you could crumble it and have it with fresh fruit, ice cream (I sometimes have it with Greek yoghurt and a drizzle of honey and it is beyond divine)or put it in a cake. Squeeze lemon juice on it, or sprinkle it with cinnamon. The possibilities! The excitement! It really is never-ending with halva. I have even heard that some super-coolio people put it on bread to make a halva sandwhich. Halva sandwhiches! Woo! Now they know how to live.
Now I can see how people would be easily turned off by halva. It is not for wusses. It is for people that are open to new experience/live on the periphery of sanity.
For starters, even I the halva-whore can admit it's not the most aesthetically appealing foodstuff, resembling a murky beige brick. Yes folks, it's U.G.L.Y. It ain't got no alibi.
Then, there are certain issues concerning both brand quality and storage. I have tried halvas from a few different brands and some are a bit dodgy, so perserverance is required in finding the good'uns. Think of it like a mission maybe. Maybe you are Tom Cruise. Maybe...
Irritatingly, improper storage (despite the fact that halva has a shelf life of over a year) can have disasterous results on the texture. The oil from the sesame can seperate leaving a greasy residue, or you find crunchy-crusty or chewy bits within the halva. Don't be afraid! This does happen from time to time, but it doesn't take anything from the flavour or means it has gone bad. It just means there are some heartless, reckless people who have been crossing the boundaries of improper halva-storing techniques. A cool, dry place is all it requires.
Halva also gives us the precious gift of nutrition. Ok, it is very fattening and calorific (obviously, otherwise it wouldn't taste so good) but it doesn't contain nasty trans/saturated fat and the sesame seeds give you a big whack of protein, along with calcium and zinc. On the calorie front, it's on a par with our other best friend chocolate, so expect around 500 calories and 30g fat per 100g. Though due to its richness, it'd be rather hard to eat loads of it without vomming.
It's also a suitable treat for vegans, lactose intolerant people etc since it has no dairy. By gum, it's a genius!
I have spied halva being sold in the world food parts of supermarkets, but your best bet is health food stores, such as Holland and Barratt. Prices will vary, but it'll be around the £1 mark for a 100g portion, good value methinks. Brands I can personally recommend if you see them are Cypressa and Sunita (though not the grape juice one! it's evil!).
I am in perpetual halva-heaven since I discovered a local shop selling a wide range of halva, including (swoon) chocolate-covered halva bars. I swear, I basically caught fire when I found those.
So if you haven't already, please please pweeeez give halva a try. It's a bit wierd, but for me it is the ultimate in sweet indulgences. You never know, it may be the start of a beautiful new relationship.
Advantages: A super-rich, sweet, yet nutritious indulgence
Disadvantages: unusual, but in an endearing way
Summary: goooooooood times
http://www.dooyoo.co.uk/sweets/halva/1420548
A Sweet Treat
Halva is a favourite sweet food of mine and when there is some in the house - I struggle not to eat the whole block in one sitting, I find the stuff so addictive! My family know this fact rather well, so this year I got a lot of it for christmas and guess what? It's all gone! Fortunately there is a lot of it around in the world - whether it be a market stall in Damascus or supermarket in Europe, this stuff is widely available :).
Halva is prominent in all of the Middle East, Indian-Sub continent, Russia and Former USSR, Balkan countries and actually anything east of Germany and Austria where there is also a lot due to immigrants. It varies in texture, flavour and content.
The crumbly halva made from sesame or sun flower seeds tends to be my favourite, though I don't have much experience with the other types - cornstarch, semolina and the Turkish floss halva. The list doesn't end there with it also being possible to make it out of lentils, beans, pumpkins, carrots and even yams - none of which I've seen though to my knowledge.
On top of the various basis for the halva, there's also the flavourings which vary from halva to halva - making use of honey, nuts, dried fruits, dates, raisins, chocolate, vanilla, orange juice, pistachio and caramel. I tend to prefer the vanilla and I love the ones with raisins in too.
It's so sweet that it definitely can't be very good for you and is probably more fattening than you would like to know. It rarely if ever comes with any calorific details, so I think we'll just skip it!
Summary: My stomach grew this christmas!
Halva dates back to the 13th century and is the oldest dessert in Middle Eastern cuisine. By the 17th century, the Turkish elite held elaborate dinners called “Halva Supper” where varieties of halva were served as a kind of intermezzo between sessions of discussion and entertainment.
Halva comes in many different flavours such as Vanilla, Cocoa and the delicious premium halva stuffed with pistachio or almonds.
Advantages: Yummy
Disadvantages: probably very fattening!
http://www.dooyoo.co.uk/sweets/halva/1172574/
Halva is prominent in all of the Middle East, Indian-Sub continent, Russia and Former USSR, Balkan countries and actually anything east of Germany and Austria where there is also a lot due to immigrants. It varies in texture, flavour and content.
The crumbly halva made from sesame or sun flower seeds tends to be my favourite, though I don't have much experience with the other types - cornstarch, semolina and the Turkish floss halva. The list doesn't end there with it also being possible to make it out of lentils, beans, pumpkins, carrots and even yams - none of which I've seen though to my knowledge.
On top of the various basis for the halva, there's also the flavourings which vary from halva to halva - making use of honey, nuts, dried fruits, dates, raisins, chocolate, vanilla, orange juice, pistachio and caramel. I tend to prefer the vanilla and I love the ones with raisins in too.
It's so sweet that it definitely can't be very good for you and is probably more fattening than you would like to know. It rarely if ever comes with any calorific details, so I think we'll just skip it!
Summary: My stomach grew this christmas!
Halva dates back to the 13th century and is the oldest dessert in Middle Eastern cuisine. By the 17th century, the Turkish elite held elaborate dinners called “Halva Supper” where varieties of halva were served as a kind of intermezzo between sessions of discussion and entertainment.
Halva comes in many different flavours such as Vanilla, Cocoa and the delicious premium halva stuffed with pistachio or almonds.
Advantages: Yummy
Disadvantages: probably very fattening!
http://www.dooyoo.co.uk/sweets/halva/1172574/