tag:blogger.com,1999:blog-6960741647322594651.post5462887388273367499..comments2024-03-13T04:20:06.412-07:00Comments on LEBANESE RECIPES: Sesame tahini halva recipeKhalil Alsalmanhttp://www.blogger.com/profile/15404934317548027646noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-6960741647322594651.post-53771969528586564562018-08-22T18:08:23.548-07:002018-08-22T18:08:23.548-07:00Yes, this is closer to the recipe I made up. No co...Yes, this is closer to the recipe I made up. No cooking, basically just blend tahini with honey until sweet enough, add desired other flavorings such as cardamom or cocoa, and press firmly into a pan or bowl to mold it. Tastes just like commercial halvah.AliceKhttps://www.blogger.com/profile/16465061639999792540noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-79843855017391657662018-05-21T14:02:02.003-07:002018-05-21T14:02:02.003-07:00Only in America.... :-)
In Europe, honey is honey ...Only in America.... :-)<br />In Europe, honey is honey is honey.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-34879847589829184502017-12-03T03:13:11.796-08:002017-12-03T03:13:11.796-08:00This is what seems to work for me to get flaky str...This is what seems to work for me to get flaky structure, but I'm not using honey. <br />sugar:tahini ratio 1:1<br />-keep tahini preheated on water bath and stirred to have it homogeneous <br />-start dissolving sugar in small amount of water and measuring temperature, do not touch the bottom with your thermometer<br />- have your pistachios prepared<br />- have your storage tins prepared and oiled (I'm using the little oil from tahini paste)<br />- add lemon juice to sugar syrup, expect some foaming<br />- once you are above 100 deg.C add rose water<br />- prepare yourself for quick action as you approach 117 deg.C<br />- once you reach 117 deg.C, add pistachios, keep on low heat and stir few seconds so the pistachios heat up to the syrup temp.<br />- add warmed up tahini and stir very vigorously few seconds, turn off the heat, keep stirring for a while and once you feel that the mixture is getting little bit firmer pour it into your tin<br />- let it cool slowly at the room temperature, then put into a frudge<br />Do not judge the result too early, give it at least 24 hours in the fridge. The halva WILL be fudge like in first hours, wait.<br />And remember that this is a little trial and error recipe. <br />Good luck. chameleonhttps://www.blogger.com/profile/07224355482734324108noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-22534454436518768542017-04-13T10:41:08.957-07:002017-04-13T10:41:08.957-07:00perhaps a set honey would do better?perhaps a set honey would do better?Anonymoushttps://www.blogger.com/profile/09145046059992504354noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-21661624273927346802016-09-20T07:29:42.315-07:002016-09-20T07:29:42.315-07:00Just yesterday I visited our local Greek Store and...Just yesterday I visited our local Greek Store and all the Greek Grandma's were there. They make the fresh pitas AND the Halvah and it was on a cake stand too ;-) I got a hunk of Pistachio Halvah and it was divine! The Grandma's are very friendly, and I will ask them for their recipe when I next visit. (Lived in Oz 6 months and loved it)RS Malloryhttp://imagine.vacationsroyale.comnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-89851746434305237922016-06-21T19:02:37.013-07:002016-06-21T19:02:37.013-07:00As someone pointed out above, this recipe doesn...As someone pointed out above, this recipe doesn't work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-89610540481826133082016-06-21T18:58:02.595-07:002016-06-21T18:58:02.595-07:00You are quite right, Bev. I know this from experi...You are quite right, Bev. I know this from experience. Regardless of the temperature, honey does not behave like sugar. In fact, you don't even get a syrup, it goes like water. That's why I have been experimenting to make a honey halva that sets. Haven't cracked it yet!<br /><br /><br />RaphaelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-28382447650988599692016-01-11T12:51:54.146-08:002016-01-11T12:51:54.146-08:00I saw it on Andrew Zimmern show,and saw the nuts b...I saw it on Andrew Zimmern show,and saw the nuts being ground up the old way. its about time that Americans know more about Arabs and the food they eat. I feel so stupid not knowing! and I am, I must admit it. food is the common factor in getting along with each other. I know what I have been missing all of these years, lots!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-36196600888535036772014-07-18T17:49:19.707-07:002014-07-18T17:49:19.707-07:00Make sure you are using genuine honey. Get it fro...Make sure you are using genuine honey. Get it from a bee keeper or someone you trust. Otherwise there may be corn syrup and who knows what else in it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-48828089349408868162014-01-06T09:05:13.749-08:002014-01-06T09:05:13.749-08:00Dear friends,
What about the essential saponaria? ...Dear friends,<br />What about the essential saponaria? As much as I understand, it is a crucial component as it form an emulsion.<br />YossiAnonymoushttps://www.blogger.com/profile/00764793065933031640noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-6153914059492616182013-11-09T19:46:59.655-08:002013-11-09T19:46:59.655-08:00This is exactly what happened to me. Next time I t...This is exactly what happened to me. Next time I tried I used more tahini than honey (wasn't writing any proportions but I had 1 jar of tahini, about 3/4 smaller jar of honey so I'd say the proportion was about 4 parts of tahini to 3 parts of honey. I poured the honey and heated it only to the stage when it started foaming and bubbling. I stirred in the tahini. I didn't heat the tahini. I stirred for a little longer and poured into a baking tin that was lined with plastic wrap. I cut it after 48 hours - it begun developing the crystally crumbly structure. I've just eaten the rest of it, 5 days after making and the texture has developed some more. So my experience is - use less honey than tahini, do not heat the honey to the 115C but less, and leave in the fridge for a week to cure. I will try again because now I feel encouraged. My first attempt was greasy, gluey and way too sweet. I know that halva needs to be sweet, but that first batch was too much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-81888842949034064242013-11-09T19:40:12.258-08:002013-11-09T19:40:12.258-08:00Overheated honey is not poisonous. It simply loses...Overheated honey is not poisonous. It simply loses its healing qualities - the enzymes die, that's all. If overheated honey was poisonous so would be all cakes and pastries that use honey, all stir fry sauces that use honey, and we all would be dead!!! :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-6004430022063148712013-09-10T23:38:25.697-07:002013-09-10T23:38:25.697-07:00Thanks for following up my blog. I wish you the be...Thanks for following up my blog. I wish you the best. Khalil Alsalmanhttps://www.blogger.com/profile/15404934317548027646noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-74132105816230530002013-09-09T05:07:12.554-07:002013-09-09T05:07:12.554-07:00Good work on the blog. It is the second place I tu...Good work on the blog. It is the second place I turn to each day after powering up the computer and getting a cup of coffee. طريقة عمل البيتزا بالصورhttp://topchhiwat.blogspot.com/2013/07/blog-post_24.htmlnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-39404776230241631742013-05-22T14:15:24.783-07:002013-05-22T14:15:24.783-07:00http://dawn.com/2011/01/09/myth-buster-want-some-h...http://dawn.com/2011/01/09/myth-buster-want-some-honey/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-78982765003830182542013-04-22T16:39:03.365-07:002013-04-22T16:39:03.365-07:00Wow, a little worked up over a recipe???Wow, a little worked up over a recipe???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-34670143421311048962013-02-20T11:48:50.169-08:002013-02-20T11:48:50.169-08:00Hi to all
I, too, have had problems getting the h...Hi to all<br /><br />I, too, have had problems getting the halwa to set with this type of recipe. In my experience, honey does not boil to a "soft ball" stage. It simply boils and starts to boil over if you let it. Even after the halwa has been in the fridge for 36 hours, it comes out sticky and chewy, just like toffee as others have described, and is very difficult to cut. <br /><br />I much prefer the grain-based halwas like semolina, wheat flour, corn flour and chick pea flour. I have even used cous-cous.<br /><br />Regards.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-53495349463054938872013-02-03T03:31:50.753-08:002013-02-03T03:31:50.753-08:00For the lovers of sesame halva, please try the fol...For the lovers of sesame halva, please try the following newly posted recipe, here is the link:<br /><br /><a href="http://homemade-recipes.blogspot.com/2013/02/halva-recipe-how-to-make-halva.html" rel="nofollow">Halva Recipe - How to Make Halva</a><br /><br />Please try it and let me know about the result<br /><br />Thanks & regards to all of youKhalil Alsalmanhttps://www.blogger.com/profile/15404934317548027646noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-46387034337631982062013-02-03T03:23:18.384-08:002013-02-03T03:23:18.384-08:00Hi AP,
If you don't mind, I recommend this ne...Hi AP,<br /><br />If you don't mind, I recommend this newly posted halva recipe, it's the best Middle Eastern Halva recipe, quick, easy, and tested. <br /><br />Here is the link:<br /><br /><a href="http://homemade-recipes.blogspot.com/2013/02/halva-recipe-how-to-make-halva.html" rel="nofollow">Halva Recipe - How to Make Halva</a><br /><br />Please try it and let me know. Good luck and best wishes.Khalil Alsalmanhttps://www.blogger.com/profile/15404934317548027646noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-23470178199970249462013-02-02T12:55:41.331-08:002013-02-02T12:55:41.331-08:00I tried this but it came out like toffee. It was c...I tried this but it came out like toffee. It was chewy! What happened? Please help! :)APhttps://www.blogger.com/profile/02679776372681744110noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-33366281841120281522012-11-24T03:12:25.452-08:002012-11-24T03:12:25.452-08:00I love this recipe. I use less honey, and I also f...I love this recipe. I use less honey, and I also found that when I've used tahini brand that was more oily the oil just gathered on the top of the halva, and I was able to blot it with paper towel.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-15526865978816261422012-09-10T09:40:58.236-07:002012-09-10T09:40:58.236-07:00I share a link for this recipe on my blog www.Heal...I share a link for this recipe on my blog www.HealthyFrugalista.com . It looks delicious! I tried halva for the first time this morning at a Middle Eastern market.Kristel from Healthy Frugalistahttp://www.healthyfrugalista.comnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-78582925970367939052012-08-18T09:07:38.387-07:002012-08-18T09:07:38.387-07:00wow its looks yummy....
foods and recipeswow its looks yummy....<br /><a href="http://foodsandrecepies.com/" rel="nofollow">foods and recipes</a>Anonymoushttps://www.blogger.com/profile/14101151565630008587noreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-24535653281972010822012-07-09T00:12:01.853-07:002012-07-09T00:12:01.853-07:00You have to eat Gallons of heated honey for the po...You have to eat Gallons of heated honey for the poisons to affect you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6960741647322594651.post-45148138748243072472012-06-18T08:03:55.396-07:002012-06-18T08:03:55.396-07:00Maybe the following
halvah recipe is similar to ...Maybe the following <br /><a href="http://www.ehow.com/how_5124135_make-halvah.html" rel="nofollow">halvah recipe</a> is similar to the one your are used to OR the following <a href="http://www.ehow.com/how_5437116_make-homemade-halvah.html" rel="nofollow">Homemade halvah</a><br /><br />I wish you the best, hoping that one of the previous recipes is what you are looking forKhalil Alsalmanhttps://www.blogger.com/profile/15404934317548027646noreply@blogger.com