Halva
| Halva | |
|---|---|
 Balkan style tahini-based halva with pistachios | |
| Albanian (Shqip) | hallvё, hallva |
| Arabic (عربي) | (ḥalāwa) حلاوة |
| Armenian (Հայերեն) | հալվա (halva) |
| Azeri (Azəri) | halva |
| Bengali (বাংলা) | হালুয়া (halua) |
| Bosnian (Bosanski) | halva(halva) |
| Bulgarian and Russian (Български & Русский) |
халва (khalva) |
| Burmese (မြန်မာဘာသာ) |
ဟလဝါ (hàlawà) |
| Czech (Česky) |
chalva |
| Cypriot Greek (Κυπριακή διάλεκτος) |
χαλουβάς (haluvas) |
| Estonian (Eesti) | halvaa |
| Finnish (Suomi) | halva |
| Georgian (ქართული) | ჰალვა |
| Greek (Ελληνικά) | χαλβάς (chalvás) |
| Hebrew (עברית) | (halvah) חלבה |
| Hungarian (Magyar) | halva |
| Hindi (हिंदी) | हल्वा (halvā) |
| Kurdish (كوردی) | helaw |
| Lithuanian (Lietuvių) | chalva |
| Macedonian and Serbian (македонски & српски) |
алва (alva) |
| Malayalam (മലയാളം) | അലുവ(aluva) |
| Maltese (Malti) | ħelwa tat-Tork |
| Marathi (मराठी) | हलवा (halavā) |
| Persian (فارسى) | حلوا (halva) |
| Polish (Polski) | chałwa |
| Romanian (Română) | halva |
| Slovenian (Slovenščina) | (helava) |
| Slovak (Slovensky) |
chalva |
| Somali (Soomaali) | halwo |
| Sinhalese (Sinhala) | aluwa |
| Tamil (தமிழ்) | அல்வா(alva) |
| Turkish (Türkçe) | helva |
| Ukrainian (Українська) | халва (halva) |
| Urdu (اردو) | حلوہ (halvā) |
Halva (or halawa, ħelwa, halvah, halava, helva, halwa) refers to many types of dense, sweet confections, across the Middle East, Central Asia, South Asia, the Balkans, and the Jewish World.
This term is used to describe two types of desserts:
- Flour based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are oil, flour, and sugar.
- Nut-butter based: This type of halva is crumbly and usually made from Tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut-butter and sugar.
Halva may also be based from numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes.[1]
Etymology
The word halva entered the English language as "halva" between 1840-50 from the Yiddish halva, which came from Romanian, which came from the Turkish helva, which ultimately was derived from the Arabic Ar ḥalwā, meaning sweet confection.[2] The Arabic root حلوى ḥalwā means "sweet".
Types
Most types of halva are relatively dense confections that are sweetened with sugar or honey. However, their textures are quite different. For example, semolina halva is gelatinous and translucent, while sesame halva is drier and more crumbly.
Flour based
This type is made by frying the flour such as semolina in oil into a roux and cooking it with a sugary syrup. This is popular in Iran, Turkey, Somalia, India, and Afghanistan.
Semolina (suji)
This halva, produced and served in Pakistan, India, Afghanistan, Bangladesh, Iran and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, Montenegro and Turkey), is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, or other dried fruits are often included. Nuts such as almonds are also commonly added to semolina halva. The halva is very sweet with a gelatinous texture similar to polenta; the added butter gives it a rich mouthfeel. The classic proportions of semolina halva are 1:2:3:4, i.e. 1 part fat (a vegetable oil or butter), 2 parts semolina, 3 parts sweetening agent (e.g. sugar or honey) and 4 parts water. The semolina is cooked in the fat while a syrup is being made of the sweetener and water. Then the two are mixed carefully, extras added and the halva is left to settle.
In India, though semolina halva is considered to be essentially a "Northern" confection, it is also quite popular in South India. A prominent South Indian version of halva (or "alvaa", as it is called in Tamil) is from Tirunelveli, a city in the state of Tamil Nadu. A closely related semolina preparation widely enjoyed throughout South India is called Kesari or Kesari-bath.
In Pakistan and India, carrots (for gajar halwa), mung beans (for moong dal halwa) or bottle gourds (for doodi halwa) are also used instead of semolina. Prepared with condensed milk and ghee, without semolina to bind it together, the end result has a moist yet flaky texture when freshly prepared and bears some resemblance to a British pudding.
Cornstarch
Cornstarch halva is popular in Greece and has many variations. The Farsala recipe is the most well known. It is quite sweet, with caramel like syrup.
Nut butter based
This type of halva is made by grinding oily seeds, such as sesame, to a paste and then mixing with hot sugar syrup cooked to hard-crack stage. This type is popular in the eastern Mediterranean and Balkan regions, in countries such as Bosnia and Herzegovina, Croatia, Romania, Serbia, Montenegro (тах'ан халв'а), Bulgaria, Russia, Greece and Cyprus (χαλβάς), Egypt, Iraq, Israel, Lebanon, Macedonia, Albania, Syria, Central Asia, Caucasus region and Turkey. It is also popular on the central Mediterranean islands of Malta.
Sesame
Sesame halva is popular in the Balkans, Middle East, and other areas surrounding the Mediterranean Sea. The primary ingredients in this confection are sesame seeds or paste (tahini), and sugar, glucose or honey.[3] Soapwort[4] (called ‘erq al halaweh in Arabic; çöven in Turkish[5]), egg white, or marshmallow root are added in some recipes, to create a distinctive texture. Other ingredients and flavourings such as pistachio nuts, cocoa powder, orange juice, vanilla, or chocolate are often added to the basic tahini and sugar base.
Sunflower
Sunflower halva, popular in countries from Eastern Europe, such as Belarus, Romania, Moldova, Russia and Ukraine, is made of sunflower seeds instead of sesame.
Other
Floss halva
Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to cotton candy. Floss halva can be found in regular and pistachio flavors, and there are brands with halal or kosher certifications.
A similar pistachio-based version of Floss halva is popular in North India. It tends to be slightly denser and is often referred to as "Patisa" or Sohan papdi.
Cultural use
 | This section needs additional citations for verification. (July 2009) |
Halva is the most common modern English spelling and the transliteration from most Balkan languages. Other transliterations include: ħelwa (Maltese), halvah (Hebrew), halwa or halwi (Arabic), helva (Turkish).
The Hebrew-derived spelling, halvah, may at times be used to refer specifically to the Kosher variety.
The word halawa (حلاوة) in Arabic means 'sweetness' while the word halwa (حلوى) means sweets or candy. The word halva comes from the Arabic word halwa; the root word is hilwa meaning sweet.
Halva in Albania is usually sweet and eaten as a dessert at the end of a meal. It is made with mostly chocolate, but also with vanilla (white halva made with either vanilla or just sugar), or a mixture of half and half. Many stores all over Albania sell this popular sweet in large, fresh and inexpensive blocks. It tastes creamy, yet it melts in your mouth. The ingredients are flour, butter, sugar, and other flavorings.
In Bahrain, the most popular form of halwa is Halwa Showaiter, also known as Halwa Bahraini in neighboring countries.
Halva is widely used in Bosnia, and is available in different forms and flavours.
Halua as it is known in Bangla, is quite popular among the Bengalis. There are many types of haluas that are savoured, among the common ones are: semolina (shoojir halua), carrot (gajorer halua), chickpeas (booter daaler halua), flour (neshestar halua) and almond (baadamer halua). Many Bangladeshis and Indian bengalis also eat halua made from papaya (peper halua). Halua is usually eaten as a rich dessert, but it is not uncommon for Bengalis to eat halua for breakfast with traditional breads (rice flour, porota/paratha etc..) They are traditionally made from carrots and beets.
In Bulgaria the term halva (халва) is used for several varieties of the dessert. Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made - one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa and Haskovo are famous for their halva. Semolina halva (грис халва) is made at home and can be found only in some pastry stores. A third type is white halva (бяла халва), which is made of sugar. White halva is popular on the last Sunday before Lent (Sirni Zagovezni; Сирни заговезни), when a piece of white halva is tied on a string. All the children at the party stand in a circle and must catch the turning piece of halva with their mouths. Almost all types of halva in Bulgaria are flavoured with essence of Good King Henry (чувен).
Halva is a sweet that is consumed in Croatia. It is not uncommon to come across the specialty in the regions of Slavonia, Kordun, Lika and Baranja or regions that at one point came in contact with the Ottoman empire. Halva is especially popular in Slavonia during "kirvaj" or local church fairs.
In Egypt, the name is halawa tahiniya (حلاوة طحينية). The word 'halawa' in Arabic means 'sweetness' while the word halwa (حلوى) means sweets. It has many varieties such as plain blocks, and fine fibrous halawa called halawa hair. Other varieties with pine nuts, pistachios, and almonds exist in big blocks or pre-packed consumer portions, or more recently energy bars (chocolate bar size). Halawa is a very popular sweet enjoyed by a lot of Egyptians. It is eaten for breakfast and dinner, and enjoyed with hot bread, sandwiches, and sometimes with the Arabic equivalent of clotted cream (قشطة, pronounced ishta in Egyptian Arabic). It is a staple food that is enjoyed all over the country as it does not need special storage conditions, and can be kept in ambient temperature with no risk of spoilage.
In Greece and Cyprus the term halvas (χαλβάς) is used for both varieties of the dessert. Sesame halva was produced in classical times.[6] The dish was popular in the Byzantine Empire, and it is very popular throughout the country especially during Great Lent and other fasts. Halva is considered one of the most delicious Greek desserts which is appropriate under Orthodox Christian fasting guidelines.
Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. The most famous include sooji halva (semolina halva),[7] aate ka halva (wheat halva),[8] moong dal ka halva (Moong halva),[9] gajar halva (carrot halva),[10] Dudhi halva, chana daal halwa (chickpeas), and Satyanarayan halwa (variation of suji halwa, with addition of detectable traces of banana).
Tirunelveli a city in Tamilnadu state of India is called Halwa City
In Iran halva usually refers to a related confection made from wheat flour and butter and flavored with rose water Recipe. The final product has a dark brown shade of color. The halva is spread thin on a plate till it dries into a paste. Halva usually gets served on funerals and such ceremonies, often with almonds or coconut shavings on the top.
One variation from the Caspian region of Gilan is called Asali Halva (literally honey halva). It is different from other types of halva prepared in Iran since it is based on rice flour rather than semolina, and instead of sugar, it is sweetned with honey.
Halvardeh is the Iranian term for tahini based halva and may or may not include whole pistachios.
Also Ardeh is the name of processed sesame in the form of paste, usually sweetened with syrup.
Heavily sesame-flavoured tahini halvah (חלבה) is very popular in Israel and among people of Jewish background all over the world.[11][12] Spelled "halvah" in English, it usually comes in slabs or small packages and is available in a wide variety of flavours, chocolate and vanilla being very common. The halvah is almost always parve, meaning it does not contain any meat or dairy ingredients, ensuring that it can be eaten with/after either milk or meat dishes according to the laws of Kashrut. Israeli halvah will usually not contain wheat flour or semolina but will contain sesame tahini, glucose, sugar, vanilla and saponaria root extracts (soapwort) which are not always found in other recipes.[13]
Lebanon, 
Syria, 
Iraq, 
Jordan & the 
Palestinian territories
In the region of the Levant - which includes Lebanon, Syria, Iraq, Jordan and the Palestinian territories, halawa is typically the sesame or tahini-based form, which can be flavored in various ways and may include pistachios or almonds. A large quantity of halawa is exported from Lebanon throughout the world.
In Libya, it is called حلوى شامية halwa shamiya or simply shamiya which means Levantine sweet, whereas the word halawa is never used.
In Macedonia, halva refers to a sweet which comes in a couple of varieties. Halva made from tahini (sesame or sunflower) (Таан алва) is most used in Macedonia. Most popular is the halva from Negotino. Halva from semolina (алва од гриз) is made only at home. Izmirska halva (Измирска алва) is a chocolate type of halva made from flour, cocoa, sugar and peanuts. This halva is also made at home.
In Malta, the term ħelwa tat-Tork (English: Turk's sweet) is used to refer to a tahini-based block confection sometimes containing pistachios or almonds. It forms part of the Maltese cuisine and is a common sweet snack on the islands, especially served at the end of wedding celebrations and during feasts.
There are various types of halva (Urdu: حلوہ) category sweets in Pakistan, distinguished by the region and the content from which they are prepared. Most common are the ones made from semolina, ghee and sugar, garnished with dried fruits and nuts. Carrot halwa[10] (called gaajar ka halwa) is also popular, as is halva made from tender bottle gourds and chanay ki daal |" چنی کی دال ". Karachi Halva is a specialty dessert from Karachi, Sindh. In Urdu, the word Halva حلوہ denotes sweets while pastry maker is called Halvai حلواى.
In Romania, Slovenia and Republic of Moldova, the term halva is used to refer to a sunflower-based (in Republic of Moldova it's mostly referred to as "halva de răsărită". In Romania it's known as "halva de floarea soarelui") block confection sometimes containing pistachios, almonds or chocolate.
In Somalia, halva is known as halwo. It is a fairly popular confection served during special occasions such as Eid celebrations or wedding receptions. Halwo is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Peanuts are also sometimes added to enhance texture and flavor.[14]
Soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame Halva is made from pulled sugar, repeatedly stretched to give a white colour; prepared sesame is added to the warm sugar and formed on big trays.[15]
The term helva is used by Turkish people, to describe tahin (crushed sesame seeds), flour, or semolina halva, called "tahin helvası", "un helvası", and "irmik helvası", respectively. Yaz helvası is the one made of almond or walnut. Semolina halva (garnished with pine nuts) has a cultural significance in Turkish folk religion and is the most common type. Traditionally, halva prepared with flour un helvası is cooked and served upon the death of a person. In addition, some sweets and desserts are also called helva such as pamuk helva or Kos helva, a sweet like dessert which is widespread in Turkey. In Safranbolu kos helva is also called "leaf-halva".
Cultural references
In Afghanistan, Turkey and Iran, after the burial ceremony, on the seventh and fortieth day following the death of a Muslim, and also on the first anniversary, flour helva is cooked and offered to visitors and neighbours by relatives of the deceased. For this reason, flour (un) helva is also called "ölü helvası" meaning "helva of the dead". The expression "roasting the helva of someone" suggests that the person referred to died some time ago.
There is a Greek saying Ante re halva! ("Άντε ρε χαλβά!" - could be translated as "get lost, halva"), which is used when the speaker wants to offend someone, usually a man, by calling him a coward and/or chubby. Another saying, dating from the period of Ottoman domination, states that "Ρωμαίικος καβγάς, τούρκικος χαλβάς" (roughly translated as "A fight among Greeks is a Turkish delight").
In Bosnia and Herzegovina (and also, to a lesser extent, Croatia and Serbia) the phrase "ide / prodaje se kao alva" ("sells like halva") is a colloquial expression denoting that a product's sales are very high, similar to the English expression "sells like hotcakes".
Recurring references to halvah have been made in MAD Magazine over the years.
See also
References
- ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. pp. xx + 892. ISBN 0-19-211579.
{{cite book}}: Check|isbn=value: length (help); Cite has empty unknown parameter:|coauthors=(help) - ^ Halvah, Random House Dictionary, 2009
- ^ Sesame Halva recipe
- ^ Halva Ethnological Museum of Thrace
- ^ Turkish halva
- ^ Sesame seed and tahini production. Dimitris Perrotis, College of Agricultural Studies, American Farm School, Thessaloniki, Greece
- ^ Suji halva recipe
- ^ Aate ka halva recipe
- ^ Moong dal ka halva recipe,
- ^ a b Gajar halwa video demonstration
- ^ Gil Marks, "The World of Jewish Cooking", (Simon & Schuster: 1996) p.210
- ^ http://www.haaretz.co.il/hasen/spages/952265.html Ha'aretz Online: Four stops for Halva
- ^ http://www.jewishexponent.com/article/16634/ The Jewish Exponent: Hail to Heavenly Halvah!
- ^ Barlin Ali, Somali Cuisine, (AuthorHouse: 2007), p.79
- ^ Halva from Tajikistan Nacion
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