Talk:Halva

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Recipes[edit]

The recepies seem to be a good source of interesting extra information in an encyclopedia article, but in general, the recepie belongs on wikibooks in the cookbook section.

Recipes - moved here from the article[edit]

Basic Indian halva[edit]

There are many kinds of halwas in India, but the most common are the carrot (gajar) halwa and the semolina (sooji or rava) halwa. Halwa is also made from atta flour. Here is the recipe for semolina halwa.

  • 7/8 cup milk
  • 7/8 cup water
  • 3/4 cup sugar (1 cup if you like it very sweet)
  • 1 cup semolina
  • 3/4 cup butter or ghee (US: 1 1/2 sticks)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg (optional)
  • crushed toasted pistachios (optional)
  • sesame and honey to taste

Melt butter or ghee over medium heat, add semolina and stir-fry for about 10 minutes until nutty aroma develops. Meanwhile, bring milk, water and sugar to a boil in a separate pot, remove from heat and stir in spices. Turn off stove and pour liquid over fried semolina while stirring rapidly to contain sputtering.

Pour into forms or let cool in pot and cut into pieces later. Serve at room temperature. Optionally, garnish with crushed toasted pistachios.

Persian halva[edit]

Heat oil over medium heat, add semolina, stir-fry for about 10 minutes until nutty aroma develops and remove from heat. Dissolve sugar in boiling water, stir in rosewater and saffron and pour onto fried semolina while stirring rapidly. Garnish with crushed toasted almonds.

Greek halva[edit]

  • 1 cup olive oil
  • 2 cups semolina
  • 3 cups sugar
  • 4 cups water
  • 1/2 lemon, sliced
  • 1 stick cinnamon
  • chopped almonds
  • sesame seeds

Cook semolina and almonds in oil until golden. Meanwhile, heat the water and sugar just enough to completely dissolve the sugar and add lemon and cinnamon. Pour liquid onto semolina while stirring rapidly. Continue heating mixture until it thickens, then pour into cake form. Garnish with sesame seeds and serve at room temperature.

Jewish halvah[edit]

  • 400 g tahini
  • oil drained from tahini plus margarine to make 1 1/2 cups
  • 4 c semolina or wheat flour
  • 1 c honey
  • 1/2 c sesame seeds

Heat oil and margarine, stir in flour and cook over low flame while stirring constantly, until light brown. Then add tahini. Using a candy thermometer, heat honey to the soft ball stage (112 °C). Combine honey and sesame seeds with flour mixture and mix well. Pour onto greased form; cut as soon as solid enough.

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Cheers.—cyberbot IITalk to my owner:Online 06:33, 23 June 2016 (UTC)

flour based[edit]

One variety is popular in the Thessalian part of Greece eg: Larissa. There is also some resemblance with a Russian receipe (https://ru.wikipedia.org/wiki/%D0%93%D1%83%D1%80%D1%8C%D0%B5%D0%B2%D1%81%D0%BA%D0%B0%D1%8F_%D0%BA%D0%B0%D1%88%D0%B0) though it is classified as a special type of porrige(Гурьевская каша).176.63.176.112 (talk) 11:56, 14 August 2016 (UTC).

Expressions - translations needed (from Bengali & Pashto or other Pakistani language not specified in article)[edit]

If someone could please provide literal translations for the following it would help make the subsection more consistent and reduce ambiguity:

  • "Lay halwa" ("Bengali interjection expressing exasperation or unpleasant surprise"). Obviously the word "lay" in particular needs translating. Currently the sentence is ambiguous since "lay" is also an English word ("halva" being, of course, used in English as well).
  • "Halva Molvi" ("to refer to religious people who are hypocritical and indulge in lavish life-styles"). Again, the word "molvi" needs a literal translation here.

Thanks. --Philologia (talk) 20:58, 8 November 2017 (UTC)

Regions[edit]

Don't you think that mentioning Western Asia already removes the necessity of listing The Middle East and Caucasus, because the mentioned Western Asia includes those territories? *I know Egypy is thougt under the Middle East as well, lying outside Western Asia, but this problem is solved with the mentioning of North Africa. And so does the mentioning of Eastern Europe remove the necessity of listing the Balkans, cause you know,the Balkan peninsula is just a part of Eastern Europe.

I', appealing to the logic that by listing continental entities like Western, Central and South Asia, North Africa (+its Horn) and Eastern Europe makes the list complete and there really is no need in making it any bigger.

Long Live Halva! — Preceding unsigned comment added by 109.172.139.246 (talk) 18:04, 12 March 2018 (UTC)