Halva

Halva is a popular sweet found throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, sugar and butter with the sweet perfume of rosewater.

6 to 8 servings

• Sugar -- 1 cup
• Water -- 1/2 cup
• Rosewater -- 1/4 cup
• Saffron -- 3-4 threads
• Unsalted butter -- 8 ounces (2 sticks, or 1 cup)
• Flour -- 1 1/2 cups

Method

1. Bring the sugar and water to a boil in a saucepan over medium heat. Stir until all sugar is dissolved, and then add the rosewater and saffron. Cover, remove from heat and set aside.
2. Heat the butter in a large saucepan over low flame. Add the flour and stir to form a smooth paste. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5-10 minutes.
3. Using a whisk, slowly beat the sugar syrup into the flour paste.
4. Remove from heat and spread the halva paste evenly onto a plate or platter. Make attractive patterns on top of the paste using the back of a spoon or with a knife. Cover and chill until fully set.
5. Cut into wedges and serve with tea or coffee.

Variations

• Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet.
• Decorate the top of the halva with whole pistachios or almonds, or simply sprinkle with chopped nuts.

Notes

• Rosewater is available and most Middle Eastern stores and at many health food stores.
• Also spelled halwa, halvah, halava, helva or halawa.