seniorcats
Well-Known Member
I am a halvah addict and have been having trouble finding it locally. Does anyone have a tried and true recipe for halvah, preferably marble halvah?
I've seen some on line and apparently the recipe varies by region and family. Persian halvah appears to use flour and a sort of a roux is made with seasame oil and flour to which the tahini is added.
I don't think I've ever eaten halva with flour in it. For the chocolate flavoring in marble halvah, is it best to use karob powder?
A family recipe or a tried and true recipe would be greatly appreciated.
Failing that, I will just have to order myself a 6 pound brick from NY.
I've seen some on line and apparently the recipe varies by region and family. Persian halvah appears to use flour and a sort of a roux is made with seasame oil and flour to which the tahini is added.
I don't think I've ever eaten halva with flour in it. For the chocolate flavoring in marble halvah, is it best to use karob powder?
A family recipe or a tried and true recipe would be greatly appreciated.
Failing that, I will just have to order myself a 6 pound brick from NY.
