Click on the image, above to submit to Pinterest.
Hazelnut Halva
Hazelnut Halva is a modern Fusion recipe for a form of the classic Middle Eastern/South-Eastern European dessert/candy made from tahini (sesame seed paste) and sugar syrup and flavoured with toasted hazelnuts. The full recipe is presented here and I hope you enjoy this classic Fusion dish of: Hazelnut Halva.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+cooling)
Makes:
25
Rating: 
Tags : Dessert RecipesFusion RecipesFusion Recipes
This is my attempt as re-creating a form of halva (halwa) served in an Arabic dessert shop in Rusholm, Manchester. Though Halva, in its many forms, are traditional from South-Eastern Europe through Turkey and the Levant to the Arabian Peninsula I know of no for that, natively, uses hazelnuts in the mix. I can only, therefore, ascribe the use of hazelnuts in the form of the sweet I had as an example of British Fusion with this classic Arabic tahini paste dessert. It was so delicious (I hove hazelnuts!) that I had to re-create the recipe at home.
Method:
Begin by laying the blanched hazelnuts on a baking tray and toast in an oven pre-heated to 180°C until lightly coloured. Take out of the oven and immediately transfer to a bowl and when cool chop each one in half with a sharp knife.
Beat the tahini in a large bowl until smooth then set aside. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C (between the Hard Ball stage and the Soft Crack stage). Add the hazelnuts at this stage and stir to combine.
Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating briskly until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper. Place in the refrigerator and leave to set for 24 hours.
Remove from the refrigerator, take out of the tin and cut into squares with a sharp knife whilst still cold.
