Unlike complicated halvas such as tahini halva (see sidebar below), flour halva is much simpler and quicker to prepare. Here is the Turkish version that has added pine nuts, whereas the Iranian version has saffron. Both are delectable and when home cooks prepare halva, in Turkey and in Iran, they will often make more than they need so that they can send it out to their neighbors, friends, or family. Sharing halva is an absolute must during Ashura, the day commemorating the killing of Hussein, the Prophet Muhammad’s grandson.
SERVES 6
INGREDIENTS:
1 stick plus 2 tablespoons (150 g) unsalted butter ¼ cup (50 g) pine nuts 1¼ cups (150 g) unbleached
all-purpose flour 1 cup plus 2 tablespoons (225 g) superfine sugar
INSTRUCTIONS:
- Melt the butter in a large heavy skillet. Add the pine nuts and flour and stir over low heat until golden. This may take as long as 45 minutes, but it needs to be done to get the nutty taste that is typical of a good halva.
- Ten minutes before the flour is ready, put the sugar and 1⅔ cups (400 ml) water in a medium saucepan and place over medium-high heat. Bring to a boil. Let the syrup bubble for a couple of minutes, then add to the flour, stirring quickly and constantly to avoid lumps. Continue stirring until the mixture starts sticking to the pan. Take off the heat and let sit, covered, for 15 minutes. Transfer to a serving dish and serve warm.
