Top | Breakfast
(recipe, Matthew Barker)
- 1 cup cream
- 1 cup water
- ⅓ cup tahini
- 1 cup cream of rice, farina or semolina (Cream of Wheat, quick, dry)
- 1 cup brown sugar
- 4 Tbsp. unsalted butter or sesame oil
- ½ cup sesame seeds
- ½ cup hot water (or less)
- In a medium sized heavy bottomed saucepan, bring to a boil over medium heat the sugar, cream and water. Boil 15 minutes, stirring occasionally.
- Meanwhile in a large pan, melt butter (or add oil) and stir in the (rice, farina, or semolina) and the sesame seeds.
- Continue cooking on medium heat for 15 minutes, scraping the the pan so that the dry ingredients won't scorch.
- Stir in the tahini as the mixture begins to thicken, working out any lumps until the mixture is smooth.
- Gradually add to the dry ingredients, combining all ingredients (including the water, sugar and cream) well and adding as much as ½ cup of water, as needed to make a paste-like consistency. Mixture should be thick.
- Remove from heat and allow to sit for 5 minutes.
- Turn out onto a marble slab or other flat surface and when the Halvah is cool enough to handle, knead several minutes.
- Put the Halvah into an 8 inch square pan that has the bottom lined with a square of wax or parchment paper and smooth over the top with the back of a spoon.
- Allow to rest 20 minutes, loosen from the sides of the pan using a knife, and turn out.
- Cut into squares and store in an airtight plastic storage box or ziploc.
- Variation: Add ½ cup coarsely chopped pistachio nuts. Halvah squares may be dipped in melted, tempered or dipping chocolate and optionally rolled in chopped nuts.