Halva

Halva is a confectionery specialty that originally comes from India, Iran and Central Asia. Halva is also famous in the Middle East, Southeast, Central and Eastern Europe.

Etymology

In Arabic, the dessert as Halawa / حلاوة / Halawa is called, which /, sweet ' is derived from the root حلو; in Israel it is very popular under the name חלבה, in Poland it is very popular under the name halva. In Turkey it is called helva, while it is also known as Turkish Delight in Germany. In Greece it is called Χαλβάς, in Serbia it is offered under the name Alva or halva, Macedonia Alva, in the rest of former Yugoslavia Halva. In Bulgarian and Russian she is under halva ( Bulgarian and Russian Халва; emphasis on the final vowel ) is known.

Ingredients

Although the ingredients from nation to nation partially different, the matrix generally consists of a thick soup of oil seeds and sugar or honey. The addition of vanilla, cocoa, nuts, almonds or pistachio halva is refined or flavored.

In the industrial production predominantly sugars or glucose syrup is used in place of honey and artificial flavors are used, for example as the ethyl vanillin. Companies from the organic agriculture, however, waive largely on refined sugar and artificial flavors.

Production

Halva is produced in three stages of production. First, hulled sesame seeds are ground to a pulp. Then sucrose and glucose syrup are cooked as a solution at 130 to 140 ℃. It is soap root extract or another whipping agent such as egg white added, beaten to a frothy mass, and further reduced under heat. Finally, the Sesamkernbrei is under worked. The following raw material fractions are given for Halva ( Halawa Tahina ): 15-50% saccharose, glucose syrup 25-50 % protein solution (soap root extract ) 5-15% and 15-20 % Sesamkernbrei. Due to the high oil content in the sesame may result in the emission of oil from the ground. 140

Additives in Halva

Controversial, however, is the use of soapwort as an additive. The authorities argue that soapwort is added as a whipping agent, which is why the soapwort was temporarily not permitted in the EU. Through intervention by Turkey after the introduction of the ban, the Standing Committee on the Food Chain and Animal Health, the EU has been found acceptable on April 11, 2008 soapwort extract as a " characterizing ingredient " in halva and so.

Local variations and peculiarities

In Iran and Turkey is tahini - helva, which is made from sesame paste ( tahini ), most commonly spread. In Turkish cuisine helva but is also manufactured in two other variations ( Grießhelva and Mehlhelva ).

In Russian cuisine and Romanian cuisine halva (Russian Халва, Romanian Halva ) is usually made ​​of Sonnenblumenkernmus.

In Greek cuisine Halvas ( Greek: Χαλβάς ) is made ​​from durum wheat semolina.

In Indian cuisine halva refers to a sweet in the form of a thick paste or a stirred souffle such as carrot halva, halva chickpeas or ginger halva.

A related with the Halva confectionery specialty is the Spanish nougat.

Others

Halva Halawa and is also the name of a mainly composed of sugar and lemon juice oriental depilatories.