Halva

Halva (or halawa, haleweh, ħelwa, halvah, halava, helava, helva, halwa, aluva, chałwa) refers to many types of dense, sweet confections, served across the Indian subcontinent, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans and the Jewish world.

The term halva is used to describe two types of desserts:

• Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are oil, flour, and sugar.
• Nut-butter-based: This type of halva is crumbly and usually made from Tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut-butter and sugar.

Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes.^[1]

Contents 1 Etymology 2 Types 2.1 Flour-based 2.1.1 Semolina (suji) 2.1.2 Cornstarch 2.2 Nut-butter–based 2.2.1 Sesame 2.2.2 Sunflower 2.3 Other 2.3.1 Floss halva 3 Cultural use 3.1 Albania 3.2 Argentina 3.3 Bahrain 3.4 Bosnia 3.5 Bangladesh 3.6 Bulgaria 3.7 Croatia 3.8 Egypt 3.9 Greece and Cyprus 3.10 India 3.11 Iran 3.12 Israel 3.13 Lebanon, Syria, Iraq, Jordan and the Palestinian territories 3.14 Libya and Tunisia 3.15 Macedonia 3.16 Malta 3.17 Pakistan 3.18 Romania and Moldova 3.19 Slovenia 3.20 Somalia 3.21 Tajikistan 3.22 Turkey and Northern Cyprus 4 Cultural references 5 See also 6 References

Etymology

The word halva entered the English language between 1840-50 from the Yiddish halva. The latter term came from Romanian, which in turn came from the Turkish helva, a word which itself ultimately derived from the Arabic Al ḥalwā, meaning sweet confection.^[2] The Arabic root حلوى ḥalwā means "sweet".

Types

Most types of halva are relatively dense confections that are sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly.

Flour-based

This type is made by frying the flour such as semolina in oil into a roux and cooking it with a sugary syrup. This is popular in Iran, Turkey, Somalia, India, Pakistan and Afghanistan.

Semolina (suji)

This halva, produced and served in India, Afghanistan, Bangladesh, Iran, Pakistan and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, Montenegro and Turkey), is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, or other dried fruits are often included. Nuts such as almonds are also commonly added to semolina halva. The halva is very sweet with a gelatinous texture similar to polenta; the added butter gives it a rich mouthfeel. The classic proportions of semolina halva are 1:2:3:4, i.e. 1 part fat (a vegetable oil or butter), 2 parts semolina, 3 parts sweetening agent (e.g. sugar or honey) and 4 parts water. The semolina is cooked in the fat while a syrup is being made of the sweetener and water. Then the two are mixed carefully, extras added and the halva is left to settle.

In India, though semolina halva is considered to be essentially a "Northern" confection, it is also quite popular in South India. A prominent South Indian version of halva (or "alvaa", as it is called in Tamil) is from Tirunelveli, a city in the state of Tamil Nadu. A closely related semolina preparation widely enjoyed throughout South India is called Kesari or Kesari-bath.

In Pakistan and India, carrots (for gajar halwa), mung beans (for moong dal halwa) or bottle gourds (for doodi halwa) are also used instead of semolina. Prepared with condensed milk and ghee, without semolina to bind it together, the end result has a moist yet flaky texture when freshly prepared and bears some resemblance to a British pudding.

Cornstarch

Cornstarch halva is popular in Greece and has many variations. The farsala recipe is the most well known. It is quite sweet, with caramel-like syrup.

Nut-butter–based

This type of halva is made by grinding oily seeds, such as sesame, to a paste and then mixing with hot sugar syrup cooked to hard-crack stage. This type is popular in the eastern Mediterranean and Balkan regions, in countries such as Bosnia and Herzegovina, Croatia, Romania, Serbia, Montenegro (тах'ан халв'а), Bulgaria, Russia, Greece and Cyprus (χαλβάς), Egypt, Iraq, Israel, Iran, Lebanon, Macedonia, Albania, Syria, Central Asia, Southern India, Caucasus region and Turkey. It is also popular in Algeria and on the central Mediterranean islands of Malta.

Sesame

Sesame halva is popular in the Balkans, Middle East, and other areas surrounding the Mediterranean Sea. The primary ingredients in this confection are sesame seeds or paste (tahini), and sugar, glucose or honey.^[3] Soapwort^[4][5] (called ‘erq al halaweh in Arabic; çöven in Turkish^[6]), egg white, or marshmallow root are added in some recipes, to stabilize the oils in the mixture or create a distinctive texture for the resulting confection.

Other ingredients and flavourings such as pistachio nuts, cocoa powder, orange juice, vanilla, or chocolate are often added to the basic tahini and sugar base.

Sunflower

Sunflower halva, popular in countries from Eastern Europe, such as Belarus, Bulgaria, Romania, Moldova, Russia, Poland, and Ukraine, is made of sunflower seeds instead of sesame.

Other

Floss halva

Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to cotton candy. Floss halva can be found in regular and pistachio flavors, and there are brands with halal or kosher certifications.

A similar pistachio-based version of Floss halva is popular in North India. It tends to be slightly denser and is often referred to as "Patisa" or Sohan papdi. In China light, fluffy halva is called "Dragon Beard."

Cultural use

Halva is the most common modern English spelling and the transliteration from most Balkan languages. Other transliterations include: ħelwa (Maltese), halvah (Hebrew), halwa or halwi (Arabic), helva (Turkish), halva (Hindustani).

The Hebrew-derived spelling, halvah (Hebrew: חלבה‎), may at times be used to refer specifically to the Kosher variety.

The word halawa (حلاوة) in Arabic means 'sweetness' while the word halwa (حلوى) means sweets or candy. The word halva comes from the Arabic word halwa; the root word is hilwa meaning sweet.

Albania

Halva (Hallvë) in Albania is usually sweet and eaten as a dessert at the end of a meal. It is made with mostly chocolate, but also with vanilla (white halva made with either vanilla or just sugar), or a mixture of half and half. Many stores all over Albania sell this popular sweet in large, fresh and inexpensive blocks. It tastes creamy, yet it melts in your mouth. The ingredients are flour, butter, sugar, and other flavorings.

Argentina

Halva is available in Argentina, especially from confectioners of Syrian-Lebanese or Armenian origin. In the 1940s, a halva substitute named Mantecol made with peanut butter was introduced by Río Segundo's Georgalos, a Greek immigrant family firm. It became a popular product; in the 1990s the brand was sold to global firm Cadbury Schweppes, which altered the recipe. Georgalos now manufactures the original product under the name Nucrem. Both versions are available in candy stores and supermarkets.

Bahrain

In Bahrain, the most popular form of halwa is Halwa Showaiter, also known as Halwa Bahraini in neighboring countries.

Bosnia

Halva is widely used in Bosnia, and is available in different forms and flavours.

Bangladesh

Various kinds of halua (Bengali: হালুয়া) are prepared across Bangladesh and neighboring Bengali-speaking regions of India. Some of the most common types of halua include semolina (সুজির হালুয়া shujir halua), carrot (গাজরের হালুয়া gajorer halua), chickpea (বুটের হালুয়া buṭer halua), flour (নেশেস্তার হালুয়া neshestar halua) almond (বাদামের হালুয়া badamer halua), and papaya (পেঁপের হালুয়া pẽper halua). Halua is usually eaten as a rich dessert, but it is not uncommon for Bengalis to eat halua for breakfast with traditional breads, such as puris (পুরি puri) or parathas (পরোটা pôroṭa).

Bulgaria

In Bulgaria the term halva (халва) is used for several varieties of the dessert. Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made - one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa and Haskovo are famous for their halva. Semolina halva (грис халва) is made at home and can be found only in some pastry stores. A third type is white halva (бяла халва), which is made of sugar. White halva is popular on the last Sunday before Lent (Sirni Zagovezni; Сирни заговезни), when a piece of white halva is tied on a string. All the children at the party stand in a circle and must catch the turning piece of halva with their mouths. Almost all types of halva in Bulgaria are flavoured with essence of Good King Henry (чувен).

Croatia

Halva is a sweet that is consumed in Croatia. It is not uncommon to come across the specialty in the regions of Slavonia, Kordun, Lika and Baranja or regions that at one point came in contact with the Ottoman empire. Halva is especially popular in Slavonia during "kirvaj" or local church fairs.

Egypt

In Egypt, the name is halawa tahiniya (حلاوة طحينية). It has many varieties such as plain blocks, and fine fibrous halawa called halawa hair. Other varieties with pine nuts, pistachios, and almonds exist in big blocks or pre-packed consumer portions, or more recently energy bars (chocolate bar size). Halawa is a very popular sweet enjoyed by a lot of Egyptians. It is eaten for breakfast and supper, and enjoyed with hot bread, sandwiches, and sometimes with the Arabic equivalent of clotted cream (قشطة, pronounced ishta in Egyptian Arabic). It is a staple food that is enjoyed all over the country as it does not need special storage conditions, and can be kept in ambient temperature with no risk of spoilage.

Greece and Cyprus

In Greece and Cyprus the term halvas (χαλβάς) is used for both varieties of the dessert. Sesame halva was produced in classical times.^[7]

India

Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. The most famous include sooji halva (semolina halva),^[8] aate ka halva (wheat halva),^[9] moong dal ka halva (moong halva),^[10] gajar halva (carrot halva),^[11] Dudhi halva, chana daal halwa (chickpeas), and Satyanarayan halwa (variation of suji halwa, with addition of detectable traces of banana), kaju halva (cashew nut halva).

Tirunelveli a city in Tamil Nadu state is called Halwa City.

In the province of Kerala, halva is pronounced 'Aluva'. Kozhikode city in Kerala is very famous for unique exotic halwa, which is popularly known as Kozhikkodan halwa. It comes in various flavours, like ghee, coconut, cashew, dates, tender coconut, pineapple, green paste etc. Kozhikkodan halwa is mostly made out of maida (highly refined wheat). However, 'Karutha aluva' (black halwa), made from rice, is also very popular.

'Kashi halva', made from winter melon or ash gourd, is a famous and traditional sweet of Karnataka, which mainly makes a regular appearance in traditional Brahmin weddings.

Iran

In Iran halva usually refers to a related confection made from wheat flour and butter and flavored with rose water ^Recipe. The final product has a dark brown shade of color. The halva is spread thin on a plate till it dries into a paste. Halva usually gets served on funerals and such ceremonies, often with almonds or coconut shavings on the top.

One variation from the Caspian region of Gilan is called Asali Halva (literally honey halva). It is different from other types of halva prepared in Iran since it is based on rice flour rather than semolina, and instead of sugar, it is sweetned with honey.

Halvardeh is the Iranian term for tahini-based halva and may or may not include whole pistachios.

Also Ardeh is the name of processed sesame in the form of paste, usually sweetened with syrup.

Israel

Heavily sesame-flavoured tahini halvah (חלבה) is very popular in Israel and among people of Jewish background all over the world.^[12][13] Spelled "halvah" in English, it usually comes in slabs or small packages and is available in a wide variety of flavours, chocolate and vanilla being very common. The halvah is almost always parve, meaning it does not contain any meat or dairy ingredients, ensuring that it can be eaten with/after either milk or meat dishes according to the laws of Kashrut. Israeli halvah will usually not contain wheat flour or semolina but will contain sesame tahini, glucose, sugar, vanilla and saponaria root extracts (soapwort) which are not always found in other recipes.^[14]

Lebanon, Syria, Iraq, Jordan and the Palestinian territories

In the region of the Levant - which includes Lebanon, Syria, Iraq, Jordan and the Palestinian territories, halawa (Arabic: حلاوة‎), is typically the sesame or tahini-based form, which can be flavored in various ways and may include pistachios, almonds or chocolate. A large quantity of halawa is exported from Lebanon throughout the world.

Libya and Tunisia

In Tunisia and Libya, it is called حلوى شامية halwa shamiya or simply shamiya which means Levantine sweet, whereas the word halawa is never used.

Macedonia

In Macedonia, halva refers to a sweet which comes in a couple of varieties. Halva made from tahini (sesame or sunflower) (Таан алва) is most used in Macedonia. Most popular is the halva from Negotino. Halva from semolina (алва од гриз) is made only at home. Izmirska halva (Измирска алва) is a chocolate type of halva made from flour, cocoa, sugar and peanuts. This halva is also made at home.

Malta

In Malta, the term ħelwa tat-Tork (English: Turk's sweet) is used to refer to a tahini-based block confection sometimes containing pistachios or almonds. It forms part of the Maltese cuisine and is a common sweet snack on the islands, especially served at the end of wedding celebrations and during feasts.

Pakistan

There are various types of halva (Urdu: حلوہ) category sweets in Pakistan, distinguished by the region and the content from which they are prepared. Most common are the ones made from semolina, ghee and sugar, garnished with dried fruits and nuts. Carrot halwa^[11] (called gaajar ka halwa) is also popular, as is halva made from tender bottle gourds and chanay ki daal |" چنی کی دال ". Karachi Halva is a specialty dessert from Karachi, Sindh. In Urdu, the word Halva حلوہ denotes sweets while pastry maker is called Halvai حلواى. Also from southern part of Punjab province, the "Sohan Halwa" is very famous in the country.

Romania and Moldova

In Romania and Moldova, the term halva is used to refer to a sunflower-based (in Republic of Moldova it's mostly referred to as "halva de răsărită". In Romania it's known as "halva de floarea soarelui") block confection sometimes containing pistachios, almonds or chocolate.

Slovenia

Halva is called helava in Slovene. Helava is a sweet that is consumed in Slovenia. It is widely used, and became popular there when Slovenia had contact with the Ottoman Empire. Slovenes mostly eat it while drinking morning or afternoon Turkish coffee.

Somalia

In Somalia, halva is known as halwo. A staple of Somali cuisine, it is a popular confection served during special occasions such as Eid celebrations or wedding receptions. Halwo is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Peanuts are also sometimes added to enhance texture and flavor.^[15]

Tajikistan

Soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame Halva is made from pulled sugar, repeatedly stretched to give a white colour; prepared sesame is added to the warm sugar and formed on big trays. In Tajikistan, as well as in Uzbekistan, the local name is "Lavz" (Лавз) ^[16]

Turkey and Northern Cyprus

The term helva is used by Turkish and Turkish Cypriot people, to describe tahin (crushed sesame seeds), flour, or semolina halva, called "tahin helvası", "un helvası", and "irmik helvası", respectively. Yaz helvası is the one made of almond or walnut. Semolina halva (garnished with pine nuts) has a cultural significance in Turkish folk religion and is the most common type. Traditionally, halva prepared with flour un helvası is cooked and served upon the death of a person. In addition, some sweets and desserts are also called helva such as pamuk helva or Kos helva, a sweet like dessert which is widespread in Turkey. In Safranbolu kos helva is also called "leaf-halva".

Cultural references

In Afghanistan, Turkey and Iran, after the burial ceremony, on the seventh and fortieth day following the death of a Muslim, and also on the first anniversary, semolina helva or flour helva is cooked and offered to visitors and neighbours by relatives of the deceased. For this reason, flour (un) helva is also called "ölü helvası" meaning "helva of the dead". The expression "roasting the helva of someone" suggests that the person referred to died some time ago.

There is a Greek saying Ante re halva! ("Άντε ρε χαλβά!" - could be translated as "get lost, halva"), which is used when the speaker wants to offend someone, usually a man, by calling him a coward and/or chubby. Another saying, dating from the period of Ottoman domination, states that "Ρωμαίικος καβγάς, τούρκικος χαλβάς" (roughly translated as "A fight among Greeks is a Turkish delight").

In Bosnia and Herzegovina (and also, to a lesser extent, Croatia, Slovenia (Styrian part of the country) and Serbia) the phrase "ide / prodaje se kao halva" or Styrian dialect of Slovene "re ko' alva" ("sells like halva") is a colloquial expression denoting that a product's sales are very high, similar to the English expression "sells like hotcakes".

Recurring references to halvah have been made in MAD Magazine over the years.

See also

• Arab cuisine
• Pakistani cuisine
• Halvai
• Barfi
• Indian cuisine
• Iranian cuisine
• Israeli cuisine
• Jewish cuisine
• Levantine cuisine
• Turkish cuisine
• Turrón

References