Halva with Fiori di Sicilia
- Culinary Cam
- Apr 10, 2024
- 3 min read
This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.
H is for...
Batter Fried Halloumi Cheese by Palatable Pastime
Corned Beef and Cabbage Hash by A Day in the Life on the Farm
Crispy Bacon-wrapped Chicken Hearts by Food Lust People Love
Grilled Hawaiian Ham Skewers by Blogghetti
Halva with Fiori di Sicilia by Culinary Cam (you're here)
Harissa Chicken Sheet Pan Dinner by Karen’s Kitchen Stories
Homemade Hollandaise Sauce by Sneha’s Recipe
Hummus Herb paratha by Magical Ingredients
Panna Cotta With Hibiscus Berry Sauce by Mayuri’s Jikoni
Spicy Hashbrown Waffles by Jolene’s Recipe Journal
Sweet Honey Deviled Eggs with Fennel Fronds by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Halva with Fiori di Sicilia
Halva is one of my favorite treats. It's more savory then, say, fudge and is so simple to make. You just need four ingredients and a little bit of patience. I used some Fiori di Sicilia extract, but you can use whatever extract you have. I have used rosewater which isn't beloved by half of my household and orange blossom water. But you can use pure vanilla extract, too. The flavor of Fiori di Sicilia, in my mind, would be a blend of orange and vanilla.
Ingredients
makes one 5" x 7" pan
10.6 ounce tahini (sesame paste)
1/4 teaspoon salt
1/2 teaspoon Fiori di Sicilia extract (feel free to substitute any kind of extract that you wish)
1 cup organic granulated sugar
Also needed: medium saucepan, 5" x 7" rimmed dish, parchment paper
Procedure
Line your rimmed dish with parchment paper, leaving an overhang so you can get the halva out of the dish easily.
In a medium mixing bowl, mix together the tahini, salt, and extract.
Place the sugar in a medium saucepan. Over medium heat, cook until the sugar is completely dissolved into a syrup. You can swirl the pan to help the sugar dissolve. Once the syrup is clear and the sugar dissolved, bring that to a simmer. When you see uniform bubbles throughout the syrup, remove the pot from the heat.
Carefully pour the hot syrup into the tahini mixture and stir with a wooden spoon.
The halva should come together into a cohesive ball and pull away from the sides of the bowl. Stir until it's just moistened. If you overmix it, it will get crumbly.
Scoop the halva into the prepared pan. Use the wooden spoon to push the halva to the edge of the pan. Let cool to room temperature, then cover and place in the refrigerator for at least 2 hours.
Use the overhanging parchment paper to lift the halva out of the pan. Slice as desired. Whatever you don't eat or serve should be kept in an airtight container in the refrigerator. It will keep for two weeks.
That's a wrap for my letter 'H' offering. We'll be back next time with recipes that include the letter 'I'. Stay tuned!
The Alphabet Challenge So Far...
My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!