| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Powered saffron |
| 1 |
ts |
Sugar |
| 1/4 |
pt |
Boiling water |
| 8 |
oz |
Sugar |
| 1/3 |
pt |
Oil |
| 1 |
lb |
Plain flour |
| 2 |
ts |
Rose water |
|
|
Chopped pistachios or flacked almonds |
INSTRUCTIONS
DECORATION
In Iran , this halva is served after the weeding feast, and each guest is
given a portion to take home. Halva needs careful cooking as the mixture
burns easily.
Mix toghether the saffron and 1 tsp of sugar. Boil the ground saffron,
water and sugar in a saucepan until the sugar has disolved.Leave to cool.
Heat the oil or butter in a saucepan, then stir in the flour. Beat and stir
over the heat until the flour starts to change color to a golden brown
color and becomes sandy in texture. This may take 25-30 minutes.Take care
not to burn mixture. Add rosewater and 4 Tsp of the saffron liquid. Cook
for a further 10-15 minutes until the mixture thickens once more. Spread
the mixture on a plate, and decorate with chopped nuts. Cool until firm.
Guest may take thin slices to be eaten with a fork or spoon- Posted to
JEWISH-FOOD digest V97 #088 by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Mar 16, 1997
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