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What is the difference between the two types of halva?

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T

toniiv

Active member
I never understood why both of these desserts were called halva?? Which is which someone please help me 😂

Semolina-Halva-720x480.jpg

sesame-halva-768x512.jpg
 
The one in the lower picture is made from sesame paste and the one if the first picture is made from semolina flour. Not sure why they have the same name though
 
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To make things more complicated there's a 3rd halva variation! It's mostly known as halvas Farsalon and is made with sugar and cornstarch.
 
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greekality said:
To make things more complicated there's a 3rd halva variation! It's mostly known as halvas Farsalon and is made with sugar and cornstarch.
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Ive never heard of this or even seen it. Do you know where in Greece does it originate from? My favorite (and most peoples favorite) Greek chef Akis has posted a recipe about it. Sharing it here for anyone who wants to try it out

akispetretzikis.com

Greek halvah jelly – Halvas Farsalon

Greek halvah Jelly - Halvah Farsalon by Greek chef Akis Petretzikis. A different type of Halvah that may remind you more of a nougat, pudding or jelly pudding!
akispetretzikis.com akispetretzikis.com
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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