Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 I grind walnuts and pumpkin seeds into a meal and add it the halvah mix. Adds more good stuff. Tamara Tornado <tamaratornado@...> wrote: EASY CAROB HALVAH 1 1/2 cups honey 4 cups roasted tahini 3/4 cup carob (or chocolate) powder 1 tsp vanilla 1 cup roasted almonds Put all ingredients except the almonds in a food processor and mix until it has the consistency of peanut butter cookies dough. Add more carob if it’s too thin, more honey or tahini if it’s too thick. And taste. Then, oil your hands and oil a cookies sheet. press the dough into the pan, and sprinkle with a little water, so it will spead out easily. Cover with waxed paper, and roll out with a rolling pin. Press roasted almonds into the top. Refrigerate, and eat later. This recipe originally used powdered milk in place of carob powder. I’m not sure what to use in place of carob if I want a more plain halvah. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 Tamara, Is that tahini butter that you use in the halvah? Re: carob halvah > > I grind walnuts and pumpkin seeds into a meal and add it the halvah mix. Adds more good stuff. > > Tamara Tornado <tamaratornado@...> wrote: > EASY CAROB HALVAH > > 1 1/2 cups honey > 4 cups roasted tahini > 3/4 cup carob (or chocolate) powder > 1 tsp vanilla > 1 cup roasted almonds > > Put all ingredients except the almonds in a food processor and mix > until it has the consistency of peanut butter cookies dough. Add more > carob if it's too thin, more honey or tahini if it's too thick. And > taste. > > Then, oil your hands and oil a cookies sheet. press the dough into the > pan, and sprinkle with a little water, so it will spead out easily. > Cover with waxed paper, and roll out with a rolling pin. Press roasted > almonds into the top. Refrigerate, and eat later. > > This recipe originally used powdered milk in place of carob powder. I'm > not sure what to use in place of carob if I want a more plain halvah. > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 The halvah in Turkey or Greece just has two ingredients: sesame and honey or sugar. So it must use more sesame seed....I often will make my own " instant halvah " of a sort, by mashing a tiny bit of honey into toasted sesame seeds. Gretchen carob halvah > > EASY CAROB HALVAH > > 1 1/2 cups honey > 4 cups roasted tahini > 3/4 cup carob (or chocolate) powder > 1 tsp vanilla > 1 cup roasted almonds > > Put all ingredients except the almonds in a food processor and mix > until it has the consistency of peanut butter cookies dough. Add more > carob if it's too thin, more honey or tahini if it's too thick. And > taste. > > Then, oil your hands and oil a cookies sheet. press the dough into the > pan, and sprinkle with a little water, so it will spead out easily. > Cover with waxed paper, and roll out with a rolling pin. Press roasted > almonds into the top. Refrigerate, and eat later. > > This recipe originally used powdered milk in place of carob powder. I'm > not sure what to use in place of carob if I want a more plain halvah. > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2004 Report Share Posted October 4, 2004 Gretchen, I step in as a Turk ) What you are describing is called " sesame halvah " in Turkey. It is also something very tasty and I can see that you have the formula But the traditional (and more famous) halvah is made of tahini, which is nothing but crushed sesame. Anyway, I liked Tamara's halvah recipe too. By the way, if you mix carob molasses with tahini and refrigerate for a couple of hours, you get a delicious chocolate substitute. cheers, Yaman > The halvah in Turkey or Greece just has two ingredients: sesame and honey or > sugar. So it must use more sesame seed....I often will make my own " instant > halvah " of a sort, by mashing a tiny bit of honey into toasted sesame seeds. > > Gretchen > > carob halvah > > > > > > EASY CAROB HALVAH > > > > 1 1/2 cups honey > > 4 cups roasted tahini > > 3/4 cup carob (or chocolate) powder > > 1 tsp vanilla > > 1 cup roasted almonds > > > > Put all ingredients except the almonds in a food processor and mix > > until it has the consistency of peanut butter cookies dough. Add more > > carob if it's too thin, more honey or tahini if it's too thick. And > > taste. > > > > Then, oil your hands and oil a cookies sheet. press the dough into the > > pan, and sprinkle with a little water, so it will spead out easily. > > Cover with waxed paper, and roll out with a rolling pin. Press roasted > > almonds into the top. Refrigerate, and eat later. > > > > This recipe originally used powdered milk in place of carob powder. I'm > > not sure what to use in place of carob if I want a more plain halvah. > > > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
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