Caucasian kitchen. Dagestan
Any nuts are one of the best ingredients for delicious desserts. We suggest starting with walnuts and preparing halva according to a traditional Dagestan recipe
This halva is a traditional wedding dessert among all Dagestan peoples. They call it differently, but most often natufa or natuh. It used to be that if the groom brought this delicacy to the bride's house for matchmaking, then he was from a wealthy family. The explanation is simple: such a dessert is literally an expensive pleasure, because it is made from nuts. In search of perfect nuts — The main ingredient of halva is always a walnut, — says Eliza Khanmagomedova, head designer of the Dagestani confectionery Sweets and Joys.
Photo: Ruslan Alibekov
The most important thing is to choose the right fruits. The taste and appearance of the treat depend on them.
“We've tried different types of walnuts and haven't found the perfect ones yet,” says Eliza. - This is a very expensive product, and in order to somehow reduce the cost of nuts, we began to buy unpeeled ones. But each nut in the shell turned out to be a pig in a poke for us. The quality of nuts is very dependent on where they are grown. As a result, while we stopped at Stavropol. They are more reliable: you clean it and there will be a good nut inside.
Eliza Khanmagomedova When buying shelled nuts, first of all, you should pay attention to their color: they should be light, Eliza advises. - And if you choose peeled ones, look at the size and shape: good nuts are large, preferably broken not into small pieces, but into halves - “butterflies”. Well, you definitely need to taste at least one to make sure that there is no bitterness. Walnuts are one of the most popular ingredients for desserts among Dagestanis, they say in a cafe. - We buy 200 kilograms of walnuts per month, as well as hazelnuts, almonds and cashews. Customers love nuts in "cigarettes", pies, cakes, buns. And for the wedding season - it's about half a year - at least half a ton of nuts is spent in the confectionery just for making halva. It is cooked here according to the traditional folk recipe with minor adjustments for today.
- Almost all the peoples of Dagestan used honey as a dressing. This is a binding component for halva, says Eliza. - And in southern Dagestan, where my parents come from, honey was mixed with mulberry syrup, it is made from mulberry berries. Now halva can be found with a dressing of melted caramel, toffee, and so on. But we are not ordered to do this. We prepare the dressing according to an authentic recipe, towhich has changed quite a bit.
Nut halva recipe
Ingredients for 10-12 servings: Walnuts - 1 kg Honey - 300 g Mulberry syrup - 100 ml Egg white - 1 pc Dried fruits for decoration
Before starting the preparation of halva, the nuts must be prepared: dried in the oven at a temperature of 170 degrees for ten minutes. Previously, nuts were roasted in a dry frying pan, but with the advent of ovens, the process has become simpler. When the nuts have cooled, we manually clean them from excess husks and start cooking. To do this, heat the honey over low heat. Boil it for ten minutes to make it more sticky.
- The calorie content of the dessert is the highest. In the old days, this was what was valued. I ate a piece - I satisfied my hunger, - Eliza smiles. The confectioner pours nuts with warm honey mass and carefully, so as not to break, mixes them with honey. It's best to do it with your hands, she admits.
In the next step, we need egg white and mulberry syrup. The syrup in the confectionery is prepared by themselves: they squeeze the juice from the berries of the mulberry tree and boil it without sugar on the fire. If you are not ready for such experiments, just exclude the ingredient from the recipe - halva will still be delicious. An optional component and egg white. “Now it’s not enough just to decorate halva with nuts or dried fruits on top, we try to surprise the consumer with a dessert: it can be a chest, a two-story cake, a bear, a heart. To create complex shapes, we needed a very strong adhesive element, honey and mulberry syrup are not enough here. Therefore, we decided to add one whipped protein to the dressing, explains Eliza. - It helps the halva keep its shape very well. At the same time, the taste becomes more tender: the protein dilutes the excessive sweetness of honey. The protein is whipped until a fluffy mass appears and mixed with syrup. Egg-mulberry dressing is added to the nuts with honey and again gently mix all the ingredients.
- Put the finished mass on a dish. The classic design of halva is in the form of a circle. Each housewife will be able to repeat it at home. And for more complex forms, we use special confectionery things: sugar paste, confectionery gold dust - kondurin - and so on. All this is not easy to find. So, we give the halva the desired shape. Eliza gently tamps the sweet mass with her hands - and the circle is ready. Let's start beautifying. We lay out the sides of the circle with halves of walnuts, and on top we decorate the halva with other types of nuts and dried fruits - as far as fantasy, a sense of taste and a wallet allow.
“Walnuts can be used to lay out a rose, for example, and hazelnuts can be used to make a vine,” Eliza shares her ideas. Lubricate the finished halva with syrup if desired - to prepare it, dissolve sugar in water in a ratio of two to one.
After the halva is ready, it should stand for about an hour - and you can cut it into portioned pieces and try it. The treat is easily stored outside the refrigerator, and for a long time - there is nothing to spoil in it.
Recipe for flour halvah
- Halva, oriental sweetness and so on, what names this dish has. Halva not only children love it, but also adults eat it with no less pleasure. We can find a recipe for making halva among many peoples of the world, someone uses fewer ingredients to prepare it, and in other cuisines of the world it becomes a real masterpiece. The peoples of the Caucasus have their own views on its preparation, and we will introduce you to the simplest and most common recipe for making halva in Dagestan
- Take a medium sized frying pan and melt the melted butter in it. Bring the oil to a boil
- In boiling oil, stirring constantly, gradually pour the sifted wheat flour. Add, stir and cook until the mixture thickens.
- As the halva is fried, the mass will soften and become thinner. In this case, we slowly, gently and constantly stirring, add more wheat flour
- Stirring constantly, cook the halvah until it is fully cooked. We take it off the fire. Pour powdered sugar into hot flour halva. Mix well and give the halva any shape. For molding, you can use various blanks, which abound in our market.
- As soon as the halva has cooled down, you can serve it to the table. If you used molding blanks, then we take out halva from them, and if not, then ready-made pieces of frozen halva can be cut with a knife, giving it your own unique and author's molds
- Usually flour halva served with hot tea (it’s healthier for the body), but you can also serve it with other hot drinks (non-alcoholic only). Well, our children and grandchildren prefer to eat it warm and without any drinks, but be careful, a large amount of such halva without hot drinks can lead to constipation in the child's stomach, since halva has a flour base. Don't let the child eat halva in pure form and in large quantities!
Energy value per serving
Ingredients
Cooking method
Fry the flour in a saucepan until a nutty smell appears. Try not to change the color of the flour.
Add hot melted butter to flour, stirring constantly. And continue to cook on low heat.
When the mass becomes homogeneous, add sugar to this mixture and immediately hot milk.
Cook while stirring until all the sugar dissolves.
When oil begins to stand out from the mixture, it means it is ready.
It is necessary to immediately put the halva on a plate, smooth and decorate. Ideally, of course, nuts. But I didn’t have it on hand, so I decorated it with what I could.
flour halva
The usual halva is made from seeds and nuts, but in Turkey they prepare a completely different delicacy, which is in no way inferior in taste. I share exactly Turkish recipe how to cook flour halva.
INGREDIENTS
1. Pour water and milk into the stewpan, add granulated sugar and put the stewpan on the fire, bring to a boil, then make the fire to a minimum and cook for another 6 minutes, remove the stewpan from the heat and set aside to cool.
2. I put a pot or pan with a thick bottom on low heat, spread the chopped butter and I melt.
3. I add wheat flour, peeled and finely chopped walnuts to the melted butter.
4. I mix the mass with a spoon and fry until golden brown.
5. I fry, stirring all the time, and the result is a small and greasy crumb, I remove the pan from the heat.
6. Pour the pre-prepared sugar syrup into the flour crumbs in small portions and in a thin stream, mix vigorously with a spoon until a homogeneous consistency.
7. With tablespoons I form quenelles from the resulting mass and spread on a plate, decorate walnuts and immediately serve to the table.
povar.ru
Dagestan halva from flour
Cooking time: 50 min.
Preparation time: 5 min.
Number of servings: 10 pcs.
Recipe for: Dessert.
Ingredients:
Dagestan halva
I propose to cook a very interesting sweet - Dagestan flour halva. You will spend quite a lot of time preparing this sweet, but the sweetness is worth your effort. To prepare halva, you will need only three components - flour, powdered sugar and ghee.
Halva can be decorated with walnuts and it is advisable to cut it into portioned pieces while still warm.
How to cook a dish step by step with a photo at home
To prepare halva, we need flour, ghee, powdered sugar.
Place melted butter in a pan and bring to a boil.
Introduce flour in small portions.
When the first portion of flour interferes, pour in a portion of flour again and repeat the whole process.
Cook over low heat until the flour acquires a light nutty flavor and aroma and acquires a creamy color. We stir constantly. This will take approximately 40 minutes.
In portions, stir in the powdered sugar, warming the mixture for another 3-4 minutes.
Spread the mixture into the mold in a low layer (approximately 3-4 cm). Top with walnuts, if desired.
Still warm halva cut into portions.
Comments (28)
Now I’ll treat myself to delicious halva, at least there’s no need to buy a waffle iron!
That's for sure! Can you get by with a frying pan?
Appetizing, especially in such a pink-heart-angelic environment????
Yes, did I like it? Thanks??
Many years ago, when I was still living in Turkmenistan, we had neighbors - Dagestanis. And so they always prepared such halva. Very tasty! Only they added nuts to the halva itself, crushed. But there is no difference now?
I also wanted to first add to the mass, and then I decided that the nuts on top are prettier ??
I made halva only from sunflower seeds. I'll try this one too!
Ira, this halva comes out very fragrant and tender - I recommend cooking it ??
I love this halva, but I cook it a little differently. First I fry the flour, and then I add the oil. I learned this recipe in Yerevan.
Also a great option - you should try it ??
Alyosha, twist, twist, twist! This is a short but extremely clear statement of my emotions)))
Thanks?? I also liked this halva very much ??
A very interesting recipe .. I didn’t know .. that it’s so easy to make halva, but I don’t know what it tastes like .. what does Lesh look like?
It has a nutty flavor. A bit like peanut halva??
Very interesting recipe! I just heard that in Asia they cook halva with flour, but I myself have never tried to cook it. It turns out it's so easy! ??
Very simple and yet delicious.
I think the taste is amazing??
I really liked it??
Interesting recipe! With ghee - sooo fragrant!??
I agree - it came out very fragrant ??
Oops, how did I miss this recipe?! Wonderful halva! you are a great artist. ??
I cooked it yesterday, but it didn’t turn out the same as yours, it came out crumbly for me, I didn’t like it at all. I followed the recipe and was disappointed.
yes, for me, too, for some reason: (maybe there is not enough oil?
I think it's not about the oil, it's just that something was not added. The chef is silent.
I looked at the recipe again - everything seems to be correctly indicated in the recipe. Maybe you didn't cook with ghee (ghee http://webspoon.ru/receipt/gkhi-toplenoe-butter?) and that's the reason?
55 15 hours ago
26 16 hours ago
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Khalvaitar - flour halva. Recipe
Flour halva recipe - halvaitar from Tajik cuisine.
2 cups flour, 2 cups sugar, 100 g fat or vegetable oil. Optionally, you can add 100 g of walnut kernels, almonds, pistachios, apricots (crushed). You can also add fruit essences or vanilla.
Recipe for halvaitar - flour halva:
Heat oil in a cast iron skillet or vegetable oil. Gradually, stirring constantly, add sugar and fry until Brown color. After parts, continuing to stir, add flour and stir well at a slow boil. You can also add crushed nuts, apricot kernels, almonds or pistachios to the halva.
Pour the finished halva into deep plates and cool. After cooling, cut the halvaitar into diamonds or squares. Halva is served at the table on small dessert plates or in vases.
Recipes for other sweets and drinks of Tajik cuisine:
Calories: Not specified
Time for preparing: Not specified
Interesting and original recipe Dagestan halva should be cooked at least once by every housewife. After all, apart from delicious dessert, you will also get an interesting experience in cooking Dagestan cuisine, which has its own characteristics. Dessert, created on the basis of only three ingredients (wheat flour, sugar and butter), is interesting and unique. Due to the fact that the flour is fried in a pan, it acquires an interesting color, smell and texture. If you wish, you can decorate the sweetness with any nuts, and do not forget that it is advisable to divide the dessert into portioned segments while still warm.
What kind of Dagestan halva is obtained? It does not taste like any kind of halva. This is something between and oriental sweetness. After all, fried flour in butter acquires a very pleasant aroma, with a delicate oriental note.
Such sweetness will decorate your table and serve as a pleasant surprise for guests who will try your new culinary masterpiece with great pleasure. You can replace butter in the recipe with ghee.
Ingredients:
- 500 grams of flour;
- powdered sugar (280-350 grams);
- butter (175 gr.
How to cook with a photo step by step
1. Place the butter in a dry frying pan and bring it to a boil. 
2. In small portions, start adding wheat flour to the fat, constantly stirring the resulting mixture. Cook for about 35-40 minutes (stirring constantly). 
3. After the mass acquires a pleasant creamy color and a slight nutty flavor, add powdered sugar. Cook for 4-6 more minutes. 
4. Put the resulting brown blank on a form covered with food paper. 
5. Carefully tamp the Dagestan halva. 
6. If possible, decorate the sweetness with nuts and carefully divide it into portioned segments. 
7. After the Dagestan flour halva has cooled down, enjoy its original taste, give dessert to your friends and colleagues. 
