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Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia.
Greek loukoumádes served at a pub in Melbourne, Australia. The recipe for Luqmat al-Qadi, yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several of the existent cookery books of the time.
The name akanes dates back to the time of Ottoman rule in Greece, when it was called hakanes halva or royal halva (hakan deriving from the Turkish han and kağan). [1] The sweet is available especially in the regional unit of Serres and in delicacy shops throughout Greece.
The most famous include Thirunelveli halwa, sooji (or suji) halva , [20] aate ka halva , [21] moong dal ka halva (mung bean halva), [22] gajar halva (carrot), [23] dudhi halva, chana daal halwa (chickpeas), and Satyanarayan halwa (variation of suji halwa, with the addition of detectable traces of banana), and kaju halva (cashew nut).
Haitoglou Bros was founded in 1924 by three brothers, Eleftherios, Konstantinos and Savvas Haitoglou who were Greek refugees originally from Ikonio, Asia Minor. [4] In 1931, the company moved from a small workshop in the center of Thessaloniki to a larger facility in the outskirts of town and moved again in 1962 to Kalochori, Thessaloniki, where it is still headquartered. [5]
Statue of simit seller in Çorlu, Tekirdağ, Turkey Turkish tea (çay) and rosquilla (simit) in Turkey. The word simit comes from Arabic samīd "white bread" or "fine flour". [5] [6] Other names are based on the Byzantine Greek kollikion (κολλίκιον), or Ancient Greek kollyra (κολλύρα), or Greek koulouri (κουλούρι).
Other important ingredients include [3] pasta (for example hilopites), [4] cheeses, [5] herbs, lemon juice, [6] olives and olive oil, [7] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries.
The earliest Turkish reference to pişmaniye is a recipe by Şirvani, [3] a physician writing during the 1430s. The Persian form pashmak, related to paşmīna and paşm, the origin of the Turkish name pişmaniye, [4] occurs in the poetry of the Iranian poet Ebu Ishak, also known as Bushak (d. 1423 or 1427). [5] "Pashm" in Persian means wool ...