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Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made ...
In Iran, tahini is called ardeh in Persian. It is used to make ḥalvardeh (حلوا ارده), a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, such as grape syrup, date syrup, honey, or jam.
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] "
Cooking samanak in Isfara, Tajikistan. Samanu (Persian: سمنو / samanu; Azerbaijani: səməni halvası), Samanak (Persian: سمنک / samanak), Sümelek (Kazakh: сүмелек / Turkmen: Sümelek / Syumelek), Sumanak (Tajik: суманак), Sumalak (Uzbek: sumalak [sʉmælˈæk]) or Sümölök (Kyrgyz: сүмөлөк [symœlˈœk]) is a sweet paste made from germinated wheat (young ...
Sohan of Qom. Sohan (Persian: سوهان, romanized: Sôhân) is a traditional Persian saffron brittle toffee made in Iran.Its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.
2.2 Persian halva. 2.3 Greek halva. 2.4 Jewish halvah. 2.5 About these recipes. 3 Halva as pudding or candy. 3 comments. 4 Deceased halva eating. 1 comment.
How To Make My 3-Ingredient Macaroons. For about 24 macaroons, you’ll need: 4 large egg whites. 1/2 cup (100 grams) granulated sugar. 1 1/2 teaspoons vanilla extract, optional
In Persian, it is called shekarbureh (Persian: شکربوره). Originally, it was like a halva made from sugar and almonds. Its alternate names in Persian include Shekarborak, Shekarbora, Shekarpareh, Shekarbozeh and Shekarpirah. [12] In its different variations, the dessert is also common in Azerbaijan, Iran, and Turkey.