Halva is a popular dessert throughout the Middle East and Mediterranean especially during the month of Ramadan. This is the Albanian version and my favorite. Most of the Arabic recipes use brown flour. In all recipes you can choose to lump into onto one giant shape and serve it that way or make smaller pieces like I have. I always make this smaller batch and shape it into a flower like the above picture. This is the perfect dessert to serve with hot tea.
Some people like to allow the flour and butter mixture to cook longer until dark brown or you can choose to cook it until golden like I do, they both taste the same. When you first start cooking the halva it will be thing but during the course of the 15 minutes it will thicken up and clump as it should so do not add or remove anything.
7 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup white sugar
hot water (just a bit about 2-4 tablespoons)
1. In a saucepan on medium heat add butter and allow to melt. Add flour into butter and use a flat disk and spoon to make sure the mixture has no lumps and is mixed well. Allow to brown (golden or dark brown).
2. Add the sugar and a small amount of water, mix and allow to cook for 15 minutes while mixing. After the time is up the mixture will thicken up mix hard until it balls and shake the pan. Allow to cool (bit not to long) and shape as you would like.
Yields: 4 servings