Friday 19 August 2016

Halawa Tamr

vegan, gluten free, sugar free

Traditionally, there are two types of Halawa:
Flour-based – made from grain flour, typically semolina. The primary ingredients are clarified butter/Ghee (this is butter from which all milk solids has been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before burning), flour and sugar.
Second one it is nut-butter-based. This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter.
Today we are going to do a nuts-based halawa. Using fresh figs will give you a more intense taste.

I think the best sweets are only available in Turkey. They are extremely sweet but soo delicious. Making this halawa tamr reminds me of Turkish delight. I hope you will like this recipe. Post some pictures below of your attempts, we can share ideas for different flavours and varieties!
Turkish Delight

Turkish Delight

Turkish Delight

50g hazelnuts
50g almonds
120g fig (you can use fresh or dried)
50g dates1/2 teaspoon aniseed
2 tablespoons honey* (for vegan version use date syrup)

Fry on dry pan nuts and almonds until the are golden, do not burn it. Chop coarsely nuts.  Blend fig, dates and honey in food processor. Add nuts and shape into marble-size balls rool in confectionary sugar or sesame seeds. They will keep well for weeks and are good to serve with coffee.

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