Halva , being originally an oriental delicacy, migrated to our lands and firmly established in the early 20th century, and first appeared in the fifth century BC in Iran. The ancient culinary specialists created it for King Darius I. Then the sweetness quickly spread throughout the East. In each country, it acquired its own taste and new sound.
The main components of which halva is made look quite simple:
- Caramel mass (sugar, molasses or honey)
- Protein mass (seeds or nuts)
- Frother (licorice root, soap root or egg yolk)
As a caramel mass in the production, as a rule, sugar is used with molasses, and honey is used only in homemade recipes. The foaming agent is added to the caramel mass to give the halva its layered fibrous structure. In addition to the main ones, other components are sometimes added, which play the role of flavors, dyes and flavorings.
Semam’s halva is a very useful product, as it contains manganese, zinc, phosphorus, iron, and many different vitamins. That is why the doctors recommend that during the rehabilitation period you create your menu in such a way that it always contains tahini halva.
A big fan of halva was the tenth sultan of the Ottoman Empire – Suleiman the Magnificent. Next to his palace, he built the House of Halva, where more than 30 varieties of exquisite delicacy were prepared.