Halva is slowly coming back into favor, although few people realize that it is a delicacy not only for our palate. Many people cross it out at the very beginning, putting it in the category of sweets harmful to health. Meanwhile, this eastern delicacy is a mine of valuable ingredients.
In the times of the Polish People’s Republic, halva was considered an almost luxury product. Initially, most of the product available in stores was imported from the Eastern Bloc countries, primarily the USSR. To this day, many people remember the characteristic metal cans or paper cubes coming from Armenia or Azerbaijan.
Over time, however, Polish factories also began to produce halva. The most famous were products from the Warsaw Consumer Cooperative “Społem”, the Confectionery Industry Plant “Jutrzenka” and factories in Kielce. These were the places where the iconic vanilla and cocoa halva cubes came from, which quickly disappeared from the shelves. At that time, halva was a popular travel gift, a unique treat for the holidays or a sweet delicacy for name days.
Although halva is considered high in calories, its composition is surprisingly valuable. Its base is crushed sesame, or tahini. It is one of the best natural sources of unsaturated fatty acidsincluding oleic and linoleic acid. They support the functioning of the heart, lower the level of “bad” cholesterol and protect the circulatory system.
Sesame is also rich in vitamin E and lignans, known for their strong antioxidant properties. They help fight free radicals, support immunity and slow down the aging process. Halva also contains a lot of calcium, phosphorus, magnesium and zinc, i.e. minerals that strengthen bones, muscles and the nervous system.
Compared to many modern bars, halva often contains fewer artificial additives and is a largely natural product. Just a small piece is enough to satisfy your sweet craving. That’s why in the Polish People’s Republic it was considered a filling sweet.
Although few people realize it, halva can be successfully made at home. Its preparation does not require many ingredients, and the product from your own kitchen will be free of preservatives and artificial additives.
Ingredients:
- 2 cups of shelled sesame seeds;
- half a glass of liquid honey;
- optional: vanilla syrup, cocoa or nuts.
Preparation method:
Roast the sesame seeds in a dry pan over low heat. The most important thing is not to let them burn, because then they will become bitter. After roasting, cool the beans and grind them into a fine powder.
Pour the honey into the bowl with the sesame seeds, stirring the mixture constantly. Ultimately, it should achieve a uniform, thick consistency. Place the prepared halva in a container or dish and put it in the fridge.
While mixing the mass, you can add cocoa, vanilla oil or various types of nuts. If you are expecting guests, decorate the halva with nuts or chocolate flakes. You can experiment a lot with the preparation of this product, letting your culinary imagination run wild.
In stores you can find halva of very different quality. When purchasing, it is worth checking the list of ingredients. Good halva should consist mainly of tahini, sugar and possibly natural additives. Avoid products with large amounts of palm oil, glucose-fructose syrup and a long list of thickeners.
Also pay attention to the sesame content, the higher it is, the more valuable the product. It is worth choosing halva with short ingredients, preferably from producers who follow old recipes or specialize in sesame products.
Sources: Terazgotuje.pl, kontakter.pl
