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Halvah
Cooked candy can be tricky to get to set up right; that’s why this uncooked halvah recipe is so appealing; plus, it’s d-lish and different. Adapted from David Lebovitz who adapted it from Reem Kasis – who wrote The Arabesque Table
- 1 c powdered sugar
- 1 c plus 2 T whole milk powder
- 3/4 c tahini, well-stirred before using
- 1 tsp vanilla
- 4 T very coarsely chopped pistachios (or peanuts, cashews, or maybe cocao nibs.)
In a medium bowl, stir together the powdered sugar and milk powder. Add the tahini and vanilla and continue to stir until the mixture starts clumping together. Then use your clean hands to knead the mixture until it comes together into a smooth, dough-like round that’s not sticky. (note from Ann: I found that it was still crumbly at this point and ended up adding a tad more tahini, though Lebovitz cautions you to not add too much more or the halveh will be too soft to serve). If the halveh feels too wet or sticky, add a bit more powdered milk.
Line a 3 cup glass or plastic container of any shape with a sheet of plastic wrap that goes inside the mold and up and over the edges. Smooth out any wrinkles as best you can and put the pistachios in an even layer on the bottom. Press the halvah mixture into the mold and smooth the top. Cover with the plastic wrap overhang and refrigerate for at least 4 hours or overnight. Cut into small squares for serving.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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