soft, delicious, confection. The word halva (alternatively halwa, halvah, halava, helva, halawa etc.), originally derived from the Arabic root (sweet), is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, South Asia, and the Balkans. Halva based on semolina is popular in India, Iran, Turkey, Pakistan, and Afghanistan. Another common type, based on tahini (sesame paste), is more popular in the eastern Mediterranean and Balkan regions, in countries such as Romania, Bulgaria, Ukraine, Greece, Cyprus, Israel, Lebanon, Macedonia,Albania, Serbia, Croatia,Bosnia & Herzegovina Northern Cyprus, Syria, Central Asia, Caucasus region and Turkey as well as the Palestinian territories. Halva may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables—such as carrots, pumpkins, yams, and squashes
This recipe is from week four of my food blog, “Travel by Stove.” I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. These little cookies are not very sweet, but they are delicious. The date on top is more than enough to make up for what the dough lacks in sugar.
This is a fried pastry that is traditionally eaten in the Balkans and some parts of the middle-east most notably Turkey. This version however is an old Albanian recipe and is used in Albanian speaking areas within the republic, Macedonia, southern Serbia, and Northern Greece. ENJOY!
I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I’m posting this for the Zaar World Tour. It’s from a Moosewood cookbook.
A popular Afghan dessert. No two Afghans prepare the same dish exactly the same. Creativity is another element that contributes to the wonderful medley of flavors that make up Afghan cooking. From afghanweb. To make this vegan, you can use non dairy ice cream.
