Stefanos Yerasimos describes the halva of the 15th and 16th century as follows:
“Halva of the era could be made by roasting the dough as it settles in a pot as well as frying in a pan. Yet, the main ingredients are not varied; flour or starch, sugar or honey, almond, pistachio and sesame.”
The recipe we are giving here as Honey Halva is thought to be the “Yellow Halva” of the festivities in 1539.
- 150 gr. butter
- 125 gr. flour
- 75 ml water
- 1 tablespoon rosewater
- 1 pinch saffron
- 1 cup of honey 225 - 250ml
- Half a handful of poppy seeds
- 50 - 100 gr pistachios
Melt the butter in a deep pot. Heat the honey in another cup.
Add the flour to the melted butter.
As you stir, add the water and the heated honey.
Add the saffron which was blended in rosewater.
Keep stirring on low heat.
The dough will start to toughen. Once it is very hard to stir add the pistachios and the poppy seeds.
Once the dough starts to give out the oils remove from the heat.
Stack in a deep plate, with icing sugar and pistachios between the layers.
Slice and serve after it cools.
Tips and Tricks for Honey Halva
For the related tips and tricks on this dish, check: