SC - Re: Baconn'd Herring Breakfasts

[Phil & Susan Troy]

Greetings!  This isn't the "Arabic" halvah with tahini, sesame, etc., 
but more closely resembles the one someone said was like a "nougat".  
Here's a recipe to try...

>From _Candy_, Time-Life Books, 1981:  “Turkish Halva”, p. 128.

“Makes about 1 1/4 pounds (600g.)

1 1/4 cups sugar (300ml.)
5 egg whites, stiffly beaten
1/3 cup honey, warmed (75 ml.)
1 cup almonds, blanched, peeled and coarsely chopped (1/4 liter)
3 1/2 oz. (100 g.) mixed candied fruit, finely chopped (about 3/4
	cup/175 ml.)
edible rice paper

“Beat the sugar into the egg whites, and continue to beat unti the 
sugar has dissolved.  Add the honey and put the mixture in a saucepan
of hot water.  Cook for 25 minutes, stirring constantly.  When the 
mixture thickens to a paste, stir in the almonds and candied fruit.

“Use a wet knife to spread the mixture on rice paper.  Cover the 
mixture with another piece of rice paper and press it down evenly with 
a heavy weight.  Let it sit in a cool place for a day.  Remove the 
weight and cut the halvah into bars.”

There is also a recipe for “Macedonian Halvah” from the Balkans but it
incorporates vanilla and cocoa powder... Tasty without a doubt, but
further afield.

Alys Katharine

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