SC - ham

[Phil & Susan Troy]

david friedman wrote:
> 
> At 9:18 AM -0400 9/12/98, Phil & Susan Troy wrote:
> >I
> >imagine the use of the beaten egg white would give the sweet a chewy or
> >rubbery texture, ranging from a taffy consistency to something like a
> >marshmallow, so that would probably be the most obvious difference between
> >tahinayyah and the modern sesame "halvah" we buy commercially.
> 
> Not unless I'm doing it all wrong. Sugar Hulwa ends up crisp and crumbly.
> The honey version is softer.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/

Okay, I'll buy that. I guess I based my estimations on a preconceived amount
of egg white that is not consistent with yours in your redaction. I was
speaking in generalities, and remembering things like Swiss meringue and
nougat. Might your redaction then point to the possibility of tahiniyyah, as
found in Kitab al-Tibakhah, being very close to the modern commercial Joyva
brand halvah? The non-chocolate varieties, of course. I don't have access to
an ingredients list for it.

Adamantius  
- -- 
Phil & Susan Troy

troy at asan.com
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