[Sca-cooks] Halvah marzipan or nougat?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu Oct 25 05:01:35 PDT 2007

On Oct 25, 2007, at 2:00 AM, Heleen Greenwald wrote:

> What?? No recipe my lord???  Speaking for myself.... I would dearly
> love to make the eastern European version of halavah that I grew up
> with....basically sweetened sesame paste.  When I was little, a huge
> slab/mass would sit on the deli counter and you would ask the guy for
> a half or a quarter of a pound.....Ah! Those were the days!  Can it
> still be gotten in slab form?  The little packs of Joya halvah don't
> count!!

Sahadi Importers on Atlantic Avenue in Brooklyn still sells the slab  
form by hacking/breaking off chunks and selling it by the pound. Plain  
and chocolate-marbled.

I have no idea if Al-Baghdadi's version of sesame halwa is remotely  
similar, though.


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