[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.
Adamantius
More information about the Sca-cooks
mailing list