Original text of the recipe: “Proportions: 500 gr. Water, a piece of vanilla, 100 grams of sugar, 4 tablespoons flour, 100 grams of fresh butter.
Water and vanilla sugar are boiled to boil, in another saucepan the butter melts; when the butter begins to crack, throw the 4 tablespoons of flour into it, chewing always.
The flour being browned pours on it the syrup that will be hot. Stir quickly for 2 hours with a wooden spoon or better with a faucet and cover the saucepan well.
Immediately pull the saucepan on the corner of the car to flick slowly without boiling. After a few minutes remove the lid and mix thoroughly until the contents of the saucepan becomes completely alifous.
Spread the paste into the saucepan and with a spoon of metal remove pieces that you place in the dish spaced apart. Press over sugar and cinnamon race. ”
Source: 1501 dishes, Constantin Bacalbasa, 1935
500 ml of water
100 g of sugar
a few drops essential vanilla
100 g butter
4 tablespoons flour
powdered sugar
cinnamon powder
In a pot boil: water, 100 g sugar, vanilla essence and let it melt the sugar and begin to boil
In another pot / pan, butter is melted
When the butter melts and begins to crack, put the 4 tablespoons of flour, a little while, stirring continuously with a wooden spoon (so that the flour is fully incorporated into butter and without leaving any coats)
When the flour is fully incorporated into butter, leave a little to roam and then quench with the hot sugar syrup. The syrup is gradually poured, stirring continuously with a wooden spoon so that whenever we put syrup, it is totally incorporated into the flour, then put some syrup, and so until all the syrup is incorporated into the flour.
Leave the smaller fire and stir the halvaua continuously with a wooden spoon for about 30-40 minutes until it is no longer boiling (it no longer bubbles) and it has an aliquid consistency.
With a spoon of metal, remove pieces of halva, give a nice shape to the spoon and overhang on the serving plate, distant.
On every piece of halva sprinkle powdered sugar and cinnamon.
Serve (very good and hot and cold)
The saucepan in which the halvau is made must be a good one that does not stick.
Turkish halva – sweet, good, tasty … savory.
