Sesame halva is well known throughout the world, and can be purchased at most Middle Eastern stores or Jewish delis. I don’t care for it though, so I’m trying out a different version: one based on flour rather than sesame.
It's smooth, sweet - but not too sweet, with a nuttiness that comes from toasting the flour after blending it with butter. I omitted the almonds because my kids are allergic, but they would probably give an amazing added crunch.
This recipe comes from the New York Times: https://cooking.nytimes.com/recipes/1017926-turkish-flour-helva
1. In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.
2. Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.
3. When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.
4. In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.
Involved? Yes. But worth it. Really worth it. Here's a couple of tips: