Halva

Halva
Type	Confectionery, dessert
Place of origin	Iran (Persia)
Region or state	Middle East, South Asia, Central Asia, Eastern Europe, Balkans, South Caucasus, North Africa, Horn of Africa
Serving temperature	Cold
	Cookbook: Halva; Media: Halva;

Halva (also halvah, halwa, halua,^[3] and other spellings; Arabic: حلوى) (Persian: حلوا، آردینه) is a type of confectionery that is spread throughout the Middle East and North Africa, Eastern Europe and the Balkans, Central Asia, and South Asia. The name refers to a broad variety of recipes, generally a thick paste made from flour, butter, oil, saffron, rosewater, milk, turmeric powder, and sugar.^[4]^[5]^[6]^[7]

^ Foundation, Encyclopaedia Iranica. "Welcome to Encyclopaedia Iranica". iranicaonline.org. Retrieved April 23, 2021. The origin of ḥalwā in Persia dates from the pre-Islamic period. References are found in the Middle Persian text of Xōsrōv ud rēdak (ed. Monchi-zadeh, secs. 38-40) to two kinds of sweetmeats (rōγn xwardīg): (1) summer sweetmeats, such as lōzēnag (made with almond), gōzēnag (made with walnut), and čarb-angušt (made from the fat of bustard or gazelle and fried in walnut oil); and (2) winter sweetmeats, such as wafrēnagītabarzad flavored with coriander (gišnīz ačārag). Many references are found to ḥalwā in classical Persian texts, but rarely do they provide details concerning ingredients.
^ Marks, Gil (November 17, 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Halva is a dense confection. The original type is grain based, typically made from semolina, and another kind is seed based, notably made from sesame seeds. Origin: Persia
^ Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.
^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.
^ Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.
^ Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.
^ Szokovski, Miriam. "How to Make Halva at Home".

[:0-1] Foundation, Encyclopaedia Iranica. "Welcome to Encyclopaedia Iranica". iranicaonline.org. Retrieved April 23, 2021. The origin of ḥalwā in Persia dates from the pre-Islamic period. References are found in the Middle Persian text of Xōsrōv ud rēdak (ed. Monchi-zadeh, secs. 38-40) to two kinds of sweetmeats (rōγn xwardīg): (1) summer sweetmeats, such as lōzēnag (made with almond), gōzēnag (made with walnut), and čarb-angušt (made from the fat of bustard or gazelle and fried in walnut oil); and (2) winter sweetmeats, such as wafrēnagītabarzad flavored with coriander (gišnīz ačārag). Many references are found to ḥalwā in classical Persian texts, but rarely do they provide details concerning ingredients.

[2] Marks, Gil (November 17, 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Halva is a dense confection. The original type is grain based, typically made from semolina, and another kind is seed based, notably made from sesame seeds. Origin: Persia

[NYT.Nos-3] Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.

[Davidson-4] Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.

[5] Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.

[6] Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.

[7] Szokovski, Miriam. "How to Make Halva at Home".

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