Tuesday, April 20, 2010

Halva Kharrub (Carob Halvah)

Most of the halvah available in Middle Eastern markets is either hard, brittle, frozen and lacking any taste.Traditional middle eastern halvah should be light and soft.The following recipe uses carob, a pod that is used primarily in Middle Eastern cooking.This carob halvah can be put together in a few minutes and can be ready to eat immediately and is the perfect dessert for when company shows up unexpectedly.

Yield:6 small servings
1 c raw sesame seeds
1 tbsp. raw carob powder
dash of ground cinnamon
pinch of sea salt
1/4 c raw honey
2 tbsp. raw tahini
1 tsp. vanilla extract

1. Put sesame seeds in a food processor and process for 60-90 seconds.Put sesame seeds in a large bowl.

2. Add the carob powder, cinnamon, and the salt to the sesame seeds and blend together.

3. Add the honey, tahini, and vanilla extract to the sesame seeds mix and blend together to form a stiff dough and shape.

4. Store halvah in the fridge prior to serving.Will keep in a sealed container for 3 weeks.Bring to room temperature before serving.

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1 comment:

  1. I agree, that's why I never buy it at the store; I love the fact that you made yours with carob. I get so thrilled using this product, plus it is supposed to be so healthy to eat! Great job!