Azerbaijani halva
Description
The dish is prepared without unnecessary complications. Halva is probably the most popular sweet treat across the entire East, at least in the Near and Middle East. There are countless recipes for it—made with flour, with oil, with sesame, and with various other additions. I like to prepare Azerbaijani halva using this recipe, which I find the simplest. To make Azerbaijani halva, we will need sugar, eggs (only the whites), and nuts. You can reduce the proportions; I prepared mine for a large family and additional guests. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Mix sugar and citric acid in a large pot, add hot water, stir slightly and place over heat to simmer the syrup. Do not stir too much; the sugar will dissolve on its own.
- 2
Step 2
Meanwhile, separate the egg whites from the yolks. Beat them until they form a white foam. I don't add anything to the egg whites, I just beat them with a fork.
- 3
Step 3
When the sugar syrup has thickened, remove it from the heat. Let it cool slightly, but not too much—it should just not be hot, so that the egg whites don't curdle when added. While the syrup is cooling, stir it a couple of times to prevent the sugar from hardening again.
- 4
Step 4
Then add the beaten egg whites to the syrup. Mix thoroughly—the egg whites must dissolve completely and evenly in the syrup. This may take up to half an hour, but it is essential. The mixture should be white.
- 5
Step 5
Now you can add the nuts as well. Again, make sure to mix everything thoroughly.
- 6
Step 6
If desired, you can also add dried fruits along with the nuts. Moisten your hands with cold water and shape the mixture into bars. The mixture should still be warm and pliable, but not hot. You can place them on a baking sheet lined with plastic wrap.
- 7
Step 7
The halva will be ready by the next day. Once it has set properly, you can cut it into pieces.
- 8
Step 8
And here we have authentic Azerbaijani halva, ready to serve with tea.