A bit of history
Historians claim that the halva appeared in Iran. Initially it was made for the harem beauties, but then its mission has expanded, and she began to enter into the diet of soldiers, who on the rights of the high-calorie meals gave strength and courage. Candeletti – respected and revered by the population of the masters made a paste from the nuts. By the way, even the word "paste" in Arabic means "nutty delicacy". After the Crusades (11th-13th centuries) this Oriental dessert came to Europe and immediately won the love and popularity among the gourmets with a sweet tooth.
Russia acquaintance with Greek halva owes Qazi, who lived in Odessa, and knew the recipe Oriental sweets. The enterprising confectioner opened in the town a small factory for the production of nut Goodies and pretty soon, they supplied almost the entire country.
The plant Kazi masters made of walnut and tahini (sesame) halva. Realizing the profitability of the venture, energetic Greek quickly expanded production, and very soon the company began to produce up to 800 kg of sugar per day.
In the early 19th century, Qazi has a competitor in the face of Russian merchant Sviridov. It was rumored that the secret of making halva with him to share a wife, a compatriot Qazi. According to other rumors, the Oriental dessert recipe merchant said the sailors belonging to him of the ships that regularly sailed to Persia and Turkey for the goods, and, of course, tried there peanut halva. However, Mr Sviridov was made a considerable contribution to the diversity of types of treats. According to one version, it was he first came up with the idea of using sunflower seeds in the production of halva.
Nowadays there are a wide variety of types of halva, a variety of recipes and ways of cooking. But it is believed that this halva doing still in Iran. By the way, made by hand, and it does not go to any comparison with what tons produced at confectionery factories.
The composition of halva
Of course, a major component of any halva is the main product of the seeds or nuts. But as other components manufacturers take caramel (sugar, molasses), ground, and a foaming agent. When preparing treats at home instead of sugar and molasses is commonly used med. The role of foaming agent – giving halva characteristic fibrous structure. To cope with this egg-whites, roots of licorice or marshmallow.
Sometimes for a variety of good manufacturers add to the halva natural fillers and flavorings: vanilla, cinnamon, chocolate and others unscrupulous preservatives and flavor enhancers, flavorings.
The main component of sunflower halva sunflower seeds. It is noteworthy that during its production processing occurs and cores and shells (husk), which gives this type of halva is a special flavor, more intense than others. Quality sunflower halva has a grayish-green tint. Due to the presence in the composition of the particles of the shell cleans the gastrointestinal tract from harmful deposits. It is noticed that this kind of treats most like in Ukraine, Belarus, Moldova and Russia.
Protein mass for this type of halva is prepared from ground sesame seeds. It is significantly lighter than its sunflower "sister." Color is yellowish gray, and the taste – slightly bitter. In addition to the excellent nutritional qualities, real halva due to the large content in the sesame seeds of nutrients has a high biological value, revitalizes and rejuvenates the body.
It is based on ground nuts. During its production usually replace sugar with honey and also do not connect the unit to foam. Peanut paste is a beautiful cream color and a pleasant mild taste. However, people suffering from urolithiasis and disorders of musculoskeletal system, this kind of halva is contraindicated as in the composition of peanuts contains purines that contribute to the formation and accumulation of urate (uric acid salts).
Today sweet tooth can enjoy tahini halva with peanuts or walnuts, sunflower and almond chips, walnut with candied fruit etc. are Often combined halva manufacturers are released in the form of candy.
Glazed can be any halva. As coating manufacturers use chocolate (rare) or a confectionery glaze consisting of sugar, cocoa powder, molasses, licorice root extract, etc. high-Quality glazed halva is light or dark brown slightly wavy or smooth surface no white residue. This is a very high-calorie product.