Traditional Flour Halva with Syrup — a Soft Oriental Dessert

Halva (hallva) is one of the oldest and most beloved desserts of Oriental cuisine, also well known in Albania, where it is traditionally prepared with flour, sugar and butter. The recipe calls for few ingredients, but the secret lies in patience: the flour must be fried slowly until it turns golden and gives off a toasted-nut aroma.

INGREDIENTS (for 8 servings):

• 250 g wheat flour
• 150 g butter (or half butter, half oil)
• 200 g sugar
• 250 ml water (or half water, half milk)
• 1 teaspoon ground cinnamon
• 60 g chopped walnuts
• a pinch of salt

PREPARATION:

1. Prepare the syrup: in a pot, pour the water with the sugar and let it boil for 3–4 minutes, stirring, until the sugar dissolves completely. Remove from the heat and set aside.
2. In a deep pan, melt the butter over medium heat.
3. Add the flour and stir constantly with a wooden spoon for 10–12 minutes, until the flour takes on a golden color and releases a pleasant toasted-nut aroma. Be careful not to burn it, as halva will taste bitter.
4. Lower the heat to minimum and slowly pour the warm syrup over the fried flour, stirring quickly so no lumps form.
5. Add the cinnamon and chopped walnuts and mix well.
6. Cover the pan with a lid and let the halva rest for 5–10 minutes.
7. Serve warm, shaped with a spoon into cubes or balls, sprinkled with cinnamon on top.

Preparation time: 5 minutes. Cooking time: 20 minutes. Servings: 8.