Macedonian Halvah

Authentic Macedonian Halvah Recipe with Hazelnuts and Almonds

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Macedonian Halvah is a traditional dessert that is rich, nutty, and sweet. This recipe combines the flavors of caramelized sugar, ground hazelnuts and almonds, butter, vanilla extract, and cocoa powder to create a decadent treat that is perfect for special occasions or as a sweet indulgence.

History

Halvah has a long history in Macedonian cuisine, with variations of the dessert being enjoyed for centuries. The combination of nuts, sugar, and butter has been a staple in Macedonian households, often served during holidays and celebrations.

Ingredients

2 cups sugar
6 egg yolks
5 oz (142 g) hazelnuts, toasted, skinned, and ground (about 2 cups)
3.5 oz (99 g) almonds, blanched, peeled, and ground (about 1.5 cups)
16 tbsp butter (0.5 lb (227 g)), cut into small pieces
1 tsp vanilla extract
0.25 cup cocoa powder
edible rice paper = ALVA

How to prepare

Cook half of the sugar without water until it reaches the caramel stage (320 to 350°F or 177°C on a candy thermometer). Let it cool on a marble slab or platter sprinkled with water, then pound it into a powder using a mortar.
Whisk the remaining sugar with the egg yolks until the mixture becomes frothy. Add the ground nuts and butter. Transfer the mixture to a bowl placed over a saucepan of hot water and beat until it forms a thick paste. Stir in the vanilla extract and cocoa powder. Remove the bowl from the hot water and continue stirring until the mixture cools. Mix thoroughly with the powdered caramelized sugar.
Spread the mixture evenly over a piece of edible rice paper. Place another piece of rice paper on top and press down firmly with a heavy weight. Allow it to cool in a cool place for a few hours. Remove the weight and cut the halvah into bars.

Variations

You can add different nuts such as walnuts or pistachios for a unique flavor.
Try adding a sprinkle of sea salt on top for a sweet and salty contrast.

Cooking Tips & Tricks

Be sure to toast and skin the hazelnuts before grinding them for a richer flavor.

- Use a candy thermometer to ensure the sugar reaches the caramel stage for the perfect texture.

- Pressing the halvah mixture between two pieces of edible rice paper helps to set and shape the dessert.

Serving Suggestions

Macedonian Halvah can be served as a dessert on its own or paired with a cup of coffee or tea for a sweet ending to a meal.

Cooking Techniques

The key cooking technique for this recipe is caramelizing the sugar to achieve the perfect texture and flavor for the halvah.

Ingredient Substitutions

If you don't have hazelnuts or almonds, you can use other nuts such as walnuts or pistachios. You can also substitute the butter with margarine for a dairy-free version.

Make Ahead Tips

Macedonian Halvah can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Presentation Ideas

Cut the halvah into small bars and serve on a decorative platter for a beautiful presentation.

Pairing Recommendations

Macedonian Halvah pairs well with a glass of dessert wine or a cup of strong coffee.

Storage and Reheating Instructions

Store leftover halvah in an airtight container in the refrigerator. To reheat, allow it to come to room temperature or microwave for a few seconds to soften.

Nutrition Information

Calories per serving

Each serving of Macedonian Halvah contains approximately 300 calories.

Carbohydrates

Each serving of Macedonian Halvah contains approximately 30 grams of carbohydrates.

Fats

Each serving of Macedonian Halvah contains approximately 20 grams of fats.

Proteins

Each serving of Macedonian Halvah contains approximately 5 grams of proteins.

Vitamins and minerals

Macedonian Halvah is a good source of Vitamin E from the nuts and minerals such as calcium and magnesium.

Alergens

This recipe contains nuts and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Macedonian Halvah is a rich and indulgent dessert that is high in fats and carbohydrates, making it a delicious treat for special occasions.

Summary

Macedonian Halvah is a delicious and decadent dessert that combines the flavors of caramelized sugar, nuts, butter, and cocoa powder. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was given to me by a dear friend who had learned it from her grandmother, who was Macedonian. The rich history and culture behind this traditional dessert intrigued me, and I was determined to master it.

I remember the day my friend handed me the recipe card, yellowed with age and covered in handwritten notes. She told me how her grandmother used to make this halvah for special occasions, and how it was a labor of love that required patience and skill.

I studied the recipe carefully, taking note of the ingredients and steps involved. It called for semolina flour, sugar, water, butter, and nuts. The process seemed simple enough, but I knew that the key to a successful halvah was in the technique.

I decided to make the halvah for my family's annual holiday gathering. As I gathered the ingredients and prepared the mixture, I could feel my friend's grandmother's presence in the kitchen with me. I followed the recipe to the letter, stirring the semolina constantly over low heat until it turned a golden brown color.

The aroma that filled the kitchen was heavenly - a mixture of toasted nuts, caramelized sugar, and buttery goodness. I added the water slowly, watching as the mixture thickened and came together to form a smooth, velvety texture.

I poured the halvah into a mold and let it cool before turning it out onto a platter. The finished product was a work of art - golden brown and studded with crunchy nuts. I sprinkled it with powdered sugar and cinnamon before serving it to my family.

As they took their first bites, their faces lit up with delight. The halvah was a hit, and everyone wanted to know how I had managed to make such a delicious and authentic Macedonian dessert.

I shared the recipe with my friends and neighbors, spreading the joy of halvah far and wide. It became a staple at all of our gatherings, a symbol of friendship and tradition that brought us closer together.

Over the years, I have made countless batches of halvah, each one a little different than the last. I have experimented with different types of nuts, spices, and sweeteners, always striving to perfect the recipe.

I have shared the recipe with my children and grandchildren, passing down the tradition from one generation to the next. They too have fallen in love with the sweet, nutty flavor of Macedonian halvah, and they now make it for their own families.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the friends and loved ones who have shared their culinary wisdom with me. The recipe for Macedonian halvah is more than just a collection of ingredients and instructions - it is a testament to the power of food to connect us to our past and bring us together in the present.

I will continue to make halvah for as long as I am able, cherishing each batch as a tribute to the traditions and memories that have shaped me into the cook I am today. And I will always be grateful for that fateful day when I first saw this recipe and knew that it was something special.