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Old 28th November 2005, 05:29   #1 (permalink)
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Tahin Helvasi: Halva for professionals

Dear members,
I am dying to make helwa (i think it is Tahin Helvasi in turkish) at home. Turkish helwa is known to be the best in the world, So i thought one of you might help me.
I want to make Helwa, just like the one you can buy: hard and crispy. The usual recopes i find instruct to mix sesame tahin with sugar sirup that was cooked to soft ball (118 deg). Some recipes call to add egg-white foam that should make the mass hard. Non of these recipes is good enough: the product is always soft and does not have the crisp feel of high-quality helwa.
can somebody help?
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Old 28th November 2005, 06:02   #2 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Hi tournesol,
All I know it is very hard to make. You can buy it almost everywhere. We even find here in US, comes all the way from Turkey. I don't want you to feel bad but never heard any Turkish family make their own helva because it is hard to make. But if you make the same one like you buy from the store you are lucky.
Good luck to you.
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Old 28th November 2005, 06:18   #3 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Hi and welcome to Turkish Living....

Cant help with a recipe but if you have a look on the Koska site, they have a list of worldwide distributors of their product range.

http://www.koska.com/default.asp?Lng=En&Pid=4&Grid=1

Merv!
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Old 28th November 2005, 07:03   #4 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Once you figure out how to make your helva......try this: mix some helva with lemon juice, mash it up, and then spread it on bread......yum yum yummmmm

good luck buddy........
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Old 28th November 2005, 10:36   #5 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Hi Tournesol, good look with making Helva.
The subject of Helva cropped up a few months back, check out :

Turkish Halva - the "cure-all"
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Old 28th November 2005, 17:07   #6 (permalink)
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Re: Tahin Helvasi: Halva for professionals

OK, another way to have helva......mash it up, put it in a shallow dish and pop it under the broiler, heat it till it just browns on top. It is to die for, be careful when eating the first mouthful, it can burn the roof of your mouth, kind of like pizza does.
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Old 29th November 2005, 04:29   #7 (permalink)
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Re: Tahin Helvasi: Halva for professionals

@ Pebble
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Old 29th November 2005, 05:36   #8 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Dear members,
I want to deeply thank all of you that responded and tried to help. My desire to make Halva at home is not to replace my delight from the Turkish Halva i by here, in Israel regularly. I know i will nver get to the amazing qulity of the "real thing". It's just that I am so very curious to see how the tahini and sugar sirup transforms into this ingenious Turkish invention.
Anyway, Thank you once again, and I wish you all many years of enjoyment of eating Halwa.
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Old 1st December 2005, 21:20   #9 (permalink)
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Re: Tahin Helvasi: Halva for professionals

ummm..wish i didnt know about putting it under the grill..its yummy..my latest comfort food.
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Old 2nd December 2005, 08:04   #10 (permalink)
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Re: Tahin Helvasi: Halva for professionals

Yeah...when you put it under the gril, the best part of it is the crust that forms on top.....but yeah....be careful about the roof of your mouth........
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