Halva with poppy seeds and honey
I don’t want to write about memories related to this oriental dessert because I didn’t grow up with it. This has never been made in our country. I don't know of any region in Croatia where this type of dessert would be historically and gastronomically listed, except perhaps along the border with Bosnia. But from my childhood I still carry the memory of my first love for rahat lokum, which continues today and which my father brought me from his field work throughout the former South. I fell in love with baklava at a young age, and halva as an adult. with the abundance of its historical roots preparing halva, it is a small enigma that my family is not surprised, given my culinary experiments. The proportions in this halva are somewhat adapted to the proportions of Bosnian halva to which I refer. In the nineties, refugees immigrated to our area mostly from Bosanska Posavina, they didn't make halva but burek, or rather piteI similar, which didn't interest me at all, honestly, so apart from
Preparation steps
- I didn't take pictures of the steps because I really don't know where to go with the camera when I pour the semolina. I'll try to describe it as best as possible. Put oil in a pot with a thicker bottom and high, I used coconut.
- When the oil melts, put the wheat semolina and fry, stirring constantly. When you have been stirring for about five minutes, taking care not to burn the semolina, put the poppy seeds in the grain. Fry for another five minutes, you will feel the fine smell of poppy seeds.
- Agda is made from water and vanilla sugar mostly, but I made this bay with milk, water and honey. So boil water, milk, honey, cinnamon stick. Let it be hot on the side while you fry the semolina. How coconut oil is colorless , my semolina has darkened a bit, so you can see how white the finished halva is.
- Be sure to remove the pot from the heat, wrap your hand with which you mix with a kitchen glove or cloth because when you start pouring the bay, it splashes a lot. My glasses were completely steamed. Now you have to stir vigorously non-stop, so as not to get lumps. , I whip it with it. Cook for another ten minutes.
- I greased the silicone molds and mold for venison with coconut oil. Pour hot into your molds, pat with a spoon, flatten and put in a cold room. After an hour it can already be eaten. some strawberry sauce, raspberry.I think a departure from tradition is not some evil.
Serving
With coffee, a glass of water-Enjoy!
