"Ramadan halves, Bosnian and Arabic!"
"The night before the month of Ramadan (the month of fasting), the whole family gathers ... a halva is made that everyone tastes a bit, I give you two different recipes that each have their own special smell and taste. I wish Moubarek Ramadan to all the fasting people!"
Preparation steps
- For Arabian halva, first fry the flour in a pan over medium heat until lightly browned (be careful not to burn the flour, stirring constantly). Sift this flour and mix with toasted sesame, almonds, sugar, salt, cinnamon and anise. Melt the butter and add to dry ingredients and mix everything well with your hands (now you can add a little honey if you wish). You can tear off smaller pieces with your hands and make balls and arrange them in baskets. and you can put more mixture on a plate and shape the shape of a pyramid and decorate with almonds.
- For Bosnian halva, heat oil and butter in a pan, add semolina or flour (for me semolina, I personally prefer halva with it). Fry also over medium heat until finely browned (fry until a certain color you want, lighter or darker). Bring the water and sugar to a boil, reduce the heat to a minimum and add the water to the semolina. Stir constantly for a few minutes, remove from the heat. Pour the halva into the bowls and serve. This is how halva is traditionally prepared without any additives, although today it has started to be used to add walnuts, raisins, etc. to the halva.
Serving
Serve halves after meals with a glass of water.
