Halva
Halva Omaj
حلوای اوماج
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 15 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Halva
- Where it is eaten
- Provincial
- Serving
- 50 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- flour oumaj gluten 100 g
- sugar 180 g
- oil 120 mL
- saffron 0.3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Toast the flour or base ingredient over low heat until the raw aroma disappears.
Add oil or butter and stir until evenly combined.
Mix the sugar syrup, rosewater, saffron, or other aromatics separately and gradually add it to the toasted mixture.
Stir continuously until the halva pulls away from the pan; shape or spread it in a serving dish.
Cook's notes
Toast the flour over even, moderate heat so it does not scorch. Add the syrup gradually and keep stirring so the halva stays smooth and lump-free.
Background
This item is associated with Golestan and its Turkmen, Persian-speaking, and other communities, where rice, meat, dairy, and one-pot dishes are prominent.
Nutrition
| Energy | 220 kcal |
|---|---|
| Protein | 3 g |
| Fat | 10 g |
| Carbohydrate | 30 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0541 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods