Halva

Halva
Type	Confectionery, dessert
Place of origin	Middle East
Region or state	Middle East, South Asia, Central Asia, Balkans, South Caucasus, North Africa, Horn of Africa
Serving temperature	Cold
	Cookbook: Halva; Media: Halva;

Halva (also halvah, halwa, halua,^[1] and other spellings; Arabic: حلوى Hindi: हलवा, Persian: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar.^[2]^[3]^[4]^[5]

^ Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.
^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.
^ Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.
^ Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.
^ Szokovski, Miriam. "How to Make Halva at Home".

[NYT.Nos-1] Clark, Melissa (March 24, 2004). "For Halvah, Use 1/2 Cup Nostalgia". The New York Times. Retrieved November 15, 2020.

[Davidson-2] Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378. ISBN 0-19-211579-0.

[3] Sharar, Abdul Halim (1994). Lucknow: the last phase of an oriental culture. Oxford University Press. p. 165. ISBN 9780195633757.

[4] Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 202. ISBN 978-1-903018-79-8. Retrieved April 11, 2022.

[5] Szokovski, Miriam. "How to Make Halva at Home".

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