Halva

Halva is a beloved sweet treat that’s enjoyed in many cultures worldwide, and this version made from sesame tahini offers a rich, nutty flavor that’s both sweet and satisfying. Whether served with a cup of Turkish coffee or as a snack, it’s a delightful candy that brings joy to any occasion.

Sweet Middle Eastern Delight

Ingredients (Serves 8 or more):

• 2 cups brown sugar
• ⅔ cup sesame tahini
• ⅔ cup whole milk
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios
• ¼ cup honey
• 1 tablespoon lemon zest
• ¼ teaspoon salt

Directions:

1. In a medium saucepan, combine sugar and milk. Cook over medium heat, stirring occasionally, until it reaches 230°F (just below the soft-ball stage).
2. Remove from heat and add tahini, vanilla extract, pistachios, honey, lemon zest, and salt, but do not mix in immediately. Let it cool for 2 minutes.
3. Beat with a paddle or wooden spoon for a few seconds, then quickly pour into a buttered pan.
4. Let cool, then cut into 1-inch squares and serve. Keep refrigerated until serving.

Traditional Semolina Cake with Coconut and Almonds

Ingredients:

• 3 ⅓ cups semolina
• 1 ¼ cups plain yogurt
• 1 cup sugar
• 2 ½ cups shredded coconut
• 1 teaspoon baking powder
• 1 cup roasted almonds (for topping)
• ½ cup melted butter
• 1 teaspoon cinnamon

Syrup:

• 2 ½ cups sugar
• 3 tablespoons lemon juice
• 3 cups water

Directions:

1. Stir semolina, yogurt, sugar, shredded coconut, baking powder, melted butter, and cinnamon with a little water until the mixture is smooth.
2. Pour the dough into a baking tin and sprinkle roasted almonds on top.
3. Bake at 400°F for 45-60 minutes or until golden brown.
4. For the syrup, combine sugar, lemon juice, and water. Cook over low heat for 30 minutes until thickened.
5. Cut the cake into squares and pour the syrup over it. Let it soak and cool before serving.

Refreshing Green Fruit Jelly – A Vibrant Summer Dessert

This green jelly is a perfect refreshing dessert for hot summer days. Packed with fresh fruits like cantaloupe, kiwi, and gooseberries, it’s both healthy and sweet, with a vibrant green color that’s sure to impress guests.

Ingredients (Serves 8):

• 1 cantaloupe
• 1 ¾ cups white grapes
• 1 ¾ cups gooseberries
• 4 kiwis, peeled
• 1 cup apple juice
• ¼ cup cornstarch
• 2 teaspoons green banana liqueur
• 1 tablespoon lemon zest
• ¾ cup sugar
• Lemon verbena leaves (for garnish)

Directions:

1. Cut the cantaloupe into small pieces and mash half of it.
2. Halve the grapes and slice the kiwis.
3. Cook the cantaloupe puree with half of the other fruits, sugar, and apple juice.
4. Stir the cornstarch with cold water, then add to the mixture and bring it to a boil.
5. Add the green banana liqueur, sugar, and lemon juice. Stir in the remaining fruit and lemon zest.
6. Decorate with lemon verbena leaves before serving.

Armenian Sugar Cookies with Walnuts and Orange Zest

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 ¾ cups sugar
• 1 cup unsalted butter, softened
• 1 egg yolk
• ½ cup finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• ¼ teaspoon ground ginger
• Pinch of salt
• ¼ cup powdered sugar

Directions:

1. In a large bowl, beat together the butter, egg yolk, and sugar until smooth and pale.
2. Add the flour, cinnamon, ginger, and orange zest. Blend until combined. Stir in the walnuts if using.
3. Shape the dough into small rectangles about ¾” by 1 ½”.
4. Bake on an ungreased cookie sheet at 250°F for 35-45 minutes, or until the bottoms turn pink and the edges are slightly crisp.
5. After baking, dust with powdered sugar for a light sweet finish. Optionally, place a walnut half on top before baking for added texture.