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Funeral halva




Source of Recipe


Sichuan Cookery by Fuchsia Dunlop


List of Ingredients




125g (5 oz) butter
40g (1½ oz) pine nuts
20g (¾ oz) walnuts
20g (¾ oz) sesame seeds
200g (8 oz) plain flour
40g (1½ oz) mahleb
40g (1½ oz) sultanas
400ml (14 fl oz) pekmez
45ml (3 tbsp) runny honey
250ml (9 fl oz) water


Recipe



Melt the butter in a saucepan over a gentle heat. Add the nuts and sesame seeds and fry gently until fragrant and a little crunchy, taking care not to burn the butter.
Add the flour and mahleb and stir in. Turn the heat up to medium and cook for about 10 minutes, stirring constantly, until the flour is cooked and biscuity.
While the flour is cooking, heat the pekmez, honey and water together in a separate saucepan, stirring from time to time. Do not allow the mixture to come to a full boil.
When the flour is ready, add the sultanas and then pour in the heated pekmez mixture, stirring all the time. There will be a rush of steam when you add the liquid, and the mixture will thicken very quickly. Keep stirring for a few seconds until the mixture starts to come away from the pan, and then turn it into a bowl.
While the halva is still warm, shape it into small balls with your fingers.