thanks for the very informative video! Just take white stuff, add to tan coloured stuff and mix until it is like dough. Add nuts and ya got halva. Derp.
Bonjour Sleeman, normalement pour faire du halva il faut de la saponaire,comment est votre recette ?. Sucre, miel glucose, de l'eau et à quel témperature vous le montez?, et le reste c'est du tahini pur?, et vous le montez à quelle témperature? Puis comment vous continuez?
I liked what I watched however, why don't you talk about recipe and what you doing as you go? I just learned from the comments that you are using soy. It is new to me. Ih southern Iran in a small village about 50 kilometers above shiraz that we call it the island of Halva Ardeh (Tahini in Arabic) as a joke because all the shops were making and selling it. They make all kinds of it. One that I liked as a kid shaped like Lavash bread with sesame seeds on it, yet I have never heard of using soy in the mix. May be it is the turkish style. I wish you would post the recipe for that. Thanks.
Hello it's Sarah .mr sleeman how are you I really love your work wish I can get the exact recipe sugar tahini emisulfur water would really be happy I love halva n wish I can make it thank you
>hay this is emulsifier soya listen Assuming you mean soya lecithin, can you please tell me: 1. Is the lecithin from yellow granules or is it from liquid lecithin, and how much do you add to that amount of syrup? 2. Is the white syrup composed only of sugar and water and soya lecithin or are there other ingredients? Was it whipped to aerate it and make it white? 3. To what approximate temperature was the syrup heated, originally? (degrees F or C is OK) 4. What is the approximate temperature of both the tahini and the syrup just before adding the syrup to the tahini? 5. Was there no saponaria added at all? Are there any other ingredients that can explain the firming/coagulation that occurs? Thank you for sharing the video.
that white stuf is eg white whipt 90 grams than you boil sugar 670 gram up to 145 degrees celcius en you heat alsso 450 gram hony up to 135 degrees celcius when the eg white is stif put the hony to is lter you do the sugar careful its verry hot and you need a machine to whip and mix it let is run for 5 minutes afhter you put the hony and sugar to the stif eg white then you put it tou the tahini you nead 450 grams tahini mix it and put it in a mohl care ful it is verry hot next day you can cut it
One thing is not clear. When you said to boil sugar, you probably mean to mix sugar with water, do you? How much water? I've tried your recipe and it's really good, but I think that amount of tahini is a little small.
Ingredients Brown sugar 2 cup Sesame paste (Tahini) 2/3 cup Milk 2/3 cup For Flavoring: You can flavor the Sesame halva with anyone of the following flavorings Vanilla essence 1 tsp Cocoa 1 tsp Pistachios (chopped) 1, 1/2 tbsp or according to preference Almonds (chopped) 1, 1/2 tbsp or according to preference Buy These Ingredients Now Cooking Directions Grease a small mold with butter. Cook sugar and milk in a sauce pan over medium heat to just under the soft-ball stage. Remove from heat and add Tahini and flavoring, but do not stir. Let it rest for 2 minutes. Beat the mixture with a spatula or spoon for a few seconds. Pour it into a greased mold and let it set.
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والله انت ملك الحلاوة الله يحفظك يا اخي
هذا من ذوقك خيا يسلموا كثير كثير
@@sleeman1983 والله صارلي سنين اريد اتعلم صنع الحلاوة وصلت لمرحلة لا بأس بها لكن ليس بنفس مهارتك و طريقتك الرائعة... صنع الحلاوة بالنسبة الي ادمان
@@sleeman1983 والله يا اخي بس يصير عندي مساري انا اشتري وصفتك الاكثر من رائعة... تحياتي
@@fahadcccps كيف تكن العمليه؟ ما هو سر الذي يجعل أن لا يبق ذوق شرش الحلاوة؟
thanks for the very informative video! Just take white stuff, add to tan coloured stuff and mix until it is like dough. Add nuts and ya got halva. Derp.
Bonjour Sleeman, normalement pour faire du halva il faut de la saponaire,comment est votre recette ?. Sucre, miel glucose, de l'eau et à quel témperature vous le montez?, et le reste c'est du tahini pur?, et vous le montez à quelle témperature? Puis comment vous continuez?
I liked what I watched however, why don't you talk about recipe and what you doing as you go? I just learned from the comments that you are using soy. It is new to me. Ih southern Iran in a small village about 50 kilometers above shiraz that we call it the island of Halva Ardeh (Tahini in Arabic) as a joke because all the shops were making and selling it. They make all kinds of it. One that I liked as a kid shaped like Lavash bread with sesame seeds on it, yet I have never heard of using soy in the mix. May be it is the turkish style. I wish you would post the recipe for that. Thanks.
J veu la recette elle semble tres b1 fait et bonne mrc
Hello it's Sarah .mr sleeman how are you I really love your work wish I can get the exact recipe sugar tahini emisulfur water would really be happy I love halva n wish I can make it thank you
Please Please post your recipe and thank you !
there is no soy lecithin in the tahini halva recipe.
only sugar, glucose and Soapwort Root Extract
>hay this is emulsifier soya listen
Assuming you mean soya lecithin, can you please tell me:
1. Is the lecithin from yellow granules or is it from liquid lecithin, and how much do you add to that amount of syrup?
2. Is the white syrup composed only of sugar and water and soya lecithin or are there other ingredients? Was it whipped to aerate it and make it white?
3. To what approximate temperature was the syrup heated, originally? (degrees F or C is OK)
4. What is the approximate temperature of both the tahini and the syrup just before adding the syrup to the tahini?
5. Was there no saponaria added at all? Are there any other ingredients that can explain the firming/coagulation that occurs?
Thank you for sharing the video.
Olcu nedir yazsaydiniz
Can you please tell me which type of soya you use? and the amount
hello sleeman ,which soya you use?
that white stuf is eg white whipt 90 grams than you boil sugar 670 gram up to 145 degrees celcius en you heat alsso 450 gram hony up to 135 degrees celcius when the eg white is stif put the hony to is lter you do the sugar careful its verry hot and you need a machine to whip and mix it let is run for 5 minutes afhter you put the hony and sugar to the stif eg white then you put it tou the tahini you nead 450 grams tahini mix it and put it in a mohl care ful it is verry hot next day you can cut it
One thing is not clear. When you said to boil sugar, you probably mean to mix sugar with water, do you? How much water? I've tried your recipe and it's really good, but I think that amount of tahini is a little small.
hello sleeman
I´m not alone who begg you for a recepy. Your way of making seems to be a professional way.
You don't have to begging me the recipe is for sale my mail to contact me: sleeman1983@gmail.com
i don´t see the ingredients i can recognize the tahini but what is the white stuff
Hi, can you put discribe step by step and quantities what are you doing and if I can use something else intead of soya please, cheers
Od ceg se pravi ta bjela smjesa
مقادير بالعربي
Hi, do you have an email for contact with you? Thanks
Hey , yes I have email address: sleeman1983@gmail.com
The recipe is for sale.
How much price for recipe??
Jak zrobić taki karmel
Ingredients
Brown sugar 2 cup
Sesame paste (Tahini) 2/3 cup
Milk 2/3 cup
For Flavoring:
You can flavor the Sesame halva with anyone of the following flavorings
Vanilla essence 1 tsp
Cocoa 1 tsp
Pistachios (chopped) 1, 1/2 tbsp or according to preference
Almonds (chopped) 1, 1/2 tbsp or according to preference
Buy These Ingredients Now
Cooking Directions
Grease a small mold with butter.
Cook sugar and milk in a sauce pan over medium heat to just under the soft-ball stage.
Remove from heat and add Tahini and flavoring, but do not stir.
Let it rest for 2 minutes.
Beat the mixture with a spatula or spoon for a few seconds.
Pour it into a greased mold and let it set.
+Gehenna71 so you make some kind of caramel with milk,right?what type of milk you think it works?soya milk?
katerina ts For cooking I only use full fat milk or I get milk fresh from the farm (remove cream for butter making and pasteurize it before use)