Recipe - Halva

1 teaspoon Powered saffron
1 teaspoon Sugar
One fourth pt Boiling water
8 ounce Sugar
1/3 pt Oil
1 pound Plain flour
2 teaspoon Rose water

DECORATION
Chopped pistachios or
flacked almonds

In Iran , this halva is served after the weeding feast, and each guest is
given a portion to take home. Halva needs careful cooking as the mixture
burns easily.

Mix toghether the saffron and 1 tsp of sugar. Boil the ground saffron,
water and sugar in a saucepan until the sugar has disolved.Leave to cool.
Heat the oil or butter in a saucepan, then stir in the flour. Beat and stir
over the heat until the flour starts to change color to a golden brown
color and becomes sandy in texture. This may take 2530 minutes.Take care
not to burn mixture. Add rosewater and 4 Tsp of the saffron liquid. Cook
for a further 1015 minutes until the mixture thickens once more. Spread
the mixture on a plate, and decorate with chopped nuts. Cool until firm.
Guest may take thin slices to be eaten with a fork or spoon Posted to
JEWISHFOOD digest V97 #088 by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Mar 16, 1997