World Cuisine

  • 150 g (5 oz) white sesame seeds
  • 1 packet fast-action dried yeast
  • 1 kg (2 lb) plain flour
  • 4 teaspoons baking powder
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • 350 ml of a mixture of melted butter and sunflower oil
  • 3 tablespoons vinegar
  • oil, for frying
  • 375 ml (13 fl oz) runny honey
  • 150 ml (¼ pint) orange-flower water

Dry-roast the sesame seeds in a frying pan over a low heat. Remove and leave to cool.

Mix the yeast in a bowl with a little warm water. Tip the flour into a large bowl, make a hollow in the centre and add in all the other ingredients except the oil. Knead the dough thoroughly, then roll out and cut into 10 x 8 cm (4 x 3½ inches) rectangles, 2.5 cm (1 inch) thick. Twist the rectangles and join the two ends.

Heat the oil in a deep-fat fryer or deep-sided frying pan and fry the cakes in batches until golden on all sides.

Meanwhile, heat the honey with the orange-flower water. Dip the hot halva in the glaze, then sprinkle with the sesame seeds.

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