Тахан Халва, Tahini-Halva

Здравейте приятели! Днес ще ви предложа рецепта за още един популярен сладкиш от нашето детство, а именно – рецепта за тахан халва. Надявам се рецептата да ви хареса!

ПРОДУКТИ:
400 гр белени сурови слънчогледови семки
200 гр захар
100 гр вода
1 белтък
щипка сол
ядки(по желание).

Hello friends! Today I will offer you a recipe for another popular dessert from our childhood, namely – a recipe for tahini halva. I hope you like the recipe!
INGREDIENTS:400 g peeled raw sunflower seeds200 g sugar100 g water1 egg whitea pinch of saltnuts (optional).

Hallo Freunde! Heute möchte ich euch ein weiteres beliebtes Dessert aus unserer Kindheit vorstellen, nämlich ein Rezept für Tahini-Halva. Ich hoffe, das Rezept gefällt euch!
ZUTATEN:400 g geschälte rohe Sonnenblumenkerne200 g Zucker100 g Wasser1 Eiweißeine Prise SalzNüsse (nach Belieben).

Приятен апетит!
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Hello, dear friends and welcome
back on our culinary YouTube channel. Thank you for taking the time to
you watch our videos and that we spend together. Today’s recipe will bring us back
a little back in the Good Old Days, when in
There were a lot of desserts in the stores. a little. One of this favorite dessert is
the sunflower tahini spread, which is already does not meet this taste that all
we remember from a long time ago. Therefore, with this recipe I want to give you an idea. How
Let’s make this delicious one. halva at home with the same old taste
and without preservatives. The products themselves are very simple and are
very few in number. If it is sunflower, so what do we have?
need? Peeled and sunflower seeds, which are raw and we will bake them
in advance on a dry frying pan. The other, from what we need is sugar,
egg white, egg white, a little water and nuts. In this case I will use pistachios
for contrast and for such a nice vision and a little pinch of sauce that we’ll whip up
the protein. The first step we will take is
is the roasting of sunflower seeds on dry frying pan.
A frying pan is a little bigger because between the other thing is I’m currently taking a dose and
half, because my sunflower is It turned out to be more than I wanted.
the cupboards, I’m making myself a dose and a half. Why am I telling you this, because I will give you
the products for one dose and many times I it happened, there’s just a slight discrepancy
between the products I use and the recipe I gave you. That’s because
in the recipe you will see products for one dose, and I make a dose for myself and
half. But you will see the exact products in
the recipe description. We stir periodically.
The pan is dry. What will you do during this time? What should I do? I’ll start breaking my aa
our protein. And the other, the third step that you need to
to do is to put the sugar in a pot or a frying pan, it doesn’t matter,
together with a specified amount water. In this case you will still see the exact
how many grams are there. and this thing on the stove, but first you’ll probably
Roast the nuts so they don’t mix. the steps themselves. So. Here I can
I start beating the egg whites, which will be taken with a pinch of salt after
It’s a little puffy. We beat our egg whites until stiff
tips. Here,
literally motionless. So. Let me stir my nuts, I’ve started
It’s already getting baked. The kernel ripens very quickly. The seeds
rather. The seeds germinate quite quickly. they burn.
So. The next step. And what about What do we need? We need one.
chopper. In this case, here’s mine. You’ll be inside We dare this sunflower
a seed that has been roasted. we wash it until degree literally to the last
you will see in dust. I think ours sweet with ice cream sunflower seeds
with Yes, they are ready. I will even keep them for a while.
over here on the side to be true, not to be so. That’s right.
And what do we do now? We put them aside.
Sugar We’ll beat it. The sugar for the egg white.
I added sugar and a little water. And The idea is to mix, to get a cure
caramel color, but a light, very light color. It might take about 5 minutes for this one.
sugar. I’ll even turn down the heat a little. Yes, very quickly. Maybe around 5pm.
minutes is all it takes, no more. Just be yourself I’ll take a mixer. And it is this sugar syrup
We’ll put it on top of the beaten egg whites. We will even cook one type through
the temperature of the sugar syrup we will Let’s cook the egg white. This is how it is prepared with this sugar syrup and
French measure. But there it is very important temperature. 121° I think it should have been
to be reached, while here it will not I’m making you measure, it’s not like that
meaning. Here the only condition
aa light caramel color of the sugar itself We are looking for syrup.
But stay until the end so we can follow along and all the processes of our home
sunflower tahini hanhalva. I think Our sugar syrup is ready. What do we do now?
Now we’re going to add it to the egg whites. a thin stream and at the same time will
we break and we set them aside. Next step,
which is we proceed to grinding the sunflower seeds.
seeds, sunflower seeds in the chopper. Here we are with our three
stages. I say three stages. The first stage the roasting of the nut,
the second stage is making the meringue or of the protein breakdown. And the third stage
is the grinding of the kernel itself. Here’s what To what extent should we dare her?
really the sunflower seeds themselves next to that
situation. Now comes the mixing of the two component
of the protein with and basically this is our hanka
halva. We only have to leave a few hours in the refrigerator to cool,
so we can cut it then into nice pieces. And I’ll add some pistachios here,
because I want to have a little something like that crispy
Kaz. Everything is fine. And I’ve prepared some
a small tray that I have set my table with and stretch wrap or foil so that we are
We’re sure we’ll peel it off without a problem. So, it really feels like it.
It’s a sunflower seed paste. It smells exactly like sunflower tahini. So. I think we got everything mixed up.
Now we can talk about it. And I’ll also use the pastry spatula. to steal as much as possible. So this is the technology. You can
you’re varying now if you’re not a fan of very sweet, you can reduce it,
of course, because lately quite a lot so one says
That’s a lot of sugar, everyone is different. accepted some
some way of life, some regime and you keep it. But you don’t have to
we impose our way of life on the others. Because I say sugar
may vary, you may not wear it nuts, you can put nuts on it,
whatever you like. It’s just that they are things that I really show mainly
technology and core products. From there onwards now so
we spread, we smooth it out and this goes in the fridge
and we put our halva in the fridge for a few hours.
A good day and a half. Well, we’ll see after See you after cooling down.
Here we are again in a few hours the kitchen to see the result of our
homemade Halva.
Here I took it out of the fridge. Now I hope it comes out easily. If not, it will help to We will rise.
just a meeting. Apparently there’s nothing stuck here.
the corners. somewhere leaked and here it is them.
I always try to do things when we take out some dessert from molds, from
trays. I just try to do it in front of you, even if there is some mistake, I will
I’m witnessing this thing and then I’ll I will give you, if necessary, advice on how to do it.
fixable. Now here is our hook. Now you will have it
cut into some I just want to choose. oh, how many cubes should I choose a shape for?
to cut it, What size?
I’m thinking of cutting it like this. Visually
looks good. I think you would be satisfied if you
make at home from the result. Here is our result.
The pistachio stands out very nicely. sees. I will cut into such
squares. The pattern has really worked out. No
the pattern, it’s just the effect of the pistachio is became very well. I want to put it in a way that really makes you feel
they see the nuts where there is a nut. So, let me choose some nice pieces. And dear friends, this was mine
suggestion for homemade sunflower Tehan halva with a taste from a bygone era. It will
I’m glad you like this video, yeah share with friends. Who is not
subscribed, to subscribe to the channel that is subscribed to like, comment,
because your comments bring you closer to our raffle,
which is a weekend for two in Greece. That’s why that you subscribe, comment and until new ones
delicious recipes. Bye from me.