Flour halva in Dagestan style
6 servings
25 minutes
Flour halva Dagestani style is a delightful dessert with deep roots in Arab culinary tradition. It is a delicate, crumbly mass with nutty notes and light sweetness created by powdered sugar. During preparation, flour is slowly roasted in fragrant melted butter, acquiring a golden color and nutty aroma. The addition of walnuts and lemon zest gives the halva a special sophistication and light citrus freshness. This dessert is not only a treat but also part of traditions accompanying family celebrations and festive moments. It is served as a dense layer cut into small pieces and pairs excellently with a cup of strong tea or aromatic coffee, creating cozy enjoyment with a subtle Eastern accent.
1
Pour melted butter into a thick-walled pan and bring to a boil. To check if the butter is ready, add a pinch of flour—it should turn golden.
- Clarified butter (ghee): 200 g
- Wheat flour: 600 g
2
Gradually add the sifted flour while continuously stirring until the mixture thickens to a point where it becomes difficult to stir. Continue heating and stirring, frying the flour to a thick sour cream consistency. The mixture should emit a pleasant nutty aroma and have a similar taste; if the taste of raw flour is still present, continue frying.
- Wheat flour: 600 g
3
Add powdered sugar, crushed walnuts, and lemon zest to the hot mixture and mix.
- Icing sugar: 400 g
- Shelled walnuts: 2 tablespoons
- Lemon zest: 1 teaspoon
4
Spread the mass on a large plate (or flat tray) in a layer of 3-5 cm, smooth it out, and decorate with walnuts.
- Shelled walnuts: 2 tablespoons
