I have a tendency to be drawn to people who are very different from me. It’s those differences that make the friendships interesting and fun, and meals with those friends are generally an adventure.
One friend introduced me to what she called a classic Russian meal: Homemade Borscht and Halvah with Honey. I don’t know much about borscht. I know that it’s made using beets, which is enough to make half the population run the other way. But I do know her version was rich, meaty and delicious.
I know a little bit about halvah. Halvah is a sweet confection based on tahini, which is sesame paste. It comes in a pressed log and can have sesame seeds, almonds, pistachios or even chocolate swirls. When it was served to me, it was cut into slices and drizzled with fresh, local honey. This inexpensive, crumbly dessert has a creamy, melt-in-your-mouth sweetness that isn’t too sweet.
Another version of halvah is made from semolina and milk, it’s supposed to be creamier and less dry than the sesame version, but I’ve never seen it here in Birmingham. It can also be made with sunflower seeds, lentils, carrots or even chunks of pumpkin!
I know the whole idea of ground sesame seeds pressed together may sound really foreign. Think about it this way, if you’re not a daredevil who jumps out of planes and off buildings, trying new, strange food is a way to take a small, but not potentially fatal risk—and who knows? You might actually like it.
While many disagree about halvah’s origins, some sources say it began sometime during the Byzantine Empire. So halvah has been around for around 3,000 years. A recipe that old must have survived for good reason.
You can find halvah in Birmingham at specialty shops like Nabeel’s market in Homewood. Slices are cut fresh to order and sold by weight. You can also find dozens of recipes online that use halvah as an ingredient.
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