Halva, in Turkey, and many Middle East countries is a common dessert.
Halva has many varieties in many different countries. Also, it is known as amine soup. Last comes at dinner. Flour halva and semolina halvah are common in Turkish cuisine. Its main ingredients are flour or semolina, oil, sugar, milk, cream. Semolina flour, sugar, water, salt, and cinnamon varieties are especially popular in the Middle East and Asia Minor.
Halva in Turkish Culture
According to the traditions of Turkish culture; at birth and death, a way to soldier pilgrimage in turn, for children starting school when having a new home, at the school graduation, or even for rain prayers who celebrate cooks and distributes halvah to the neighbor and friend.
It is possible to come across different varieties in different cultures. In addition to those made with tahini in the Balkans and the Middle East, it is also made in India and Bangladesh as a thick, thick dessert made of peas and carrots.
In recent years, in the tahini halva industry, corn syrups with high glucose ratio, low fructose ratio, various additives (concentrated soy proteins and vegetable fibers) are used in oil and protein binding.
Benefits for Health
Tahini halva is also very beneficial for health. It does not contain cholesterol and is an energy store. It is also rich in calcium. Tahini halva keeps your stomach full. It is an expectorant. The stomach is relaxing. It prevents hair loss.
It is also good for diseases such as psoriasis and eczema. Halva provides protective benefits against infectious diseases with its crumb. It is very beneficial for bodyworkers, athletes, children of growing age, pregnant women, and lactating women. It is rich in group B vitamins.