Does anyone have any good recipes or interesting information about Halva?
The stuff I was always familiar with is sesame seed halva, basically Jewish halva (
http://en.wikipedia.org/wiki/Halva). I love this type of halva.
A family friend has just returned from Melindi in Kenya and brought with him something totally different but still bears the name halva. He told me that it is where the original name "sweetmeat" comes from, so-called because it looks like meat! It is red, gelatinous, sweet and contains pistacios and almonds and smells overpoweringly of cardamon seeds. It is sticky, delicate and delicious. I would love to be able to make it.
Is anyone familiar with this type of halva?
A.