- A cup of powdered milk .
- A cup of sifted powdered sugar.
- Two-thirds of a cup of tahini.
- Pinch of salt.
- Half a cup of crushed pistachios.
- Half a cup of crushed roasted hazelnuts.
How to prepare:
- Mix the powdered milk with the powdered sugar and salt in the preparation bowl, and stir well, then add the tahini, and stir until the dough is obtained. A full cup of tahini can be added to obtain a paste of better consistency.
- Spread the bag in the mold, then spread the nuts, then pour the mixture into the mold and press it well to be stacked.
- Leave the dough in the refrigerator for an entire night to hold, then cut and serve with nuts to decorate the face.
the ingredients:
- Two cups of each: sugar powder, milk powder, and nuts.
- Cup and quarter tahini.
- Two tablespoons of cocoa .
How to prepare:
- Add sugar and milk to the preparation bowl and stir the mixture well, then divide the mixture into two-thirds.
- Add the first cocoa, then add the tahini mixture to each mixture alone, until it is firm.
- Put the plastic paper in the box you want to put the tahini in, then add the pistachios.
- Lay a layer of the white mixture and then a layer of cocoa mixture alternately.
- Keep the package in the refrigerator for an entire night until the mixture is firm.
Tarte ingredients:
- Two cups of flour.
- A teaspoon of baking soda.
- A pinch of salt.
- Half a cup of each: soft butter , a soft sugar cup, and light brown sugar.
- an egg.
- Teaspoon of liquid vanilla.
Ingredients of halva:
- Half a cup of soft sugar.
- A cup of powdered milk.
- Half a teaspoon of fine hull.
- Three quarters of a cup tahini.
- A cup of crushed pistachios.
How to prepare:
- Sift the flour, to make tart paste, berbonate and salt on a piece of butter paper.
- Put the butter in the preparation bowl, then add the sugar and brown sugar to it, then turn the flapper until the ingredients are combined.
- Add eggs and vanilla, and beaten until the eggs disappear.
- Add the flour mixture, then run the racket until the dough forms.
- Cover the resulting dough with a piece of nylon, then put it in the refrigerator for 30 minutes.
- Preheat the oven to 180 ° C and bring a small cupcake tray.
- Spread the dough between two pieces of butter paper and use a rolling pin or rolling pin until it becomes thin.
- Cut the dough into circles using a round biscuit cutter.
- Place the resulting dough circles on the back of the cupcake tray, then press the edges of the dough a little to take the shape of the cup.
- Put the tray in the oven for 8-9 minutes until the dough becomes golden in color.
- Remove the tray from the oven, then let it cool slightly.
- Carefully lift the tart from the tray, then let the tart cool completely.
- Put the sugar in a bowl then add milk and to prepare the halva, cardamom and tahini, and turn the ingredients using a spoon until it becomes like paste.
- Spread the sweetness in the tart, then press it well to take the shape of the tart and become flat.
- Spread crushed pistachios on sweetness, then slightly press on the pistachios to combine with the sweetness.
- Place the halva tart in a serving platter and serve.
the ingredients:
- A cup of milk.
- Six tablespoons of butter.
- Three cups of flour.
- 1 tablespoon of soft instant yeast.
- A quarter cup of sugar.
- . Quarter teaspoon of salt
- an egg.
- A teaspoon of lemon or orange.
- Teaspoon liquid vanilla.
Padding:
- Two tablespoons of soft butter.
- 1 tablespoon of cinnamon .
- 1 tablespoon of plain cocoa powder.
- Half cup of each of: Halva cut into small pieces, and chocolate chips, coconut and crushed.
How to prepare:
- Put the milk and butter in a thick base saucepan, then heat the mixture over medium heat until the butter melts and the milk becomes warm.
- Put two and a half cups of flour in the mixing bowl, then add yeast, sugar, salt, eggs, and sprinkle orange or lemon and vanilla, then set the kneading racket and run it on a slow speed to mix the materials together.
- Add the butter and milk mixture while continuing to stir until the dough forms, then work on a medium speed while continuing to add the rest of the flour to make the dough coherent and separate from the edges of the preparation bowl, then run the racket at a slow speed for 5 minutes.
- Place the dough in an oiled dish, then apply the surface of the dough with a little oil, then coat the dish with nylon and place it in a warm place for 60 minutes until the resulting dough has doubled in size.
- Bring a high-edged cake with a slot in the middle.
- Place the dough on a floured surface, and by means of the net, extend the dough to a rectangle approximately one quarter of a centimeter thick.
- Spread the butter on the dough using a wide plastic spoon to prepare the filling, then spread the cinnamon, then the cocoa powder, then the halva, and finally the chocolate and nuts.
- Roll the dough on the filling to get a consistent roll, taking into account that the ends are well fixed, then hold the ends of the roll and glue them together to form a ring, then fix the ends of the ring well.
- Place the ring in the mold, then cover the mold with a piece of nylon or a clean cotton cloth, then place it in a warm place for 30 minutes or until the dough doubles in size.
- Preheat the oven to 190 ° C, then secure the middle mesh rack.
- Place the mold in the oven for 30 minutes until the halva roll is light golden in color.
- Take the roller out of the oven , then allow it in the mold to cool for 15 minutes, then put it on the serving dish, served warm or cold.
