Helwa tat-tork (Halva – Turk’s sweet)
- 100g white sugar
- 130g light tahini (sesami paste)
- 6 Tbls. water
- whole roasted almonds
Method:This imported sweet probably arrived in our islands when Malta was under Arab rule. It has since then become part of the Maltese cuisine and is a common sweet on the islands, especially served at the end of big meals, weddings and during feast celebrations.
On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve but stop one its starts boiling.
Boil until sugar thermometer shows 140 degrees Celsius.
Meanwhile in a heat proof bowl mix the tahini, vanilla and almonds.
As soon as the temperature of the sugar and water reaches 140 degrees Celsius, pour this on the tahini mix.
As you're doing this stir very well. In a very short while it will harden into a thick confection.
Transfer to an airtight container and leave to cool.
Some sesame oil may ooze out of the helwa but this does not impair in any way the marvelous taste.