Text 23948, 100 rader
Skriven 2012-04-22 15:01:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: KOSHER 547  20422
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> my buddy Harold who rationalizes a lot... it's too late.
 GJ> Can a rabbi give you absolution for inadvertently consuming a banned
 GJ> item of food?

 JW> Better than that. You are allowed to eat treyf food if circumstances
 JW> compell you too, such as there is no kosher food available and you
 JW> are starving. Harold extends that philosophy liberally to not being
 JW> rude to hosts at dinner parties, so he never eats ham at home but
 JW> does at my place.
 
Harold is indeed fortunate to have such a happy, forgiving
relationship with God.

 GJ> the "halwa", a sweet porridge made
 GJ> of wholemeal flour, ghee and sugar.

The correct pronunciation of the name of the food given to the masses
at the Sikh temple in Amritsa could possibly be "halva", as I was told
the name by my son-in-law, who pronounces his "v"s as "w"s.  His young
daughter hadn't noticed that until I pointed it out to her, whereupon
she insisted on getting him to say words with lots of "v"s, so she
could laugh at him.  He drives a "Wee double-u" car.  I told her she
was evil, and anyway she couldn't roll her "r"s like I could.  When
she came on a visit a year later, she demonstrated that now she could
rrrrroll herrrr "rrrrr"s.  She had been practicing.  Her father still
can't say "v", though.

Anyway, the "halwa" given out by the priests, who blessed all comers
to the temple, is close to some of those halvas that you described,
being a couple of mouthfuls of very thick porridge on a banana leaf.
The giving and sharing of food is a large part of the Sikh life.

 JW> That is quite a different confection than the Lebanese halva which I
 JW> am familiar with. It is made of tahini (sesame paste) and honey,
 JW> either plain or flavoured with pistachio nuts or chocolate. It is
 JW> dry and crumbly, not porridge-like.
 JW> Actually there are several kinds, made with different ingredients, in
 JW> many countries. wikipedia has a good article on it:

They all seem to have a common make-up of starch, oil and sugar, which
is an ideal food to restore a starving population.

 JW> http://en.wikipedia.org/wiki/Halva

Halva certainly has a wide distribution, from India to all along the
Mediterranean, possibly as result of Persian empire-building.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Halvah
 Categories: Greek, Desserts
      Yield: 12 Servings
 
      3 c  Water
      2 c  Granulated sugar
      1    Cinnamon stick
      3    Whole cloves
      1    Lemon (peel only)
    1/2 c  Butter
      1 c  Coarse semolina or farina
      4 tb Pine nuts
      2 tb Blanched, chopped almonds
      3 tb Whole blanched almonds
 
  Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1
  tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil
  for 10 minutes, then cool.
  
  Meanwhile, slowly melt the butter in a heavy saucepan, and cook for
  several minutes, without browning. Stirring constantly with a wooden
  spoon, slowly add the semolina or farina. Cook over low heat until the
  mixture turns a golden chestnut color; do not brown. Add 2
  tablespoons of the pine nuts and chopped almonds and continue cooking
  1 more minute.
  
  Remove cinnamon stick, cloves, and peel from the cooled syrup.
  Gradually add the syrup to the semolina mixture, stirring with a
  long-handled wooden spoon; the mixture will bubble furiously. Cook
  over the lowest possible heat until the syrup has been absorbed and
  the mixture thickens. Remove from the heat and drape with a clean
  towel for 10 minutes. Turn into a mold, spreading with a knife or a
  spatula. Cool, then reverse onto a serving platter, sprinkle with
  cinnamon, and garnish decoratively with the remaining pine nuts and
  the whole almonds. Cut into small, diamond-shaped pieces.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books,
  New York.
  
  Typed for you by Karen Mintzias Uncle Dirty Dave's Archives From: Dave
  Drum Date: 04-08-08
 
MMMMM
 

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