Famous oriental sweet. Oriental sweets of sultans, heroes of fairy tales and novels. Kozinaki made from nuts

Oriental sweets is a tasty name that unites a huge number of a wide variety of sweets that have been created in the countries of the East for more than one millennium. They are confectionery products, completely different in composition and preparation technology. It is believed that Afghanistan, Turkey and Iran have the largest selection of delicacies. Nuts, dried fruits, sunflower seeds, sesame seeds, candied fruits, spices, raisins, honey, etc. are often used to make oriental sweets. Today we have prepared for you a review of the most popular and interesting recipes sweets of the East, which include various nuts.

In ancient times, a product such as sugar was practically unavailable, and therefore all foods acquired sweetness from fruit juices and honey. Preparing this type of dessert was considered a real art. Sweets had a fairly high price and were available only to wealthy people.

The hot climate also played a role in the history of oriental delicacies. The technology for their preparation is such that they can be stored for quite a long time without any refrigeration facilities. It is known that the marmalade we love was first created in the East. Everyone knows the names of such delicacies as kozinaki, nougat, halva, baklava, sherbet and churchkhela. Let's figure out what oriental sweets with nuts are called and how they can be prepared.

If you want to steal a girl's heart, comfort a crying child, or earn the respect of a gray-haired old man, just treat them to their favorite sweets

An old Arabic proverb.

Pomegranate Turkish Delight

Translated from Turkish, the name of this dessert sounds like “Turkish delight.” The delicacy can be prepared from starch, molasses (honey, sugar), water, and sometimes coconut flakes- this is the so-called white delight. Walnut delight is widely used when whole or crushed nuts are added to such a mass.

To prepare oriental sweets with nuts for 5 people, we will need:

Place sugar, ½ of the total amount of citric acid in a small saucepan, and pour in a glass of water. Heat until thickened for half an hour. In another container, mix starch, 400 ml of water, juice and remaining citric acid, bring to a boil and cook for 3-5 minutes. Combine the starch mass and sugar syrup, keep the mixture on low heat for 30-35 minutes, it should turn into a homogeneous, smooth mass. Add sesame seeds and nuts to the pan, stir and pour the mixture into the mold. Cover the product with film and put it in the refrigerator for one night. In the morning, cut the oriental sweet with nuts into cubes. By the way, the calorie content of such a dessert is quite high and amounts to 510 kcal/100 g. It will take you about 10 hours to prepare.

Inchmish

We suggest preparing an oriental sweet with walnuts and sultanas. The dessert belongs to Uzbek cuisine and is similar to a kind of sweets. Let's prepare:

• 1 tbsp. walnuts and sultanas;
• 20-30 g cookies;
• powdered sugar for sprinkling.

The best choice for a delicacy is black sultanas, which have a slightly sour taste and are also healthier. We sort out the ingredients (nuts and sultanas), wash and dry them, and grind them in a blender at high speed. Place the mixture in a container; if the mixture is too liquid, add cookies. With wet hands, form small balls the size of Walnut, and roll thoroughly in powdered sugar. The treat is ready!

Nougat - oriental white sweet with nuts

Traditionally, this beloved delicacy is made from honey or sugar, different types roasted nuts and egg white. To prepare, take:

• 300 g sugar;
• 100 ml water;
• 100 grams of pistachios;
• 80 g honey;
• one egg white.

How to cook?

Fry pistachios and other nuts intended for making nougat in a dry frying pan. Separate one tbsp. l. sugar from the total amount and set aside. Pour the remaining sugar into a saucepan and pour water into it. Place on the stove and turn on the burner.

Please note: before the syrup boils, the sugar must be completely dissolved.

After the syrup boils, you should choose a heat mode such that minimal boiling of the syrup is maintained.

Cook to a temperature of 110 °C, then add honey and mix carefully. After this, cook the syrup to a temperature of 135-137 °C. Beat the egg white with a spoonful of sugar and pour the finished syrup (130°C) into it in a thin stream while whisking continuously. Continue whisking until the mixture thickens. Add nuts to the resulting mixture. We line the form with parchment and put nougat in it. Place in a cool place and let cool completely.

Kozinaki

An oriental sweet with nuts called kozinaki has an extraordinary taste. Children especially like its taste. Let's start preparing the delicacy.

1. Pour a glass of sugar into a saucepan, add four glasses of water and boil until thickened.
2. Pour two cups of pre-roasted nuts (almonds, peanuts) into the syrup, mix, remove from heat and cool slightly.
3. Spread the still warm mixture in an even layer on the film, then roll it out and leave until completely cooled.
4. Cut the cooled mass into triangles or give it any other shape.

Nut sweets

Such desserts are prepared from fruit juices, butter, condensed milk, flour, sugar with the addition of almonds, peanuts, walnuts, hazelnuts and cashews. Oriental sweets with nuts include grilled meat, churchkhela, kozinaki, nougat and various cookies.

• 1 cup of any nuts (peanuts, hazelnuts, etc.);
• 100 g sl. oils;
• a can of condensed milk;
• sesame.

Note that before preparing a dessert that includes any nuts, they should be pre-roasted. This procedure will make them taste better and enhance the aroma.

Cooking technology

We roast the nuts, and after they have cooled, we separate the husks from them. In a deep saucepan, melt the butter and combine it with condensed milk, cook until the mixture thickens. Be careful not to overcook the mixture, otherwise the confectionery products will turn out very hard. Remove the finished mixture from the heat, add nuts to it and mix very quickly. Immediately pour into a mold that has been previously covered with film. Level the surface and let the mixture cool thoroughly. When this happens, cut the dessert into pieces and roll in sesame seeds.

Baklava with peanuts and pistachios

This delicacy is a multi-layer cake, which consists of sheets of the thinnest dough, coated with butter. They are laid out in layers in a baking dish, between which are chopped nuts soaked in a syrup consisting of sugar, lemon, rose water. Let's look at how to prepare this oriental sweet with nuts and honey.

Grind the nuts separately in a blender, combine the peanuts with powdered sugar. Melt the butter in a frying pan and grease the mold with it. Place a sheet of dough in it, soak it generously in oil and sprinkle with chopped peanuts. We alternate layers until the form is completely filled. Grease the last leaf thoroughly with oil and sprinkle with pistachios and peanuts, cut into squares. Bake at 180°C for about 35 minutes. Put honey in a saucepan, fill it with 100 milliliters of water, bring to a boil and cook for 10 minutes. Pour honey syrup over the baked goods, cover with foil and leave overnight. The calorie content of this baklava is 665 kcal/100 g.

A distinctive feature of oriental sweets from other types of confectionery products is the presence in the composition of additives in special combinations that are unusual for European cuisine.

The birthplace of oriental sweets– Türkiye, Iran, Afghanistan. In Europe, these confectionery products are produced in Bulgaria, Macedonia, Bosnia, Romania, and Greece. In Russia, oriental sweets are in constant demand.

There are about 200 varieties of oriental sweets. Each country has special traditions of their production. Real oriental sweets are made by special confectioners - kandalatchi. To produce such sweets, special equipment and the skills of oriental chefs are required.

Assortment of oriental sweets

Oriental sweets such as soft candies– Turkish delight, Turkish delight, sherbet, kos-halva, nougat and others. These sweets are made from whipped protein and fruit-jelly mass, fondant with the addition of nuts, and sprinkled with powdered sugar.

Oriental sweets such as caramel– nuts in sugar, kozinaki and others.

You can close your eyes, open your mouth, take a small bite and it immediately becomes clear that you are tasting an oriental sweetness. This is a special, exquisite, unique pleasure. And now it seems that you are sitting in a beautiful palace on soft pillows, you listen to amazing oriental tales, and next to you, Aladdin’s magic lamp glitters with its golden side...

Sophisticated people of the East know how to please all five senses, so it is not surprising that meals are a real ritual for them. And special importance is attached to sweets, which are usually not just eaten, but enjoyed every second of this pleasure.

People in the East learned to make all sorts of delicacies a long time ago. Confectioners literally turned themselves inside out, creating new recipes - initially, sweets were prepared exclusively for the nobility, and everyone understands what happens if the Sultan, Tsar or Padishah does not like the dish.

But not only palace chefs knew how to prepare desserts in the East. The healers followed in their footsteps. Many ingredients in recipes are healthy in themselves, but if you add a medicinal product and mask its bitter taste with sweetness... The Arabs sincerely believed that sweets were good for health, cured illnesses and even helped to conceive children.

There are never too many women

According to centuries-proven standard Oriental beauty must have a light, heavenly upper body and a solid, absolutely earthly bottom. The curve of the hip is a beautiful line, so there was no fear in feasting on the sweet beauties from the harem. But we don’t advise European girls to get too carried away with oriental desserts, since some people, by overeating on them, end up in a fairy tale, while others end up on a diet.

Kanda Latchi Art

The title of kanda-latchi is given to Iranian masters who know how to prepare real halva. Kanda-latchi are respected people, custodians of an ancient recipe (as far as we have been able to find out, in Ancient Persia they enjoyed halva back in the 5th century BC). Nowadays, handmade halva can only be found in Iran itself, as well as in Turkey and Afghanistan. But if you're lucky, you'll appreciate its true taste.

There are many ways to prepare halva. It is usually made with sugar or honey, adding licorice or soap root and always nuts or seeds containing oil. Other recipes also use flour semolina, carrots and even sweet potatoes. But the classic is tahini (sesame) halva.

In Russia, having mastered the production of this sweet, they prefer to use sunflower seeds that are easily accessible to us. Choosing fresh halva in our store is not very difficult. It should be light, easily crumble and without any moisture or oil stains. Otherwise, the product may “delight” you with a rancid taste.

By the way, the name of this delicacy comes from the word “khalyawa”, translated from Arabic meaning “sweetness” (here I casually want to think about the origin of the Russian concept of “freebie”).

“O Turkish delight of my heart!”

Do you remember this famous compliment from Hottabych? The genie knew exactly what he was talking about - Turkish delight is truly magnificent! Turkish delight (lokum in Turkic) is made on the basis of flour (shaker delight) or sugar (Turkish delight). The last name (rahat-lokum - “convenient piece”) is better known to us. This is a delicate delicacy, reminiscent of marmalade and generously sprinkled with powdered sugar.

One legend says that Turkish delight appeared thanks to the whims of the Istanbul Sultan and the efforts of a skilled pastry chef. The ruler of the Ottoman Empire pressed his cooks in every possible way, demanding from them a variety of sweets. His desire to try a new taste was almost obsessive. And then pastry chef Ali Muhiddin Haji Bekir (his store still pleases sweet tooths in Istanbul) came up with this recipe.

He cooked a mixture of water, sugar, honey, starch, crushed almonds and rose petal syrup, let it harden and cut it into small pieces, sprinkled with powdered sugar. The Sultan was delighted, and soon the divine sweetness became the most popular among the Turkish nobility (the Sultan's harem, of course, was also pleased). Turkish delight was even kept in boxes like a jewel!

Subsequently, the recipe for the dessert became more varied: they began to make Turkish delight with various nuts, fruit juices and purees, syrups, cinnamon, cocoa, baked cream, coconut flakes...

You need to choose Turkish delight like this: soft sweet pieces should be elastic, clear in shape and shiny when cut, and not sticky or shriveled.

For a hot day

The crumbly nutty fudge sold in our stores under the name “sherbet” is not sherbet! In fact, it is a thick soft drink or something similar in consistency to ice cream (in Europe it is called sorbet). In some places, sherbet is boiled down to a jam. It is made from fruit juice and puree, with the addition of sugar, honey, and spices. Eastern sweet tooths have always loved sherbet made from dogwood, rose hips, rose petals and even licorice. This treat is a great way to beat the heat.

Gülbesheker

Many of us cried in front of the TV while watching the famous series “King - the Songbird,” based on the book by the Turkish writer Reshad Nyuri Güntekin. The incredibly beautiful heroine there was called Gulbesheker - this is the Turkish name for jam made from rose petals. It tastes amazing and has a lot of benefits. Rose buds contain vitamins (especially a lot of vitamin C), carotene, potassium, iodine, selenium, copper and iron.

Fresh tea rose petals are best suited for the famous jam (just don’t take store-bought ones - who knows what they did with these flowers). There are different recipes for making this sweet. For example, this one.

Festive treat

A 15th-century cookbook written under the Ottoman Sultanate says that sweet baklava (“baklava”) was first prepared for the table of Sultan Mehmet Fatih, who called it a great treat for any holiday. But there is an opinion that they began to prepare this sweet much earlier, and not only the Turks, but also the Greeks lay claim to its invention. We are unlikely to know the truth, but we can fully enjoy the taste of this amazing delicacy.

In ancient times, sweets in the East were credited with magical powers. In those days, sugar was rare and honey and sweet fruit juices were added to sweets. And the making of sweets was carried out by healers, pharmacists, and later the profession of confectioner appeared. So the word “candy” comes from pharmaceutical jargon. In the 16th century, this was the name given to candied or processed fruits that were used in medicinal purposes. An indispensable component of oriental sweets is rose water (essence from rose petals). It is used in the preparation of most delicacies. But rose water was used as a skin refresher in Ancient Persia. Healing properties Roses were also described by Hippocrates and Ibn Sina (Avicenna). Even today, some sweets can only be bought in pharmacies. For example, in Iran, in numerous “sweet” shops you cannot buy one of the main oriental sweets - sherbet (sharbat). This ancient and sweet remedy for sore throat and fever is sold in pharmacies.



In Europe, oriental sweets began to appear in the 15th century. Due to their high price, they were served as gourmet delicacies in the homes of aristocrats. But with the development of trade, sweets become available to anyone. Of the oriental sweets known in Europe, perhaps the most ancient are baklava and halva. More than two and a half thousand years ago, baklava was prepared in the territories of modern Greece and Turkey. These states are still arguing about the primacy of the invention of baklava. However, the first written mention of baklava is in a cookbook, which is kept in a museum in Istanbul (Turkey) and dates back to August 1453. This is probably why many Turkish scientists consider the town of Gaziantep to be the birthplace of baklava, and the patent office issued this city a patent for the production of this sweet.

One way or another, almost every country has its own recipe for making baklava, and even in neighboring villages the recipes may differ from each other. And the traditions of baking baklava have developed in different countries. For example, in Iran she played important role in the wedding ceremony. The bride baked baklava for the groom's parents, as if saying that she would feed her husband well. Halva has been known in Ancient Persia since the Achaemenid dynasty (558-330 BC). In the modern world, there are two types of halva. One type is made from ground oil seeds or nuts. The three main components of such halva: paste from seeds or nuts, caramel mass or honey and the so-called foaming agent (licorice root or prickly root, which is also called soap root). Another type of halva is made from flour or vegetables. The main ingredients are flour (usually wheat), vegetables (for example, carrots or sweet potatoes), sugar, water and ghee or butter.


Sometimes other components are added to halva: semolina, pea flour, milk, spices (cloves, cardamom, cinnamon, saffron), eggs, fruits and various others. In Eastern Europe, halva made from sunflower seeds is most widespread. The preparation of halva requires special ovens and tools, and confectioners-kandalatchi must have special skills (for example, stretching a hot foamy mass). Therefore, preparing halva at home is very difficult. However, there are recipes for homemade. Another popular sweet in Europe is lokum. This sweetness is more than five hundred years old. If Turkish delight is made with sugar, then it is sheker delight (in Turkish, sheker means sugar), and if it is made with flour, then it is Turkish delight. The essential components of Turkish delight are starch, rose water and agar-agar (a vegetable substitute for gelatin). At the end of the 18th century, confectioner Ali Muhiddin Haji Bekir created several new varieties of Turkish delight by adding nuts. Turkish delight came to Europe in 1897. It was then that Mehmed Muhiddin, the grandson of Haji Bekir, brought this sweetness to an exhibition in Brussels.


One of the varieties of Turkish delight is called “lez”. This sweet made from pistachios, cardamom, granulated sugar and rose water is very popular in Iran. Lez can also be prepared with the addition of almonds or coconut.


Europeans liked lokum so much that soon a similarity to this sweet appeared - marmalade. This name comes from the Portuguese marmelo - quince, because marmalade was originally made from quince juice. A similar story happened with sweets, which the French called grillage. In the East it was halva made from coarsely ground nuts. In the countries of the former USSR, chocolate roasted meats are very popular.


In Turkey, in the Havran region, Khoshmerim, a special cheese dessert, has been prepared for five hundred years. According to legend, the girl prepared this dessert for her husband. He just had time to try it when his wife exclaimed: “Hoş mu erim?” (“Do you like it, my husband?”). It was this exclamation that gave the name to the sweet, which is the symbol of Havran.


You can buy it in almost any store different kinds cookies that have quite European names. However, like marmalade and grilled meats, many of them came to us from the East. For example, cookies in the shape of figures - stars, bunnies, crescents, men and the like - are called shakers. And cookies in the shape of flowers with jam or preserves in the middle are kurabiye.


A very popular cookie in Afghanistan is called “kolchae khatai yo abe dandan”, which literally means “cookie that melts in your mouth”. For preparation, flour, powdered sugar, butter, pistachios and cardamom are used. The cookies turn out crumbly and really melt in your mouth.


Yes, many types of sweets and cookies are known and loved in Europe, but pies are less known or unknown at all. For example, kyata is the national confectionery of Transcaucasia. These are layer cakes or pies filled with butter, flour and powdered sugar.


And in the most popular collection of oriental tales, “A Thousand and One Nights,” the story about Maruf the Shoemaker mentions kunafa with bee honey. It is a sweet made from nuts wrapped in thin vermicelli or kadaif dough.


Two types of kunafa are popular in Syria: mabrume - vermicelli with nuts and white yogurt and nablusiya - vermicelli with hot cheese, drizzled with syrup. Kunafa with semolina cream is popular on the Arabian Peninsula. In Turkey, kadaif dough is first prepared for kunafa. Then they put some of the dough on a baking sheet, add the filling, cover it with dough on top and bake - this is what you get: a pie. But even here everything is not so simple. Kunafa is also the name of the dough, and kadaif is the name of the sweet. Most likely, such confusion is due to the peculiarities of translation.


It is common knowledge that the most popular drink in the East is tea. The teahouse serves sweets for tea,
It is often drunk as a snack with sugar. However, there is sweetness that can replace sugar. It is called “tut” and is prepared from almond powder, chopped pistachios, cardamom powder, powdered sugar and rose water. Some types of sweets are prepared for the holidays. For example, jelabi is a national sweet from Afghanistan. It is being prepared for the spring holiday of Navruz. But most of all, a wide variety of sweet dishes are prepared in the month of Ramadan. Every evening at sunset, it is time to break the fast after the day's fast. Housewives prepare delicious dishes to please relatives and friends. Both aromatic soups and delicious dishes from meat, and, of course, traditional sweets.


IN different countries They prepare baklava, Turkish delight and many other sweets. But there are also those that are prepared only during Ramadan. So, for example, in Turkey it is gullach - soft, milk-soaked layers of rice dough sprinkled with pomegranate seeds. On the Arabian Peninsula they prepare shbakiya - a sweet made from sesame and butter with the addition of cinnamon, anise, and saffron. In the United United Arab Emirates preparing semolina cake with pistachios and almonds. In some recipes for this cake, the authors advise adding pine nuts instead of almonds.


Zulbia, okra and gush-e fil are popular in Iran. Zulbia is prepared from yogurt, starch, flour, butter, with the addition of saffron. Okra is a very easy to make sweet made from flour, eggs and butter. Gush-e fil, like zulbia, is prepared on a yogurt base with the addition of eggs and flour. What all these dishes have in common is that after cooking, they are dipped in a thick syrup of sugar, honey, rose water and lemon juice.


In Lebanon, during Ramadan, they prepare jaleb - a compote of dried dates, with the addition of raisins, almonds and pine nuts. And as for sweets, they serve ataif - pancakes with cream and cottage cheese, doused with sugar syrup. The month of Ramadan ends with the holiday of breaking the fast (Turkic: Eid al-Fitr), for which these and other sweets are also prepared. And in Turkey, on this day there is also a sugar festival - Sheker Bayram.


There are a huge number of sweets and it is impossible to even just list their names within the scope of this article. In conclusion, I would like to quote folk wisdom: “ Various dishes are called food, and sweets are called delicacies. And they don’t eat the delicacy, they enjoy the delicacy”...

“If you want to steal a girl’s heart, comfort a crying child, or earn the respect of a gray-haired old man, just treat them to their favorite sweets,” says an old Arabic proverb.

Experts say that one of the most ancient oriental sweets is halva. The first mention of it dates back to the 5th century BC. e. Halva appeared on the territory of modern Iran, from where its recipes eventually spread throughout the Middle and Near East. In the old days, this delicacy was prepared by skilled kandalatch confectioners.
It turned out airy and literally melted in your mouth. However, in order to understand how halva is born, it is worth trying to make it yourself. Just don't be alarmed - you won't have to spend hours waving a spoon, whipping up the sweet mass (as Shackles did). Fortunately, today many lightweight recipes have been invented. All you have to do is choose the one you like.
In the countries of the Arab East, nougat has also always been revered - this delicacy was called “the heavenly delight of the padishahs.” This is how the “delight” was prepared: beat into thick sugar syrup egg whites, boiled the mixture, poured candied fruits and nuts into it, thoroughly mixed the viscous mass, flavored it with lemon zest or vanilla and immediately poured it onto an oiled marble board. The nougat was then leveled using wooden spatulas, allowed to harden and cut into small pieces, which were rolled in powdered sugar. Other famous oriental sweets: sherbet - a creamy fondant mass with nuts and pieces of fruit, shaker - butter cookies in the form of balls, crescents or bars, kurabiye - shortbread cookies with jam and kozinak - sunflower or sesame seeds, peanuts or puffed rice in frozen caramel syrup.
Turkish delight occupies a special place in the sweet family. According to legend, its recipe was invented by a young chef named Ali. Once upon a time, there lived in Istanbul a capricious ruler whom even the most skilled cooks could not please. Knowing that the Sultan loved sweets, they prepared wonderful dishes for him day and night. However, the ungrateful ruler rarely praised the cooks and always demanded new delicacies. And then one day an inventive young man mixed water, sugar, honey, rose petal syrup and crushed almonds, boiled the mixture in a pot, cooled it, cut the sweet layers into thin strips and sprinkled them with powdered sugar. The novelty brought the bishop into indescribable delight - it turned out to taste great and very soft. WITH light hand Sultan Ali's invention was called “Turkish delight” (from the Turkic “rahat lokum” - “light (convenient) pieces”) and soon began to enjoy enormous popularity among the Turkish nobility. Lukum was kept in boxes like a jewel, and some even attributed divine origin to this sweetness.
POMEGRANATE TURKEY LOKUM
For 5 persons:
pomegranate juice - 1 cup, sesame seeds - 0.5 cups, hazelnuts - 1.5 cups, sugar - 4 cups, corn starch - 1 cup, citric acid - 2 tsp.


Combine sugar, half the citric acid and 1 cup of water in a saucepan. Boil. Heat until thickened, about 30 minutes. In another saucepan, mix starch, juice, 2 cups of water and the remaining citric acid. Boil and cook for 3-5 minutes. Pour sugar syrup into the starch mixture. Cook over low heat for 30-35 minutes until the mixture becomes homogeneous and smooth. Roast the hazelnuts in the oven. Add nuts and sesame seeds to the pan and stir. Pour the mixture into the mold. Cover with film and leave in the refrigerator overnight. Cut the dish into squares and serve.
CHUCK-CHUCK
For 3 persons: wheat flour - 2.5 cups, eggs - 3 pcs., milk - 3 tbsp. l., sugar - 6 tbsp. l., baking powder - 1 tsp., honey - 4 tbsp. l., vegetable oil - 500 ml, salt - 1 tsp.


Sift the flour. Add salt, baking powder, 1 tbsp. l. Sahara. Mix. Add eggs and milk. Knead the stiff dough. Leave for 30 minutes. Roll out the dough into a thin layer. Cut into small strips approximately 0.5 x 1.5 cm. Heat the oil in a deep saucepan. Drop strips of dough into deep fat in small portions and fry until golden brown. Remove with a slotted spoon and place on a napkin. Pour sugar into a saucepan with 4-6 tbsp. l. water. Melt the sugar over low heat. Add honey, cook for 10 minutes. Pour the prepared syrup into the bowl with the fried dough and stir. Place in a heap on a dish, press down, and refrigerate for 3-4 hours. Garnish with a mint sprig if desired.
NUT NOUGA
For 4 persons: hazelnuts - 100 g, peanuts - 200 g, rice flour - 30 g, starch syrup - 0.5 cups, eggs - 2 pcs., honey - 3 tbsp. l., sugar - 2 cups, butter - 50 g


Melt honey in a water bath. Combine honey, molasses and sugar in a saucepan. Pour in 100 ml of water. Bring to a boil, keep the syrup on the fire for 10-15 minutes. Separate the whites from the yolks. Beat the whites into a strong foam. Pour the syrup into the egg whites in a thin stream, continuing to beat. Add nuts and soft butter to the mixture. Mix. Line the pan with parchment paper and sprinkle with half the flour. Post the mixture. Sprinkle with remaining flour and cover with paper. Leave in a cool place for 4-5 hours until hardened.
HALVA WITH ALMOND
For 6 persons: peeled sunflower seeds - 5 cups, almonds - 0.5 cups, flour - 2.5 cups, sugar - 3 cups, sunflower oil - 1 cup


Dry the seeds in the oven. Pass through a meat grinder twice. Brown the flour in a frying pan without oil. Combine crushed seeds and flour. Pass through the meat grinder again. Pour sugar into a saucepan, pour in a glass of water. Bring the syrup to a boil and cook for 10-15 minutes until the sugar is completely dissolved. Cool. Pour the mixture of seeds and flour with oil and prepared syrup. Add almonds. Knead thoroughly. Place in a mold, cover with film. Place in the refrigerator under a press for one and a half to two hours.
BAKLAVA WITH PEANUTS AND PISTACHIOS
For 10 persons: phyllo dough - 400 g, pistachios - 100 g, peanuts - 300 g, honey - 500 g, powdered sugar - 8 tbsp. l., butter - 400 g


Defrost the dough. Grind the peanuts and pistachios in a blender. Mix peanuts with powdered sugar. Melt the butter and grease the pan with it. Place a sheet of dough, cover with butter and chopped peanuts. Alternate layers until the form is filled. Grease the last sheet with oil, sprinkle with peanuts and pistachios. Cut into squares. Bake in the oven for 35 minutes at 180°C. Place honey in a saucepan and add water (100 ml). Bring to a boil, cook for 10 minutes. Pour honey syrup over baklava. Cover with foil and leave overnight.
MABRUMA WITH PISTACHIOS
For 4 persons: pistachios - 200 g, flour - 400 g, eggs - 2 pcs., sugar - 2 cups, butter - 200 g, sunflower oil, salt


Sift the flour. Add eggs, 300 ml water, a pinch of salt. Knead the batter. Pour it into a piping bag with very thin hole. Grease the frying pan with sunflower oil. Heat up, reduce heat to medium. Using quick movements, pour the dough in a narrow stream to form thin strips. Brown for 5-10 seconds on one side. Remove from heat. Fry all the dough in this way (if desired, you can replace it with store-bought frozen kadaif dough). Peel the pistachios, dry them in the oven, and chop them. Separate a small part of the dough and add some nut filling. Roll into a tight tube. Form similar rolls from the entire dough. Place in a form greased with sunflower oil. Melt butter, cool. Water the preparations. Bake at 200°C until golden brown. Pour sugar into a saucepan, pour in 200 ml of water. Bring to a boil, cook the syrup for 10-15 minutes. Pour the finished dessert over the cooled syrup and leave for 2-3 hours. Cut and serve.
BAKLAVA WITH WALNUTS
For 12 persons: flour - 600 g, walnuts - 500 g, milk - 200 ml, sour cream - 100 g, eggs - 4 pcs., dry yeast - 7 g, sugar - 450 g, honey - 500 g, butter - 230 g, sunflower oil - 20 g, salt


Dry the nuts in the oven and crush them. Combine with sugar. Place the honey in a saucepan and add 100 ml of water. Bring to a boil and cook until thick. Dissolve yeast in 1 tbsp. l. milk, leave for 15 minutes. In a separate bowl, mix 2 eggs, sunflower oil, sour cream, remaining milk, a small piece of butter and a pinch of salt. Mix. Add flour and yeast. Knead the dough. Remove for 2 hours. Knead again and let rise. Divide the dough into 10-12 parts. Melt the butter and cool. Grease the baking dish. Roll out a piece of dough into a thin layer and place in a mold. Grease with butter and sprinkle with nut filling. Repeat until the form is filled out. Brush the last layer of dough with egg yolks. Cut the baklava into squares. Place in the oven preheated to 180°C. After 45 minutes, remove and pour honey syrup over the baklava, trying to get into the cuts. Leave the dessert in the mold for 3-4 hours to soak.
HALWA "ZEBRA"
For 3 persons: sesame seeds - 2 cups, flour - 1 cup, sugar - 0.5 cups, cocoa - 0.3 cups, sunflower oil - 100 ml


Grind sesame seeds in a coffee grinder. Brown the flour in a frying pan. Combine with ground sesame seeds. Grind again in the coffee grinder. Divide the mixture into two parts. Add cocoa to one and mix. Pour sugar into a saucepan and add half a glass of water. Bring to a boil, heat for 10-15 minutes. Pour oil and syrup equally into both parts of the sesame-flour mixture. To stir thoroughly. Place the mixture in parts into the mold, alternating light and dark (with cocoa). Press down and cover with film. Place in the refrigerator under pressure for 2 hours.