Tene Halva is one of the most special halvas of Adıyaman cuisine and it is known that it is not made anywhere else except Adıyaman. It is also true that this halva, which takes its name from the fact that it initially turns into a paste with molasses and turns into grains while cooking (by the skill of the woman who cooks it), is called habbe halva.

Ingredients

• 1 bowl of starch
• 1 bowl of molasses (grape molasses)
• 1/2 liter of water
• 1 bowl of oil
• 100 g walnuts

How It Is Made

Starch, molasses and water are placed in a saucepan over low heat and roasted until the water evaporates. The oil is added to the water-absorbed material, little by little. Meanwhile, the halva on the fire is turned into grains by beating it with the help of the edge of the pot lid. When the halva becomes small particles, it is taken off the heat and served decorated with walnuts or peanuts.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Hekemot
• Elma Kurusu Hosafi
• Yarpuz Salatasi
• Kavurmali Hitap
• Semsek
• Dovmec

Kültür Portalı – original source