Editing Halva (section)

{{Short description|Confections often made from nut butters or flours}}
{{Use mdy dates|date=June 2019}}  <!--- non-MDY dates were YMD/IOS -->
{{Infobox food
| name             = Halva
| image            = File:PistHalva.jpg
| caption          = 
| place_of_origin  = [[Persia]]<ref name=":0">{{Cite web|last=Foundation|first=Encyclopaedia Iranica|title=Welcome to Encyclopaedia Iranica|url=https://iranicaonline.org/|access-date=2021-04-23|website=iranicaonline.org|language=en-US|quote=The origin of ḥalwā in Persia dates from the pre-Islamic period. References are found in the Middle Persian text of Xōsrōv ud rēdak (ed. Monchi-zadeh, secs. 38-40) to two kinds of sweetmeats (rōγn xwardīg): (1) summer sweetmeats, such as lōzēnag (made with almond), gōzēnag (made with walnut), and čarb-angušt (made from the fat of bustard or gazelle and fried in walnut oil); and (2) winter sweetmeats, such as wafrēnagītabarzad flavored with coriander (gišnīz ačārag). Many references are found to ḥalwā in classical Persian texts, but rarely do they provide details concerning ingredients.}}</ref><ref>{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|language=en|quote=Halva is a dense confection. The original type is grain based, typically made from semolina, and another kind is seed based, notably made from sesame seeds. Origin: Persia}}</ref>
| region           = [[Middle East]], [[South Asia]], [[Central Asia]], [[Eastern Europe]], [[Balkans]], [[South Caucasus]], [[North Africa]], [[Horn of Africa]]
| type             = Confectionery, [[dessert]]
| served           = Cold
| main_ingredient  =
| variations       = 
| calories         = 
| other            = 
}}
'''Halva''' (also '''halvah''', '''halwa''', '''halua''',<ref name=NYT.Nos>{{cite news |last=Clark |first=Melissa |date=March 24, 2004 |title=For Halvah, Use 1/2 Cup Nostalgia |url=https://www.nytimes.com/2004/03/24/dining/for-halvah-use-1-2-cup-nostalgia.html |work=The New York Times |access-date=November 15, 2020}}</ref> and other spellings; {{langx|ar| حلوى}}) is a type of [[confectionery]] that is widely spread throughout the [[Middle East and North Africa]], [[Eastern Europe]] and the [[Balkans]], [[Central Asia]], and [[South Asia]]. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, [[turmeric]] powder, and sweetened with sugar.<ref name="Davidson">{{cite book
   |first=Alan |last=Davidson |author-link=Alan Davidson (food writer)
   |title=The Oxford Companion to Food |publisher=Oxford University press
   |year=1999 |location=Oxford |pages=378
   |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA378
   |isbn=0-19-211579-0}}</ref><ref>{{cite book |last1=Sharar |first1=Abdul Halim |title=Lucknow: the last phase of an oriental culture |date=1994 |publisher=Oxford University Press |page=165 |isbn=9780195633757 |url=https://books.google.com/books?id=NgcWAQAAMAAJ&q=origin+of+Halva}}</ref><ref>{{cite book | last=Hosking | first=R. | title=Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 | publisher=Prospect Books | series=Proceedings of the Oxford Symposium on Food and Cookery Series | year=2010 | isbn=978-1-903018-79-8 | url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202 | access-date=2022-04-11 | page=202}}</ref><ref>{{cite web |url=https://www.chabad.org/recipes/recipe_cdo/aid/4451547/jewish/How-to-Make-Halva-at-Home.htm
   |title=How to Make Halva at Home
   |first=Miriam|last=Szokovski}}</ref>