Hye Thyme Cafe: Chocolate-Almond Imrig Halva

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Sunday, April 14, 2013

Chocolate-Almond Imrig Halva


Chocolate-Almond Imrig Halva


A while back, I received a sample packet in the mail of Chocolate Cream of Wheat.  For most people, that would mean a new breakfast treat, but for me, having grown up eating Imrig Halva, my mind automatically went to dessert.  So, if you're in the mood for a chocolate fix or are in need of a dessert but don't feel like baking, break out the Cream of Wheat!

INGREDIENTS :
2 T butter
2 T almonds, broken (I crushed some sliced almonds)
cayenne pepper (optional)
1/4 t vanilla
1/3 c milk
1 T sugar

In the 2T of butter, sauté the Cream of Wheat and almonds until the almonds start to brown.  Be sure to stir frequently to prevent the cocoa from scorching.  If you like a little heat with your chocolate, add a sprinkle of cayenne.

In a separate pan (or a measuring cup in the microwave), heat the milk with the 1T of sugar, to dissolve the sugar. 

Once the almonds have browned and the milk has been warmed, remove both pans from the heat, stirring the milk into the Cream of Wheat and adding the vanilla.

Cover and set aside for 5" or so to give the milk a chance to be absorbed. 

Fluff with a fork and enjoy.


Heat 2T butter.
Saute the cream of wheat and almonds with a dash of cayenne.

Warm the milk to dissolve the sugar.
Stir into the chocolate mixture, cover and set aside.


Fluff with a fork and enjoy.


Should you decide to make a larger batch, you can refer to the original Imrig Halva for ratios.  One packet of Cream of Wheat is just shy of 1/4 c.  Just be sure to decrease the sugar, because the Chocolate Cream of Wheat already includes sugar.



7 comments:

  1. I've never seen Cream of Wheat in a recipe, this is a really nice find!

    ReplyDelete
    Replies
    1. There are only two things I have ever used it in - the original version of Imrig Halva, and some also goes into my Spinach Pie/Spanakopita filling.

      Delete
  2. I've pinned both of your Halva recipes to try this weekend. I wonder how it compares to the packaged stuff I buy at the grocery store... LOVE that stuff!

    And congrats on your Liebster award :)

    ¤´¨)
    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤... Jennifer
    Jenn's Random Scraps

    ReplyDelete
    Replies
    1. Two entirely different animals ... unless your stores carry something mine don't. What you usually see in grocery stores and international markets is the sesame version of halva.

      Delete
  3. Hi Chris,
    What a fantastic recipe! We'd love to add it to our website on our recipes page. Can we have your permission to use it?

    ReplyDelete

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