Vanilla halva 450 g

Halva is made from 60% sesame, and we can choose from various flavor combinations, such as vanilla, cocoa, almonds, chocolate, cranberries, and biscuits.

According to Mr. Andreas Thomopoulos, a renowned Greek endocrinologist-diabetologist-dietitian, halva has significant health benefits, e.g., it acts against hypertension and aids in the proper functioning of the immune system.

In our daily diet, halva can be combined with yogurt and fruits, or whole-grain pancakes. According to experts, combining halva with fresh or dried fruits and whole-grain bread is part of a balanced diet: it strengthens the body and boosts energy.

FOR THE HEART AND MIND: Sesame contains B vitamins, phosphorus, and polyunsaturated fatty acids, which contribute to better heart function. Thanks to its iron content (prevents anemia), calcium, and other precious metals and minerals, it helps in the proper functioning of metabolism and strengthens bones.

Halva is also a source of fiber, which lowers bad cholesterol (LDL) levels in the blood and aids digestion. Sesame contains natural antioxidants, vitamin E, and selenium, which help fight free radicals that accelerate skin aging.

Properties and beneficial effects of sesame-based products:

• Fights Cholesterol
• Strengthening the proper functioning of the immune system
• Prevention of cataracts
• Assistance in the treatment of diabetes
• Combating hypertension
• Contributes to the treatment of atherosclerosis
• Contributes to the proper functioning of the liver

Ingredients: Sesame, sugar, glucose syrup, vanilla.

Depending on the flavors, additives: almonds, cranberries, chocolate, cocoa, biscuits.

The traditional method of preparing halva is quite difficult:

1. Sesame is rinsed with physiological saline to remove all foreign bodies, then collected in special baskets.
2. Then, it is rinsed 2-3 more times to remove salinity.
3. Baking takes place in a special tube called a "psistiria" where special "wings" move the sesame to prevent it from burning.
4. Tahini (sesame paste) is prepared from roasted sesame using millstones, which is then placed in a semicircular copper vessel called a "pasimi."
5. Separately, sugar is boiled with water until it reaches a caramel consistency, to which (after reaching 115 degrees) the previously prepared "tahini" sesame is added.
6. Then, a worker puts on special canvas gloves, reaching above the elbows, and begins to knead the "dough."
7. Kneading is particularly difficult because the mixture's temperature is around 80 degrees, very hard to endure, and requires skillful handling and great patience to achieve the best possible results in halva quality.
8. Kneading halva lasts about 30 minutes, after which the still-warm halva is weighed and packaged by hand.