Halva recipes


Recipes for professionals



  • 500ml of water
  • 250g of fine semolina
  • 100g of sugar
  • 250g of Vegetable Praline Hai ProfessionArt
  • 30g of Virgin Sesame oil


In a pot heat up the water with the sugar and when the sugar is dissolved add the semolina and stir until you have a nice thick cream. Take off the stove, spread in a baking tin to cool down and cover with cling film to avoid crust. Once the cream is cold we add the Vegetable Praline Hai ProfessionArt and the Virgin Sesame oil and stir until unified and glossy.

This cream is suitable for filling pies and tarts.


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