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halavahs

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The answer HALAVAHS has 0 possible clue(s) in existing crosswords.

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Definitions of halavahs in various dictionaries:

noun - a Turkish confection

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Halavahs might refer to
Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) is any of various dense, sweet confections with roots in the Middle East, Central Asia, and India. It is also served in the Caucasus, North Africa, the Horn of Africa, the Balkans, Eastern and Western Europe, Malta and in the Jewish diaspora. In some Indian cultures, the dish is known as a soup-based sweet. Identical sweets exist in other countries, such as China, though these are not generally referred to as "halva". The first known, written halvah recipe appeared in the early 13th century Arabic Kitab al-Tabikh [The Book of Dishes]. * In global, popular usage it means "desserts" or "sweet", and describes two types of desserts:* Flour-based * This type of halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). Its primary ingredients are clarified butter (ghee), flour, and sugar. * Nut butter-based * This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. Its primary ingredients are nut butter and sugar.Halva may also be based on various other ingredients, including beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

Halavahs might refer to

Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) is any of various dense, sweet confections with roots in the Middle East, Central Asia, and India. It is also served in the Caucasus, North Africa, the Horn of Africa, the Balkans, Eastern and Western Europe, Malta and in the Jewish diaspora. In some Indian cultures, the dish is known as a soup-based sweet. Identical sweets exist in other countries, such as China, though these are not generally referred to as "halva". The first known, written halvah recipe appeared in the early 13th century Arabic Kitab al-Tabikh [The Book of Dishes].
* In global, popular usage it means "desserts" or "sweet", and describes two types of desserts:* Flour-based
* This type of halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). Its primary ingredients are clarified butter (ghee), flour, and sugar.
* Nut butter-based
* This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. Its primary ingredients are nut butter and sugar.Halva may also be based on various other ingredients, including beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.

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