Best 3 Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free Recipes
**Iraqi Halwa of Toasted Rice Flour (Halawat Timman): A taste of Iraqi heritage**
Iraqi Halwa of Toasted Rice Flour, also known as Halawat Timman, is a traditional Iraqi dessert that is adored for its unique flavor and texture. This delectable treat is made with toasted rice flour, sugar, ghee, and spices, resulting in a rich and nutty taste. The preparation involves carefully toasting the rice flour until it reaches a golden brown color, infusing it with a delightful aroma. This toasted rice flour is then combined with sugar and ghee, creating a smooth and creamy texture. Spices like cardamom and saffron add a touch of warmth and depth of flavor, making this dessert a true delight for the senses. In this article, we present two variations of this classic dish: the traditional Iraqi Halwa of Toasted Rice Flour and a gluten-free version that caters to those with dietary restrictions. Both recipes offer step-by-step instructions to guide you in creating this exquisite dessert at home.
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
IRAQI RICE (TIMMAN)
Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.
Provided by UmmBinat
Categories White Rice
Time 40m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Wash rice well in a sieve and drain.
- Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
- Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
- Reduce heat to medium low and cover pot tightly for 15 minutes.
- Open pot and fluff rice with a fork.
- Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
- Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
- Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
- Sprinkle over rice and fluff with a fork to incorporate.
- Enjoy with any meat stew, bamia (okra) dish or chicken.
KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)
Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.
Provided by UmmBinat
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
- Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
- In another pan gently fry the onion in the olive oil until transparent.
- Then add the bahrat & turmeric and fry for a further one minute.
- Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
- When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
- Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
- Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).
Tips:
- Use high-quality rice flour. This will ensure that your halwa has a smooth and creamy texture.
- Toast the rice flour until it is a light golden brown. This will give the halwa a nutty flavor.
- Be patient when cooking the halwa. It takes time for the halwa to thicken and become creamy.
- Stir the halwa constantly to prevent it from sticking to the bottom of the pot.
- Add flavorings to the halwa to your taste. Some popular flavorings include cardamom, cinnamon, and saffron.
- Serve the halwa warm or at room temperature. It can be enjoyed on its own or with a cup of tea.
Conclusion:
Iraqi Halwa of Toasted Rice Flour (Halawat Timman) is a delicious and gluten-free dessert that is perfect for any occasion. It is made with simple ingredients and can be easily customized to your taste. Whether you enjoy it warm or at room temperature, this halwa is sure to be a hit. So next time you are looking for a sweet treat, give this Iraqi Halwa a try. You won't be disappointed!
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