Last February, Debbie Boyadjian wrote to The ArmenianKitchen.com looking for a recipe for St. Sarkis Halva. After an exhaustive search, I was able to fulfill her request. St. Sarkis Day is one of those “moveable” celebrations on the Armenian Church calendar – this year falling on Saturday, February 19th.
St. Sarkis |
I received Zarmine (Zee) Sahakian’s St. Sarkis Halva recipe and photo of the final product to share with you.
Mrs. Sahakian’s St. Sarkis Halva |
Zarmine “Zee” Sahakian’s Sourp Sarkis Halva recipe
Invert the complete sheet of sesame covered mixture onto a flat work surface.
Moving quickly to prevent the sheet from getting hard, add filling (walnuts, pistachios, etc.) and roll.
Cut 1.5 inches apart and refrigerate.
PS: I received an anonymous tip – Adding a hint of ginger will elevate the halva to another level.
Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…
I don’t know about you, but in our family, we’re all about tradition when…
It’s that time of year again! St. Sarkis Day, the moveable feast day on the…
Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…
With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
This website uses cookies. find out more.
View Comments
Delicious with ginger what a wonderful tip. .big hit at our St.Sarkis celebration.
I just made the recipe yesterday. My family loved it. The ginger really made it over the top. Can't wait for this weekend. I volunteered to bring the halva to our celebration. I am making more. Great tip thanks for sharing.
The halva my Armenian grandmother used to make only used about 3 ingredients: butter, flour ans sugar. All fried on stove top and then poured on a plate to allow it to cool. Cut into diamonds and enjoy. Not good for you, but so good!
This is the closest recipe I could find online:
http://www.news.az/recipes/22380