Eastern sweets with black cumin paste (nigella paste )

1 kg of wheat flour
1 kg of Nazareth black cumin paste ( nigella paste)
1 liter olive oil
2 teaspoon sugar
Pine nuts or peeled almonds
For glaze, sugar syrup
3 cups sugar
1.5 cups water

Preparation:

Mix in a flour mixer, tahini nigella, olive oil and sugar until you get a uniform dough. Spread the mixture in a baking pan and place the pine nuts or almonds on top.
Place in an oven preheated to MAX and wait until the pine nuts or almonds are golden (about 20 minutes).
• Mix in sugar syrup
For glazing:
• Boil the sugar and water in a pot over a low flame until boiling.

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