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Halva Farsalon

Farsala’s famous halva, a sweet treat, is soft and oily, made from rice flour, goat butter, sugar, and almonds, cherished during festivals.

Close-up of plate with a piece of Greek ‘Halva Farsalon’ means pan-baked sweet covered with syrup and a sweet spoon
Halva Farsalon or Halva from Farsala

The most famous local product of the town of Farsala is halva. A popular pan-baked sweet found in many varieties in all of the countries of the Balkans, many countries of the Mediterranean and several of the Middle East as far as India and Pakistan. The term for it in these countries is roughly the same, coming apparently from the Arabian root of the same name meaning “sweet”. Already from the beginning of the 19th century, Farsala had become famous for its halva.

Halva Farsalon is the softest of the three types of halva with a substantially oily taste. It is made from rice flour, goat butter, sugar and almond, all mixed in bronze cauldrons. Alternatively, and mainly during Lent, sunflower oil is used rather than butter. It is considered a success when a crust is formed. It is a traditional seek of Farsala and usually sold during festivals.

It has a jelly-like inconsistency with a buttery caramel flavor and most authentic version is found during festivals in Thessaly, and in particular at the popular Halva Festival, organized every September in the town of Farsala.

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