Mahmud Fathalla and his wife Suad Mohammed came to New Zealand from Iraq 17 years ago, escaping the troubles in their home country and joining their sons who were doing postgraduate work here.
Mahmud, now retired, had a job teaching veterinary medicine at Massey University and Suad taught Arabic and Middle Eastern cooking in evening classes. They had lived in the US and Canada, where Mahmud studied before returning to Iraq. When they came to New Zealand in 1996, they could bring only a small bag and had to leave everything else behind.
They are happy here now, although one son with a Kiwi wife lives in Auckland and the other lives in Switzerland with a Swiss wife, Mahmud says. Hallava or halwa is a Middle Eastern and north Indian sweet and can be made from many ingredients, such as semolina, tahini and other nuts, milk or from sweet vegetables like this carrot one.
Carrot hallava
25g butter
cup white sugar (or to taste)
cup cornflour
cup grated coconut
1 tsp vanilla essence
Peel the carrots, chop into pieces then blitz in a food processor. Put into a heavy-bottomed pan with the butter, stir as it heats, then cover and cook on low heat for about 15 minutes or until the carrot is soft when you squeeze a bit between your fingers. You can add a little water if necessary.
When cooked, add the sugar and vanilla, and stir. Don't leave it as the sugar will burn easily.
Mix the cornflour and coconut together then add to the carrot mix. Stir over low heat to cook the cornflour and thicken the mix. When it is thick, spread it in a dish and sprinkle with more coconut or pistachios.
Cut into squares and allow to cool.
Carrot hallava can be eaten as a snack with a fork. It is good with coffee or another drink, or after a meal.
Tips
You can grate the carrot instead of processing it.
You can use more or less sugar depending on your taste, remembering carrots are sweet already.
Your video will be live at: http://youtu.be/t6Jypw659h8