Editing Halva (section)

==History==
Halva originated in [[Name of Iran|Persia]] (modern day [[Iran]]).<ref name=":0">{{Cite web|last=Foundation|first=Encyclopaedia Iranica|title=Welcome to Encyclopaedia Iranica|url=https://iranicaonline.org/|access-date=2021-04-23|website=iranicaonline.org|language=en-US|quote=The origin of ḥalwā in Persia dates from the pre-Islamic period. References are found in the Middle Persian text of Xōsrōv ud rēdak (ed. Monchi-zadeh, secs. 38-40) to two kinds of sweetmeats (rōγn xwardīg): (1) summer sweetmeats, such as lōzēnag (made with almond), gōzēnag (made with walnut), and čarb-angušt (made from the fat of bustard or gazelle and fried in walnut oil); and (2) winter sweetmeats, such as wafrēnagītabarzad flavored with coriander (gišnīz ačārag). Many references are found to ḥalwā in classical Persian texts, but rarely do they provide details concerning ingredients.}}</ref><ref>{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|language=en|quote=Halva is a dense confection. The original type is grain based, typically made from semolina, and another kind is seed based, notably made from sesame seeds. Origin: Persia}}</ref>  By the 9th century, the term was applied to numerous kinds of sweets, including the now-familiar sweetened cooked semolina or flour paste.<ref name="Davidson" /><ref name="Marks_Encyclopedia" />

The first recipes of halva were documented in the 13th century [[Arabic]] cookbook ''Kitab al-Tabikh'' (''The Book of Dishes''), as well as an anonymous cookbook from 13th-century [[Al-Andalus]]. Halva was adopted by the [[Ottoman Turks]], including a sesame-based version, and spread throughout their empire.<ref name="Marks_Encyclopedia" />