Marks, Gil. Encyclopedia of Jewish Food (en anglès). HMH, 2010-11-17. ISBN 978-0-544-18631-6. «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»
Foundation, Encyclopaedia Iranica. «Welcome to Encyclopaedia Iranica» (en anglès americà). [Consulta: 23 abril 2021]. «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.»
