Sesame tahini halva recipe
Although halvah is a general term used around the world for a dessert with a flour or nut butter base, most of us know it as a sesame confection found throughout the Middle East.
Ingredients
2 cups honey
1 teaspoon vanilla extract
1 1/2 cups pistachios (toasted and unsalted, or almonds)
2 cups tahini (stirred until smooth)
Steps to Make It
1. Gather the ingredients.
2. Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the “soft ball” stage. (The soft ball stage is when syrup is dropped into cold water and forms a soft, flexible ball.)
3. Allow the honey to cool slightly and add the vanilla and nuts.
4. Gently fold in the tahini and stir until the mixture is well blended.
5. Lightly oil a 6-cup mold, loaf, or cake pan.
6. Pour the mixture into the pan and cool completely.
7. Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.
8. Cut the halvah while it’s cold, but serve at room temperature. The halvah will keep in the refrigerator for months.
9. Enjoy!
Tips
- If you don't have any experience in candy-making, then it is crucial that you use a candy thermometer to make sure you have reached (and not surpassed) the soft-ball stage.
- It can be a challenge to achieve the flaky texture found in Israeli halvah, so if your version ends up having more of a fudge- or caramel-like consistency, don't fret—it will still have that delicious, signature taste.
- The toasted nuts contribute to the rich taste of this treat. To toast the pistachios, place in a single layer on a baking sheet and put in a 350 F oven until golden brown, about 7 minutes or so. Check often to make sure the nuts don't burn.
Hi this is the best site for genuine recipes, million thanks, samiha
ReplyDeleteI tried the Honey Sesame Halva recipe and loved the taste, but it didn't crystalize as the recipe said would,and it stayed soft. I cut it into squares when cold but at room temps, the squares spread and no cut lines remained. I followed the recipe closely. I'd love to make this for gifts, but it isn't suitable like this. Can you help?
ReplyDeleteBev; The temperature stated in the recipe is too low. Instead of 240F raise the temperature to about 270F and you will find the result much more firm. Hope that helps. Former Halva maker.
DeleteYou are quite right, Bev. I know this from experience. Regardless of the temperature, honey does not behave like sugar. In fact, you don't even get a syrup, it goes like water. That's why I have been experimenting to make a honey halva that sets. Haven't cracked it yet!
DeleteRaphael
perhaps a set honey would do better?
DeleteThis version of halva uses honey which spreads at room temperature. So, it should be cut while it’s cold, but serve at room temperature. If you use 2 cups of tahini in this recipe, it will become more firm (make sure you use good quality honey and tahini).
ReplyDeleteAny how, I recommend other variations of halva for gifts. Good luck
I look forward to trying to make this!
ReplyDelete@Bev: be sure you cook the honey long enough to reach the stage it will crystalize when cooling-use 2 testing methods-don't trust one thermometer. Also, there might be too much oil in your tahini-try another brand.
ReplyDeleteIf the temp is raised to 130C it will turn out harder. How much oil is present in the tahini doesn't affect the hardness. Make sure you mix the tahini well before proceeding. This is excellent if eaten with hard crust bread.
ReplyDeleteAny one, would using freshly ground sesame seeds work better then tahini for texture?
ReplyDeleteIf you were to add flavorings, at what point would you add them? ie cocoa or unsweetened chocolate--with the honey before bringing to soft ball, or later, with the nuts, or even later, with the tahini? Or melt the chocolate with the tahini and add them together to the honey caramel? I am thinking of using maple syrup though, instead of honey...and we'll see if it works, because that's almost like making maple sugar candies and adding tahini.
ReplyDeleteTo add flavoring,after you stir the tahini and honey, thoroughly incorporate the cocoa into the batter.
ReplyDeleteThis recipe doesn't work. Heating it to soft ball stage doesn't make the honey hard when it cools. That crap about crystallizing is BS-you simply arent heating the honey long enough.
ReplyDeleteWow, a little worked up over a recipe???
DeleteMake sure you are using genuine honey. Get it from a bee keeper or someone you trust. Otherwise there may be corn syrup and who knows what else in it.
DeleteOnly in America.... :-)
DeleteIn Europe, honey is honey is honey.
to make sugar crystals the easiest way is to throw in a pinch of granulated sugar when mixing in the nuts...sugar crystals will form as they will have a starter not unlike adding a culture to milk to make yougert.
ReplyDeleteHere in Australia, you can buy at a good Greek or specialty deli' a Halva cake it is just so yummy,I have been told it comes from Greece,it is on a cake stand and normally you buy it as you would a slice of cake it is very fresh.. does anyone out there now how to make this Halva cake? it has a crystallized texture,it also seems to have a really good quality dark chocolate in it as well as nuts. hope some one out there knows this Recipe.
ReplyDeleteThat is the recipe I'm looking for. I bought some of the real good stuff at the Queen Vic Markets yesterday and I wondered if I could make it.
DeleteJust yesterday I visited our local Greek Store and all the Greek Grandma's were there. They make the fresh pitas AND the Halvah and it was on a cake stand too ;-) I got a hunk of Pistachio Halvah and it was divine! The Grandma's are very friendly, and I will ask them for their recipe when I next visit. (Lived in Oz 6 months and loved it)
DeleteI am looking forward this ! :)
ReplyDeleteHoney is poisonous when heated over 40oC!! Is it possible to use the honey cold?
ReplyDeleteIn this recipe, unfortunately the honey should be heated. But here is another version of halva which does not use honey, you can try: Turkish Sesame Halva/Tahini Halva
DeleteYou have to eat Gallons of heated honey for the poisons to affect you!
Deletehttp://dawn.com/2011/01/09/myth-buster-want-some-honey/
DeleteOverheated honey is not poisonous. It simply loses its healing qualities - the enzymes die, that's all. If overheated honey was poisonous so would be all cakes and pastries that use honey, all stir fry sauces that use honey, and we all would be dead!!! :-)
Deleteyou can make a nice spread by mixing Tahini with honey - great with fingers of warm pitta bread.
ReplyDeleteAs far as I know heating honey does distroy some of its health beifits, and affect it's keeping properties - so as a bee keeper I can't sell honey heated over a certain temp, however it does not make it poisonous - other wise you couldn't have honey cake and lodes of other rescipies
Thank for sharing this valuable information about honey.
DeleteI don't understand, the halva I'm used to is dry and crumbles when you eat it, and almost melts in your mouth. The halva I'm used to is the kind shown in the upper-left of the photo.
ReplyDeleteBut when I tried this recipe, it came out like the square caramel candies or toffee. It was really hard to cut at cold temperatures and didn't taste like the halva I'd had before.
Did I do something wrong, or is the photo above not the same halva as the recipe?
Maybe the following
Deletehalvah recipe is similar to the one your are used to OR the following Homemade halvah
I wish you the best, hoping that one of the previous recipes is what you are looking for
This is exactly what happened to me. Next time I tried I used more tahini than honey (wasn't writing any proportions but I had 1 jar of tahini, about 3/4 smaller jar of honey so I'd say the proportion was about 4 parts of tahini to 3 parts of honey. I poured the honey and heated it only to the stage when it started foaming and bubbling. I stirred in the tahini. I didn't heat the tahini. I stirred for a little longer and poured into a baking tin that was lined with plastic wrap. I cut it after 48 hours - it begun developing the crystally crumbly structure. I've just eaten the rest of it, 5 days after making and the texture has developed some more. So my experience is - use less honey than tahini, do not heat the honey to the 115C but less, and leave in the fridge for a week to cure. I will try again because now I feel encouraged. My first attempt was greasy, gluey and way too sweet. I know that halva needs to be sweet, but that first batch was too much.
DeleteAs someone pointed out above, this recipe doesn't work.
DeleteThis is what seems to work for me to get flaky structure, but I'm not using honey.
Deletesugar:tahini ratio 1:1
-keep tahini preheated on water bath and stirred to have it homogeneous
-start dissolving sugar in small amount of water and measuring temperature, do not touch the bottom with your thermometer
- have your pistachios prepared
- have your storage tins prepared and oiled (I'm using the little oil from tahini paste)
- add lemon juice to sugar syrup, expect some foaming
- once you are above 100 deg.C add rose water
- prepare yourself for quick action as you approach 117 deg.C
- once you reach 117 deg.C, add pistachios, keep on low heat and stir few seconds so the pistachios heat up to the syrup temp.
- add warmed up tahini and stir very vigorously few seconds, turn off the heat, keep stirring for a while and once you feel that the mixture is getting little bit firmer pour it into your tin
- let it cool slowly at the room temperature, then put into a frudge
Do not judge the result too early, give it at least 24 hours in the fridge. The halva WILL be fudge like in first hours, wait.
And remember that this is a little trial and error recipe.
Good luck.
wow its looks yummy....
ReplyDeletefoods and recipes
I share a link for this recipe on my blog www.HealthyFrugalista.com . It looks delicious! I tried halva for the first time this morning at a Middle Eastern market.
ReplyDeleteI love this recipe. I use less honey, and I also found that when I've used tahini brand that was more oily the oil just gathered on the top of the halva, and I was able to blot it with paper towel.
ReplyDeleteI tried this but it came out like toffee. It was chewy! What happened? Please help! :)
ReplyDeleteHi AP,
DeleteIf you don't mind, I recommend this newly posted halva recipe, it's the best Middle Eastern Halva recipe, quick, easy, and tested.
Here is the link:
Halva Recipe - How to Make Halva
Please try it and let me know. Good luck and best wishes.
Yes, this is closer to the recipe I made up. No cooking, basically just blend tahini with honey until sweet enough, add desired other flavorings such as cardamom or cocoa, and press firmly into a pan or bowl to mold it. Tastes just like commercial halvah.
DeleteFor the lovers of sesame halva, please try the following newly posted recipe, here is the link:
ReplyDeleteHalva Recipe - How to Make Halva
Please try it and let me know about the result
Thanks & regards to all of you
Hi to all
ReplyDeleteI, too, have had problems getting the halwa to set with this type of recipe. In my experience, honey does not boil to a "soft ball" stage. It simply boils and starts to boil over if you let it. Even after the halwa has been in the fridge for 36 hours, it comes out sticky and chewy, just like toffee as others have described, and is very difficult to cut.
I much prefer the grain-based halwas like semolina, wheat flour, corn flour and chick pea flour. I have even used cous-cous.
Regards.
Good work on the blog. It is the second place I turn to each day after powering up the computer and getting a cup of coffee.
ReplyDeleteThanks for following up my blog. I wish you the best.
DeleteDear friends,
DeleteWhat about the essential saponaria? As much as I understand, it is a crucial component as it form an emulsion.
Yossi
I saw it on Andrew Zimmern show,and saw the nuts being ground up the old way. its about time that Americans know more about Arabs and the food they eat. I feel so stupid not knowing! and I am, I must admit it. food is the common factor in getting along with each other. I know what I have been missing all of these years, lots!
ReplyDelete