Best Halvah Recipes

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

VEGAN SESAME HALVAH

Steps:

• Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds.
• Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.

HALVAH MILLE-FEUILLES

Steps:

• Bake the phyllo:
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
• Make the halvah cream:
• Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
• Assemble the dessert:
• Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE

Steps:

• Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
• In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
• In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
• In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
• Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
• Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

VEGAN BROWNIES WITH TAHINI AND HALVAH

Steps:

• Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
• Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
• Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
• Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

CARAMEL-PISTACHIO TORTE WITH HALVAH AND DARK CHOCOLATE

Steps:

• For crust:
• Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Gather dough into 2 balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
• For filling:
• Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan). Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
• Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick). Remove top paper. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
• Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
• For glaze:
• Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
• Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
• Slice into thin wedges and serve.
• *A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.

HALVAH VANILLA ICE CREAM

Steps:

• In a bowl whisk together the egg yolks, the sugar, the cornstarch, and a pinch of salt and add the milk in a slow stream, stirring. In a heavy saucepan cook the custard over moderate heat, stirring constantly with a wooden spoon, until it comes to a boil, boil it, stirring constantly, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the vanilla, let the custard cool, stirring, and chill it, covered, until it is cold. Stir in the cream, freeze the custard in an ice-cream freezer according to the manufacturer's instructions, and stir in the halvah. (Alternatively, the halvah may be stirred into 1 quart of softened premium vanilla ice cream.) Transfer the ice cream to a metal bowl, freeze it until it is frozen solid, and scoop it into glasses. Spoon the orange honey syrup over the ice cream.

MAISON ALEPH'S SESAME-HALVAH 1,001 FEUILLES

Steps:

• Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners' sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you'll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).
• Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.
• Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners' sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you'll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).
• Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don't remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.
• Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they'll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.

HALVAH 'FUDGE'

Steps:

• Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230°F Remove from heat.
• Add tahini and vanilla but do not mix in immediately.
• Let cool about 2 minutes.
• Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8x8 pan; let cool.

CAROB HALVAH

Steps:

• Mix it all together.
• Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
• Wrap in the waxed paper and keep in the refrigerator.
• Cut off one-inch pieces as needed.
• Variation: Leave out the carob from half the recipe to have two different kinds.

HALVAH

Steps:

• Adult with Child: In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.
• Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.
• Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.
• Child: Let cool, then cut into squares.

HALVAH SHORTBREAD

Steps:

• Preheat oven to 375 degrees F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped pecans or walnuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it. While it is still warm, cut each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.

HALVAH PARFAIT

Steps:

• http://www.foodandwine.com/recipes/halvah-parfait-figs-and-spiced-crumble

BLACK-AND-WHITE HALVAH

Steps:

• Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and 1/2 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
• Meanwhile, place 2/3 cup sugar in a small saucepan and remaining 2/3 cup sugar in another small saucepan. Add 1/4 cup water to each saucepan and set both saucepans over low heat. Cook, stirring with a rubber spatula to dissolve, about 4 minutes. Keep 1 saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248°F, 7-10 minutes.
• Immediately remove saucepan with boiling syrup from heat. Increase mixer speed to medium and gradually stream syrup into white tahini, aiming for the space between the sides of the bowl and the paddle. Beat just until halvah comes together in a smooth mass, less than a minute. (Do not overmix or it will be crumbly.) Working quickly, scrape onto prepared parchment and flatten with spatula until 3/4" thick. Invert a medium bowl over halvah to keep warm.
• Rinse any hardened sugar off thermometer; clip to second saucepan. Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°F, about 4 minutes.
• While the syrup is cooking, briefly beat black tahini and remaining 1/2 tsp. salt in the same bowl of stand mixer (no need to clean it out unless you have lots of hardened sugar stuck around sides) until smooth. Stream in syrup and mix just until halvah comes together in a smooth mass.
• Uncover white halvah (it should still be warm) and scrape black halvah on top; flatten to about the same shape as the white halvah. Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly. Repeat folding and flattening motions 4-5 times, rotating halvah as you work, to create a marbled effect (be careful not to work it too much or mixture will be crumbly). Press into prepared pan. Fold sides of parchment paper over top of halvah and let cool, at least 3 hours.
• Lift halvah out of pan using parchment overhang. Peel away parchment; cut halvah crosswise into 1/2"-thick slices.
• Do Ahead
• Halvah can be made 3 days ahead. Leave in pan. Store tightly wrapped at room temperature.

HALVAH SEMIFREDDO WITH HAZELNUTS

Steps:

• Line a small loaf pan with plastic wrap. In a bowl, mash the halva with a strong fork until crumbled.
• Stir in the nuts (reserve some for topping), while continuing to mash, mixing the nuts and halvah together until almost smooth.
• Beat the cream to soft peaks and fold into the halvah mixture. Pour into the loaf pan and bang the pan on the counter several times to distribute the mixture evenly. Transfer to the freezer and freeze until firm, at least 4 hours. (To keep longer, wrap semifreddo in plastic wrap and keep for up to 1 month.)
• To serve whole, place the frozen loaf in a serving dish. Drizzle chocolate sauce or spoon fruit preserves on top, if desired. Arrange hazelnuts on top and slice at the table. Alternatively, serve as individual slices and pass toppings at the table.

VANILLA ICE CREAM WITH SESAME CANDIES AND HALVAH

Steps:

• Start by placing sesame candies in a large resealable plastic bag. Crush the candies with a rolling pin until broken into small pieces. Divide ice cream among 6 bowls. Top with crushed candy and crumbled halvah. Drizzle with honey.

INDIAN CARROT PUDDING ~ GAJAR HALVAH

Steps:

• 1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter. 2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally. 3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes. 4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.

HALVAH SHORTBREAD

Steps:

• Preheat the oven to 375°F.
• With a food processor, or by hand, cream the butter with the tahini.
• Add the salt and brown sugar. Blend until smooth.
• Sprinkle in the flour, blending well.
• Mix in the chopped nuts. The dough will be very stiff.
• Lightly butter 2 7-inch pie plates or shallow baking pans.
• Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch.
• Press a few whole nuts into the surface to decorate.
• Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown.
• Be careful not to overbake.
• While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.

UKRAINIAN BABA MARY'S HALVAH COOKIES

Steps:

• In a large bowl, mix eggs and oil.
• Incorporate halvah using a hand mixer.
• Add sugar, baking powder, baking soda and flour to make a workable dough.
• Add extra flour if necessary.
• Preheat oven to 350 degrees F.
• Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 15 to 20 minutes.
• Cool completely before eating, at least 30 minutes.
• Makes 3 dozen.
• The Great Canadian Feast.

HALVAH-SESAME SUNDAE

Steps:

• 1. MAKE THE ICE CREAM: Set a fine-mesh sieve over a bowl and set the bowl in an ice-water bath. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar. In a large saucepan, combine the milk, cream and the remaining 1/2 cup of sugar and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the warm liquid into the egg mixture, then return it all to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thickened slightly, about 4 minutes. Strain the custard into the bowl and stir in the sesame oil, vanilla and salt. Let cool. 2. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours. 3. MEANWHILE, MAKE THE TOPPINGS: In a small saucepan, cook the sugar over moderate heat, swirling the pan until melted. Continue to cook, undisturbed, until a deep-amber caramel forms, about 2 minutes. Remove the saucepan from the heat and carefully add 1/2 cup of water. When the bubbling subsides, return the caramel to moderate heat and cook, whisking constantly, until any hardened caramel is dissolved and the sauce is slightly thickened, about 3 minutes. Transfer the caramel sauce to a small pitcher and rinse out the saucepan. 4. Add the heavy cream and honey to the saucepan and bring to a boil over moderately high heat. Remove from the heat and whisk in the tahini. Transfer the tahini cream to a small pitcher. 5. Scoop the ice cream into bowls and drizzle with the caramel and tahini cream. Top the sundaes with the crumbled halvah and crushed sesame candies and serve.