Best Honey Sesame Halva Recipes

HALVAH (MIDDLE EASTERN HONEY-SESAME CANDY)

Steps:

• Warm oil in a large heavy skillet over low heat.
• Add flour.
• Stir until thoroughly combined.
• Continue cooking, stirring occasionally, until the mixture begins to turn pale brown.
• Add tahini.
• Stir until the mixture has a uniform color and consistency.
• Turn off heat.
• In a separate small saucepan, bring honey to a boil over high heat.
• Boil for 1 minute.
• Immediately add hot honey to flour mixture.
• Stir until completely incorporated.
• Spread mixture into an ungreased loaf pan and pack down with the back of a spatula.
• Let cool at room temperature for 2 hours or until the pan feels cool.
• It will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted.
• Cover tightly (in or out of the loaf paand store in the refrigerator for up to 2 weeks.
• To serve, cut into thin slices.

HONEY SESAME HALVA

Steps:

• 1. Grease an 8x10x2" rectangular non-stick pan and line the bottom with parchment and oil that too. You can also use a tin with a press out bottom, ramekins or a plastic container.
• 2. If you plan to use nuts in this it would be advisable to toast them at 350'F (180'C). And add them to the Honey syrup while it's still warm. Heat the honey is a medium sized sauce pan. Watch it, it will bubble up so keep a close eye on it.
• 3. I used a candy thermometer and when the temperature of the honey hit 240'F (115'C) the soft ball stage I took it off the heat to cool. If you are going to add nuts to this add them while the syrup is cooling.
• 4. While the honey is cooling, add your flavoring if using. I added some coconut essence to mine. Heat up the sesame tahini to 120'F (50'C) and fold the warm tahini into the warm syrup.
• 5. Once the mixture has cooled, cover it to keep out moister. This gives sugar crystals time to grow in the halva which gives it its distinct texture.
• 6. Enjoy!

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.

HALVA 5 WAYS

Steps:

• Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
• Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
• Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
• Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
• Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
• For Pistachio-Rose Halva
• Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
• Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
• For Cardamom-Chocolate Halva:
• Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
• For Lemon-Poppy Seed Halva:
• Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
• Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
• Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
• For Chocolate-Za'atar Halvah:
• Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.