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Halvah recipe

A favorite dessert in the Middle East.

Recipe: Halvah

3 cups sesame seeds
3/4 cup tahini (sesame seed paste)
1/2 cup granulated sugar
1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

  • In a skillet, heat sesame seeds over mediumheat until lightly toasted. Once cooled, add sesame seeds toa food processor one cup at a time and blend.
  • Add tahini, sugar, honey, cinnamon andallspice and pulse until mixture is thick and nearly solid.
  • Line a baking pan with parchment paperor plastic wrap and press mixture evenly into pan. Cover andrefrigerate until firm.
  • Cut into squares and serve.

    Makes ? servings.

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    Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture. Heat honey on medium heat until your candy or instant-read thermometer reads 240? F, or indicates the soft ball stage of candy making. To confirm that you are at the soft ball stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.


    Each culture has its own halvah, united only by name which derives from the Arabic word for sweet and the fact that each is a sweetened candy or dessert, often an ancient and beloved recipe. Did you like this article?

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