Halvah is a multicultural sweet confection present in Jewish and Arab cuisines. This type of halvah has a crumbly texture as it is made from tahini (sesame seed paste). It can be stored for a good while in the fridge, so it is a great option to make ahead of time and keep on hand for when guests come over.
Reprinted from “Feeding Women of the Bible, Feeding Ourselves” by Kenden Alfond. Copyright (c) 2020 Kenden Alfond, reprinted with permission from Turner Publishing Company, LLC. ALL RIGHTS RESERVED.
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Honey Halvah
Make this sweet treat at home and keep it in the fridge!
- Total Time: 1 day
- Yield: Serves 8-10
Ingredients
Units
- 1 cup honey
- ¾ cup smooth tahini
- ½ cup slivered almonds, toasted
- 2 tsp rose water (optional — you can replace with 1 tsp vanilla extract or ¼ tsp almond extract)
Instructions
- Add the honey to a small pot with a candy thermometer attached and place over medium heat. Heat until the honey reaches 240°F.
- While the honey is coming up to temperature, give the tahini a good stir, making sure it’s even and no oil is separating, then set it aside in a second small pot.
- Once the honey reaches temperature, set it aside and clean the candy thermometer.
- Place the candy thermometer into the pot with the tahini and place over medium heat. Heat the tahini until it reaches 120°F.
- Pour the warmed tahini into the honey and mix well with a wooden spoon until the mixture becomes really smooth and shiny. It may take a few minutes, but eventually the mixture will come together.
- Stir in the rose water and almonds, if using, and continue stirring until it becomes fairly stiff, around 5-7 minutes.
- Pour the mixture into a loaf pan lined with parchment paper. Set it aside to cool to room temperature, then transfer into the fridge for 24-36 hours. This will allow the halvah to form sugar crystals and reach the desired crumbly texture.
- Slice with a sharp knife and store any leftovers in the fridge.
Notes
The halvah needs to set in the fridge for 24-36 hours.
- Prep Time: 10 minutes plus 24 hours setting time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Easy
- Cuisine: Middle Eastern
I followed the recipe exactly ( did not use the optional ingredients ). Mine is more like a fudge than a halva. Thick and sticky, not crumbly or light. It tastes great!! But not what I was hoping for.
The picture shows layers but there are no layers built in the recipe. Does it separate like that? Or is there something else that is not included in this version of the recipe?
Hi Mary, this is the way the halvah looks once it is set. Enjoy.
Hi Mary, could it be the layers you are seeing in the picture is that pieces have been cut and arranged on a plate to look lovely, and it appears layered? My apologies if this is not what you’re asking. Images are funny like this.
Hi. Its a problem with the picture. The picture is actually of slices angled and laying on each other. Looking forward to making this recipe.
I would assume you could use Sorbitol ie sugar alcohol instead of honey for diabetics. I’m not sure if it would come out crumbly. The same consistency as regular Halvah. Any ideas for Diabetics?
Hi Zee, we haven’t tested the recipe with a honey substitute but please let us know how it turns out if you do.
Mary,
I had to look at the picture really carefully to realize that those are just slices. The lighting makes it look like layers.