rose and honey halvah

How to Make Honey Halvah

Sweet, sticky, and surprisingly easy to make at home!

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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rose and honey halvah

Honey Halvah

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3 from 1 review

Make this sweet treat at home and keep it in the fridge!

  • Total Time: 1 day
  • Yield: Serves 810 1x


Units Scale
  • 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)


  1. Add the honey to a small pot with a candy thermometer attached and place over medium heat. Heat until the honey reaches 240°F.
  2. 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.
  3. Once the honey reaches temperature, set it aside and clean the candy thermometer.
  4. Place the candy thermometer into the pot with the tahini and place over medium heat. Heat the tahini until it reaches 120°F.
  5. 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.
  6. Stir in the rose water and almonds, if using, and continue stirring until it becomes fairly stiff, around 5-7 minutes.
  7. 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.
  8. Slice with a sharp knife and store any leftovers in the fridge.


The halvah needs to set in the fridge for 24-36 hours.

  • Author: Kenden Alfond
  • Prep Time: 10 minutes plus 24 hours setting time
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Easy
  • Cuisine: Middle Eastern


Leave a Comment

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  • Linda

    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.

  • Mary

    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?

    • The Nosher

      Hi Mary, this is the way the halvah looks once it is set. Enjoy.

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