Honey Halva: Tahini Halva Sweetened with Honey

What is halva

The word halva comes from an Arabic root meaning sweet, and it describes many confections. In India and Pakistan, halwa is often a soft pudding of semolina, carrots or lentils cooked with ghee and sugar. In the Middle East, Turkey, Greece and Eastern Europe, halva usually means the sesame version made from tahini. That flaky, crumbly sesame halva is what most people in the United States picture.

How tahini halva works

Tahini is ground sesame seed paste, rich in oil. When hot sugar syrup cooked to the soft ball stage is stirred in, it begins to crystallize around the sesame, creating the characteristic stringy, flaky texture. Commercial halva often adds soapwort root extract, which creates long fibers, but home halva sets well without it.

Ingredients

You need one and a half cups of well-stirred tahini at room temperature, one cup of honey, a pinch of salt and a teaspoon of vanilla. Optional add-ins include half a cup of pistachios, a teaspoon of cardamom, or cocoa powder.

• 1 1/2 cups tahini, well stirred
• 1 cup honey
• Pinch of salt
• 1 teaspoon vanilla
• Optional pistachios or cardamom

Step by step

Line a small loaf pan with parchment. Put the tahini, salt and vanilla in a heatproof bowl. Heat honey in a small saucepan over medium heat, without stirring, until a thermometer reads 240 to 245°F, about five to eight minutes. Pour the heated honey into the tahini and stir with a sturdy spatula. Within a minute it thickens and pulls away from the bowl. Quickly fold in nuts and press into the pan. Cool, cover and refrigerate overnight before slicing.

Getting the texture right

The honey temperature controls texture. At about 240°F, halva is softer and fudgy. At about 250°F, it is firmer and more crumbly. Do not overmix after the halva starts to seize, or it can become oily. If oil separates, press the halva firmly in the pan and chill; much of it reabsorbs. The Exploratorium describes the soft ball stage.

Flavor variations

Try these combinations:

Choosing tahini

Good halva starts with good tahini. Look for smooth, pourable tahini made from roasted, hulled sesame seeds with a nutty, not bitter, flavor. Stir it thoroughly, since oil separates in the jar. Tahini from Lebanon, Israel, Palestine and Ethiopia is often especially smooth.

Sesame allergy

Sesame is one of the nine major food allergens in the United States, and the FDA requires it to be labeled. Halva is essentially sesame and should never be served to someone with a sesame allergy. Label homemade gifts clearly.

Serving honey halva

Serve thin slices with coffee or mint tea, crumble halva over yogurt and ice cream, or tuck it into a warm pita for a sweet breakfast. Many people enjoy it with dried figs and dates. Our article on honey and figs has more ideas.

Halva traditions

In many Muslim and Jewish households, halva is a staple of celebrations and holiday tables. It also appears in Ramadan iftar spreads, Orthodox Lenten meals, since it contains no dairy or eggs, and Eastern European deli counters. Our article on honey for Ramadan explores honey during the holy month.

Storage

Wrap honey halva tightly and keep it in the fridge for up to a month, or at cool room temperature for about a week. Let it sit out a few minutes before slicing for the best texture.

Portion size

Halva is rich in fat from sesame and sugar from honey. A one-inch slice is a satisfying portion. Enjoy it as an occasional sweet alongside coffee or tea.

Which honey for halva

Raw Orange Blossom Honey, from Florida, adds a citrus-blossom perfume that pairs with cardamom and rose. Raw Wildflower Honey, harvested in New York State, gives a balanced, floral halva. Raw Buckwheat Honey, from New York State, makes a darker halva that loves chocolate and coffee.

The takeaway on honey halva

Honey halva is a simple, two-main-ingredient sweet: heated honey stirred into tahini. Heat the honey to the soft ball stage, mix quickly, press, chill and slice.

Troubleshooting honey halva

If your honey halva never firms up, the honey probably did not reach the soft ball stage; next time, cook it a few degrees hotter. If it is dry and sandy, the honey went too hot or the tahini was thick and old. Fresh, runny tahini and an accurate thermometer solve most problems. Test your thermometer in boiling water first: it should read 212°F at sea level.

Honey for your halva

Make your halva with Raw Orange Blossom Honey or Raw Wildflower Honey. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.