Best 6 Honey Sesame Halva Recipes
Honey sesame halva, a treat that enchants the palate with its sweet, nutty flavor and enchanting aroma, is a culinary testament to the union of two extraordinary ingredients: sesame seeds and honey. This ancient delicacy, tracing its roots back to the kitchens of the Middle East, has captivated sweet lovers for centuries. In this article, we will embark on a culinary journey to discover the secrets of crafting the perfect honey sesame halva, exploring the nuances of ingredient selection, the delicate balance of flavors, and the techniques that transform humble ingredients into a delectable masterpiece. Whether you are a seasoned baker or a novice cook, let us guide you through the steps of creating this timeless dessert, ensuring you savor every bite of this delectable confection.
Let's cook with our recipes!
SESAME HALVA
Steps:
- Heat sesame seeds in a pan over medium heat until slightly toasted.
- After toasting cool them.
- Put these sesame seeds in the food processor and blend them completely.
- Add tahini, sugar, honey, allspice and cinnamon in this blend and again pulse the food processor until a thick (nearly solid) mixture is obtained.
- Place this thick mixture in the refrigerator and allow it cool for about 15 minutes or until firm.
- Cut it into squares and serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 45 g, Protein 0.6 g, Fat 6 g, ServingSize 1 serving
HALVAH (MIDDLE EASTERN HONEY-SESAME CANDY)
There are 2 kinds of halvah -- the crumbly, nut-butter based kind, and the flour-based variety. I adapted the flour-based kind for whole grain sprouted flour.
Provided by Wardee Harmon
Categories Dessert
Number Of Ingredients 4
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.
TAHINI HALVAH
Steps:
- Enjoy.
Nutrition Facts : Calories 994 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, Sodium 164 mg, Sugar 95 g, Fat 56 g, ServingSize 2 pounds (4 to 6 servings), UnsaturatedFat 0 g
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
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.
HONEY SESAME HALVA
I will never forget the first time I tasted Halva, it was a bit of heaven. This recipe is so simple to make anyone who has made candy can do it. It should set up in the fridge for 36 hours so it's easy to cut. Make sure you use a sharp knife to cut through the nuts if you use them. You can double this recipe.
Provided by Jo Zimny @EmilyJo
Categories Candies
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Choose Fresh Tahini: The quality of your tahini will greatly impact the flavor of your halva. Look for a brand that is made with 100% pure, roasted sesame seeds and has a smooth, creamy texture.
- Use a Heavy-Bottomed Saucepan: This will help to distribute the heat evenly and prevent the halva from scorching.
- Stir Constantly: The halva mixture needs to be stirred constantly to prevent it from sticking to the bottom of the saucepan and burning.
- Be Patient: It takes time for the halva to thicken and reach the desired consistency. Don't rush the process or you will end up with a grainy or crumbly halva.
- Store Halva Properly: Halva can be stored in an airtight container at room temperature for up to 2 weeks. You can also store it in the refrigerator for up to 3 months.
Conclusion:
Honey sesame halva is a delicious and versatile sweet treat that can be enjoyed on its own or used as an ingredient in other desserts. It is a good source of healthy fats, protein, and fiber. With its unique flavor and texture, honey sesame halva is a surefire hit with anyone who tries it. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!
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