Halvah recipe

Pistachio halva is a decadent and rich no-bake Middle Eastern dessert made with tahini sesame paste, pistachios, and powdered sugar.

My mother was many wonderful things, but above all, she was a storyteller and an educator. She posted large vocabulary words on the kitchen wall for us to saturate in while eating breakfast and dinner, cleverly using the words in idle mealtime chatter. She experimented once with a “language...

Halva is a Middle Eastern treat made from tahini that is similar to fudge, but much yummier!

Learn to make this naturally gluten free, healthy Middle Eastern favorite dessert. I developed this recipe for homemade halva and include variations for vanilla or hazelnut halva so that you can bring the Israeli shuk to your home.

These Homemade Halvah Bars (aka Tahini Candy) are a delicious, nutritious, all-natural, no-bake treat.

Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix. I've suggested a…

When you hear halvah, you probably think of tahini (aka sesame seed paste). But the truth is, halvah can be made with all sorts of unsweetened nut or seed butters. In this case, we’re turning to peanut butter. Make sure you find one with no added sugar—often this is labeled as “natural”—since you’ll be adding in sugar yourself. Try to find a variety that’s salted (if you can’t, just add salt to taste before beginning the recipe). A super smooth peanut butter works best; I like the one from…

Learn how to make and prepare the recipe for Greek style sesame halva.

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…

A swirling, sweetened slab.