Sesame Halva
Dense as fudge but fragile as peanut brittle, tahini halva forms compact blocks that crumble when you bite into them. The crystalized sugar intensifies the taste of the toasted sesame, creating a rich flavor experience that makes you want to slow down and savor. Halva may be the most ancient candy. Exactly how ancient is up for debate; some scholars believe it dates back as far back as 3000 B.C.E, while others trace its origins to 12th century Byzantium, now Istanbul. Halva is a general Arabic-derived term for sweets; in some cultures, like Greece and Iran, you’ll find it also refers to a softer flour-based pudding.
Here we used benne, an American heirloom variety of sesame available in the grain share. the key to the distinctive texture is not to make the tahini – sesame paste – too wet, and to use a candy thermometer to ensure that the sugar syrup reaches exactly 250° before combining. You can make halva as simple or fancy as you like, adding pistachios, rose petals, chocolate, or whatever appeals. A hint of vanilla, rosewater, orange blossom extract, or a sprinkle of cardamon can also make it extra luxurious.
Ingredients
- 1 c benne or sesame seeds
- 1 c sugar
- ½ c water
Optional
- 1 tbsp rosewater, vanilla or orange blossom essence
- ¼ C shelled pistachios, crushed into small pieces
- 1 C chocolate chips
Instructions
- Toast sesame seeds in a large skillet until barely starting to brown; for the most even toast, do ½ cup at a time.
- Allow to cool and transfer to a food processor.
- Blend until sesame seeds form a coarse butter. If necessary, add up to 3 tbsp water to facilitate blending, but better to err on the dry side.
- Scrape tahini into a medium sized mixing bowl. Add nuts and flavor extracts if using.
- Line a small loaf pan or other container (we used the top of a glass butter dish!) with parchment paper to prevent sticking. Sprinkle the bottom of the container with pistachios, sesame seeds, rose petals, or other attractive topping. Once halva is set, you’ll flip it out of the container so that toppings face up. You can also wait until the end and coat halva with chocolate before adding the toppings; this is the surest way to make them stick!
- Combine sugar and water in a sauce pan, insert candy thermometer, and heat at medium high until it reaches 250°. Remove from heat immediately.
- Slowly pour syrup into the tahini while mixing with a spoon or spatula. Stir until the mixture congeals and pulls away from the side of the bowl.
- Using a spatula, scrape the mixture into the lined container and press down firmly. Set aside to cool for 1-3 hours in the refrigerator.
- Once set, remove the block from the pan by lifting the parchment paper. Flip it so the molded side faces up.
- Now you can add a coating or drizzle of chocolate if desired. Place halva on parchment paper, inside of a pan or dish with sides, so that melted chocolate doesn’t go run everywhere. Melt the chips in a double boiler and pour carefully over the halva, smoothing with a spatula for an even coating. Sprinkle on whatever topping you like and allow to harden. It’s almost too beautiful to eat, but you won’t regret it! Slice carefully before serving, you want it to crumble but not disintegrate until it meets your mouth!
