
Halva 5 Ways
A delicious middle eastern dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
95 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 1/2 cups well-stirred tahini
- room temperature
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
- 1 1/4 cups sugar
Instructions
- 1
Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides.
- 2
Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- 3
Pour 1/4 cup water into a small saucepan, then stir in sugar.
- 4
Attach a candy thermometer to side of pan.
- 5
Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F.
- 6
Immediately remove syrup from heat.
- 7
Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon.
- 8
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).
- 9
Be careful not to overmix or halva will be crumbly.
- 10
Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top.
- 11
Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours.
- 12
Remove from pan using parchment overhang.
- 13
Slice as desired to serve.
- 14
Do Ahead: Halva can be made 3 weeks ahead.
- 15
Transfer to an airtight container and chill.