Homemade Halvah (Sweet Sesame Bars)

I don’t care if how it’s spelled… Halva, or Halvah is and will always be one of my favorite sweet treats. As a young lad, I used to grab 2 inch thick bars of this stuff from the deli and, inevitably, get extremely sick. But it was a good kind of sick. I think… Recipe below. COOK AWN! 🤘🏼 Adam

Yield: 8-10 pieces

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Homemade Halvah (Sweet Sesame Bars)

Ingredients

• 1.5 cups Tahini well stirred (370g)
• 1/4 tsp Salt
• 1/2 tsp vanilla extract
• 1 1/4 cup sugar (315g)
• 1/4 cup water

Instructions

1. Preparation: Begin by combining the tahini with vanilla extract and salt. Whisk the ingredients until they amalgamate, and then toss in some toasted hazelnuts for a textural crunch.
2. Making Syrup: Simultaneously, initiate the syrup preparation. Combine sugar with water over medium heat and let it simmer until it reaches 240 degrees Fahrenheit. As you wait for the syrup to reach the desired temperature, prepare your mold.
3. Prepare the Mold: Coat a terrine or a bread pan with a slick of oil, then line it with parchment paper. This facilitates easy removal of the halva once it solidifies.
4. Mixing: When the syrup hits the required temperature, pour it into the tahini mixture, stirring until the ingredients combine to form a doughy ball that pulls away from the sides of the bowl. Be careful not to overmix to avoid ending up with a crumbly halva.
5. Resting: Transfer the mixture into the prepared mold, spreading it evenly. Allow this to rest in the refrigerator for a good 24 hours to solidify.
6. Finishing Touches: Once solidified, trim the edges for a neat appearance. Melt some milk chocolate and pour it over the halva. This addition is optional but lends a beautiful aesthetic and a complimentary taste. Sprinkle some toasted sesame seeds on top for a finishing touch.
7. Serving: Slice your halva and serve. This rich, fudgy sweet treat, with its nutty undertones and the indulgent touch of chocolate, is sure to leave your palate craving for more.