Halvah Recipes

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HALVAH



Halvah image

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

2 cups granulated sugar
1/2 vanilla bean, scraped
Zest of 1 lemon
1 1/2 cups tahini
Pinch kosher salt

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 MAGIC BARS



Halva Magic Bars image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield Makes about 25 bars

Number Of Ingredients 12

Nonstick cooking spray, for the pan
1 stick (1/2 cup) unsalted butter, melted
9 full graham cracker rectangles, crushed (1 1/2 cups graham cracker crumbs)
1/4 teaspoon kosher salt
1 cup chopped dark chocolate
1 1/2 cups halva, chopped
1 cup chopped toasted pistachios
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1 teaspoon rosewater, optional
1 1/3 cups sweetened shredded coconut
2 tablespoons food-grade dried rose petals, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang.
  • Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios.
  • In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired.
  • Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.

HALVA 5 WAYS



Halva 5 Ways image

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

1 1/2 cups well-stirred tahini, room temperature
1/4 tsp. kosher salt
1/2 tsp. vanilla extract
1 1/4 cups sugar

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.

HALVA (IRANIAN DESSERT)



Halva (Iranian Dessert) image

This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.

Provided by Noahsmommy

Categories     Desserts     Custards and Pudding Recipes

Time 26m

Yield 10

Number Of Ingredients 9

¾ cup vegetable oil
2 tablespoons vegetable oil
2 cups all-purpose flour
1 cup water
1 cup white sugar
½ cup rose water
½ teaspoon saffron
1 tablespoon crushed pistachios
1 tablespoon crushed almonds

Steps:

  • Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
  • Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 39.4 g, Fat 20 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 4.7 mg, Sugar 20.1 g

HALVAH



Halvah image

Provided by Joan Nathan

Categories     Dessert     Sauté     Kid-Friendly     Low Sodium     Walnut     Kosher     Vegan     Cinnamon     Small Plates

Yield Makes about 20 squares

Number Of Ingredients 12

2 cups flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 cup vegetable oil
2 cups water
1 cup chopped walnuts
Equipment
Measuring cups
Measuring spoon
Large frying pan with cover
Wooden spoon
Spatula

Steps:

  • Adult with Child: In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.
  • Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.
  • Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.
  • Child: Let cool, then cut into squares.

PERSIAN HALVA



Persian Halva image

Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.

Provided by marybakes

Categories     Desserts     Candy Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

1 cup white sugar
½ cup water
¼ cup rose water
3 saffron threads
1 cup unsalted butter
1 ½ cups all-purpose flour

Steps:

  • Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
  • Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
  • Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 42.9 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 4 mg, Sugar 25.1 g

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