Halvah—the Arabic word for “sweet”—is a general term used around the world for a sweet treat that can take many forms. The most famous version of this tasty confection is the Middle Eastern sesame sweet.

Ingredients of Israeli Halva

  • 2 cups honey
  • 1 1/2 cups tahini
  • 2 cups toasted sliced almonds or other nuts

How to Make Israeli Halva

  • Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making.
  • To check that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.
  • Add the warmed tahini to the honey and mix with a wooden spoon to combine.
  • Add the nuts, if using. Continue to mix until the mixture starts to stiffen, for a good 10 minutes.
  • Put mixture into a greased cake pan with a removable bottom.
  • Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours.
  • Invert to remove from pan and cut into pieces with a sharp knife.
  • Will keep for months in the refrigerator, tightly wrapped in plastic.


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