While its ancient origins are disputed–some say India, others Turkey, others say it was definitely Byzantine — there is no doubt that halvah is one of the most common desserts in the world. The flaky, dense, tahini-based candy known to American and Israeli Jews is only one of hundreds of different types of halvah eaten across the globe.
READ: The Sweet Story of Israeli Desserts
Halvah (also known as halwa, halva, halava, helva, etc.) is a broad term used to describe desserts made with a base of flour or nut butter, such as sesame tahini, and sometimes including vegetables (such as carrots) or nuts. It is eaten in India, Central and West Asia, North Africa, the Balkans, and of course, in Israel and in Jewish delis throughout the United States. Each culture has its own halvah, united only by name — which derives from the Arabic word for “sweet” — and the fact that each is a sweetened candy or dessert, often an ancient and beloved recipe.
A trip to Israel is not complete without sampling the country’s halvah. Taking a stroll in Jerusalem’s Machane Yehuda market you can’t miss the halvah merchants, their tables piled high with huge slabs of the treat in a multitude of flavors, filled with different nuts and seeds, colored and flavored with various extracts. And because the dessert is pareve — neither meat nor dairy — it has always been the perfect kosher deli dessert. Many American Jews grew up on Joyva Halvah; Joyva brought the ancient treat to the United States in 1907, and more than a century later, production continues.
READ: Tahini Is the New Trendiest Israeli Food
In addition to the Israeli Tahini Halvah recipe below, you may want to tryIndian Carrot-Cardamom Halvah, and Greek Semolina Halvah. Or Halvah Swirl Brownies.The only special tool needed is a candy or instant-read thermometer, for the Israeli halvah. Otherwise, these recipes are very simple to make — any recipe that has survived 3,000 years should be! Each of these recipes can handle many variations. You can substitute different nuts or dried fruit, or add extracts, such as coffee, coconut, and vanilla. They will also keep very well, so they are great for making ahead and keeping on hand for last-minute guests.
It is challenging to achieve the flakiness so famous in Israeli halvah without good experience in candy making. However, even if it comes out smoother and chewier than you are used to, and more like caramel or fudge, this halvah will be incredibly delicious and satisfying.
Ingredients
2 cups honey
1 1/2 cups tahini, well stirred to combine
Up to 2 cups toasted sliced almonds or other nuts (optional)
Directions
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 confirm 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.
Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat tahini to 120˚ F.
Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, the mixture will come together smoothly.
Add the nuts, if using. Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. Pour mixture into a well-greased loaf pan, or 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. This will allow the sugar crystals to form, which will give the halvah its distinctive texture.
Invert to remove from pan and cut into pieces with a sharp knife.
Will keep for months in the refrigerator, tightly wrapped in plastic–if you don’t eat it all first!
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
Pronounced: yuh-HOO-dah or yuh-hoo-DAH (oo as in boot), Origin: Hebrew, Judah, one of Joseph’s brothers in the Torah.
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FAQs
The sweet's spellings are as numerous as its origins: Egyptians call it “halawa,” while Indians drop the final "h" and name it “halva.” Regardless of what you call it, what is certain is that the word derives from the Arabic word, “halwa,” which means “sweet confection.” This versatile, rich ingredient has spread ...
What is Jewish halva made of? ›
It keeps forever in the freezer; is typically made from tahini, sugar, and little else; complies with basically every dietary need or law; and is delicious. The name is derived from the Arabic word “halwa,” meaning “sweetmeat,” and is believed to have originated in Turkey as a flour- and sugar-based candy.
What is the Jewish word halva? ›
halvah in American English
(hɑːlˈvɑː, ˈhɑːlvɑː) noun. a sweet, candylike confection of Turkish origin, consisting chiefly of ground sesame seeds and honey. Also: halavah, halva. [1840–50; ‹ Yiddish halva ‹ Romanian ‹ Turk helva ‹ Ar ḥalwā sweet confection]
What are the main ingredients in halvah is a traditionally made from? ›
Israeli halvah is made from sesame tahini and sugar. It is generally sold in slabs, with or without nuts. Vanilla, or vanilla with chocolate swirls are perhaps the most common, but there are many different varieties. Halvah is parve.
Why is halva so expensive? ›
The price of the Halva is efected directly by the ingredients we use to make it. We use the best Tahini (cost 5 times more then an avarage one), we use real Belgian chocolates, we use the best green pistachio in the market, and we do so also with all of the other ingredients.
Is halva full of sugar? ›
Anyway, keep in mind that halva should be used moderately due to its high sugar content. Up to 30 g per day should be enough, according to various sources. Hopefully, that summarized halva nutrition information will help you enjoy this divine treat in a reasonable way.
Why do Jews eat halva? ›
Halvah is really the epitome of Jewish cuisine. Since about two mellenia ago, the Jews have been in exile, moving from one place to another, finding a new home whenever they were kicked out. While all this was happening, they incorporated the local food from the region into their diets.
What is the best halva in Israel? ›
Achva's Halva is the most popular in Israel.
What are the two types of halva? ›
Halva can come in two forms: one is flour-based, the other nut-based. The one I've been interested to try is the latter and made of sesame seeds. It's basically sesame paste that's mixed with hot sugar syrup to form a candy or confection.
Does halva need to be refrigerated? ›
Halva does not require refrigeration for food safety reasons. In fact, it has been sold for centuries in the hot desert sun in the Middle East! However, we do recommend keeping it cool in the fridge or a temperature controlled pantry to try to delay the natural separation of oil.
Halva is made by ethnic Muslims for religious and family occasions such as birth rites, weddings, funerals and circumcisions (suennet). These rituals include most of the village population. Halva is served to all the guests, including relatives and neighbors, who could number more than a hundred people.
How to eat halva in Israel? ›
Here are some creative and tasty ideas for enjoying halva spread:
- Spread it on Toast. One of the simplest and most satisfying ways to enjoy halva spread is by spreading it on a slice of warm, toasted bread. ...
- Pair it with Fresh Fruit. ...
- Use it as a Dip. ...
- Incorporate it into Baked Goods. ...
- Enjoy it with Ice Cream. ...
- Mix it into Yogurt.
For one thing, halvah is made with soapwort, which gives it that characteristic chewy/foamy/moist-chalky texture that is so unique and special.
Which country invented halva? ›
Halva's origin is somewhat murky; “Some scholars have suggested it originated near Byzantium, now Istanbul, some time before the 12th century, while others believe it dates back all the way to 3000 B.C.E.” The first documented recipe of halva is found in the13th-century cookbook, Kitab al-Tabikh, from Baghdad.
How do you eat halva traditionally? ›
Halva is a delicious, tasty snack that can be eaten at any time of the day and a traditional dessert served all over Greece. It can be enjoyed as a treat on its own or accompanied with bread, tea, coffee and wine. Some variations have a sweet taste, however there are many different textures and flavours available.
How are you supposed to eat halva? ›
Typically, halva is served at room temperature, but can also be served warm or cold. Halva can be accompanied by coffee, tea or wine. It can be snacked on by itself, as part of a spread of desserts, or with bread. Sometimes halva is served topped with whipped cream or in a thinner, spoonable, consistency.
Is halva Greek or Indian? ›
Halvah is a Greek and vegan dessert made of four simple ingredients: Semolina, sugar, nuts, oil and aromatics. There are many versions of Halvah.
