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 Israeli halva made of? ›
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.
Is halva Jewish or Arabic? ›
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. As it spread throughout the Middle East and Asia, variations made with other ingredients like ground nuts, seeds, carrots, and semolina were popularized.
What is halvah in hebrew? ›
Tahini halvah (Hebrew: חלווה) is very popular in Israel and among Jews in the diaspora. 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.
What is the best halva brand in Israel? ›
Achva's Halva is the most popular in Israel.
Should halva be kept in the fridge? ›
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.
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.
Is Israeli halva healthy? ›
Israeli halva is not only delicious but also offers several health benefits, primarily due to the presence of tahini. Sesame seeds are rich in healthy fats, protein, vitamins, and minerals. They contain antioxidants and have anti-inflammatory properties.
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.
Why is halva served at funerals? ›
Although I was raised to believe that this custom was somewhat unique, halva actually exists as a memorial food in Turkish, Armenian and Iranian communities. In Turkey, for example, halva is so integral to funerals that the phrase “roasting halva for someone” indicates someone has died.
While tahini dates back several thousand years, with sesame seeds cultivated in India since 5,000 BC, it traces its presence in the Levant region to between 3-4,000 years ago. It came to Israel via the country's Mizrahi population — Jews from Middle Eastern countries, such as Lebanon, Egypt, and Iraq.
Can you freeze halvah? ›
A: We usually eat this stuff within a couple weeks, but have kept it in a COOL DARK cupboard for as long as 2 months. Light and warmth might cause the sesame oils in it to go rancid. I wouldn't recommend freezing it because it does have moisture and ice crystals will make it separate.
What is the difference between halva and halva? ›
A dense, rich sweet treat that is nut-based with so many variations. Halva is eaten as a dessert or an energy-boosting breakfast. Halawa is a sweet tahini Middle Eastern dessert, that can be stuffed into pita pockets or used as a fun topping for desserts. Hawala can be even enjoyed straight from the tub.
How to eat halva in Israel? ›
How To Eat 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.
Yes, halva can be a healthy snack option. It is packed with essential nutrients like healthy fats, proteins, and vitamins, which can provide energy and support overall well-being. However, it's important to consume halva in moderation due to its high calorie and sugar content.
Do you eat halva by itself? ›
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.
Can you eat halva raw? ›
Soft halva can be enjoyed right out of the container with a spoon.
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.
