Israeli Halva
Experience the timeless magic of Israeli Halva with this delectably nutty and melt-in-your-mouth recipe! Made with just a handful of simple ingredients—rich tahini, caramelized sugar syrup, and a touch of vanilla—this classic Middle Eastern dessert is a celebration of sesame's natural creaminess and sweetness. Its silky texture and customizable mix-ins, like crunchy nuts or sweet chocolate chips, make it a versatile treat perfect for any occasion. Ready in just 20 minutes of active time and requiring no baking, this halva is as easy to make as it is satisfying to enjoy. Slice it into bite-sized pieces for an indulgent snack or elegant dessert that’s naturally gluten-free and long-lasting. Perfectly balanced between bold flavors and subtle sweetness, this authentic Israeli halva recipe will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 250 grams Tahini (sesame paste)
- 200 grams Granulated sugar
- 60 milliliters Water
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 50 grams Optional mix-ins: nuts, chocolate chips, or dried fruits
Instructions
Prepare a small loaf pan or container by lining it with parchment paper, allowing excess paper to hang over the sides for easy removal later.
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently, until the sugar dissolves completely.
After the sugar dissolves, increase the heat to medium-high and bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature, and let the syrup cook until it reaches 120°C (248°F), the firm ball stage.
While the syrup is boiling, add tahini, vanilla extract, and a pinch of salt to a heatproof mixing bowl. Have it ready for when the syrup is done.
As soon as the syrup reaches the target temperature, carefully and quickly pour it into the tahini mixture. Stir rapidly with a wooden spoon until the mixture becomes thick and starts to pull away from the sides of the bowl.
If desired, gently fold in any mix-ins such as nuts, chocolate chips, or dried fruits at this stage.
Immediately transfer the mixture into the prepared loaf pan, pressing it down evenly with the back of a spatula. Smooth the surface or create a swirled design if desired.
Let the halva cool to room temperature before covering it with plastic wrap and refrigerating it for at least 2 hours to set completely.
Once set, use the parchment paper overhang to lift the halva out of the pan. Slice into pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 217.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
