Halvah

Halvah brings back sweet, fond memories of my childhood. On weekends, my family often took day trips, frequently visiting one of the halvah makers in Abu Gosh, an Arabic village nestled on the mountain slopes of Jerusalem. We would drive to the village center, where several modest bakeries offered baklava, Knafeh, sesame candy, and halvah, all freshly prepared in the shop's backroom. Large trays of these sweet treats were displayed on counters and shelves, and the air was rich with the aroma of roasted sesame.

When I began selling my tahini-focused creations at farmers' markets around the greater Boston area, many customers expressed a nostalgic connection to the sesame butter and tahini cookies we offered. They told me about their childhood memories of eating halvah. A bit of research uncovered Nathan Radutsky's story; he immigrated from Ukraine to the US in 1907, bringing with him a family recipe for halvah, which he soon sold from pushcarts on Manhattan’s Lower East Side. By the late 1920s, he had established a factory in Brooklyn, producing various flavors and shapes of the traditional sesame-based treat. In the 1950s, his Independent Halvah & Candies company was rebranded as Joyva.

Worldwide and centuries ago, the earliest recorded recipe for halvah was found in an Arabic cookbook dating back to the early 13th century. The term halvah originates from the Arabic word Hilo (chi-lou), translating to sweet. This renowned delicacy soon spread across regions, leading various cultures to create and refine their own versions of this sweet confection.

Top photo: Al Yasmin Halvah, Abu Gosh, Israel, 2022

Now, let's head into the kitchen!

Halvah

The method for making halvah is similar to candy production. Sugar is heated until it crystallizes, then swiftly mixed with tahini. This produces a soft, sweet treat that crumbles when sliced and melts in your mouth.

Making halvah at home is easy and more straightforward than you imagine. You don’t need to have a candy-making experience to succeed, so give it a try! The result is gratifying.

Makes 15-20 servings

Ingredients

• 2 cups (480 gr) tahini

• 2.5 cups (500 gr) cane sugar

• 1 cup (240 ml) water

• 1 Tablespoon vanilla extract

• 1 cup of unsalted nuts (such as pistachios, walnuts, or almonds)

Preparation

1. Line a loaf pan with parchment paper.

2. Lightly toast the nuts or seeds in a dry skillet over medium heat. Remove from the heat and spread them evenly in the bottom of the prepared loaf pan.

3. Pour the tahini into a mixing bowl and set aside.

4. In a saucepan, combine the sugar, vanilla, and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Bring to a boil and continue cooking until the syrup reaches 250°F (120°C). If you don't have a thermometer, drop about ½ teaspoon of the syrup into a bowl of cold water. If it forms a firm, clear ball, it is ready.

5. Pour the hot syrup into the bowl with the tahini. Working quickly, as the mixture sets fast, stir just until combined.

6. Immediately transfer the mixture to the prepared loaf pan, pressing it down firmly to remove any air pockets.

7. Cover with parchment paper and let it set at room temperature until firm.

8. Remove from the pan, slice into small squares, and serve. Store covered at room temperature.

Note: To clean the syrup from the saucepan, fill it with water and place it over medium heat. Add the spoon and thermometer to the pot and heat until the remaining syrup dissolves, then wash with soap and water.