Israeli Halva Recipes

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ISRAELI HALVA

Flaky, creamy, sweet sesame (tahini) goodness. This recipe uses the proper temperatures to achieve the perfect texture of Halva.

Provided by Decorus Cibus

Categories     Candy

Time 20m

Yield 36 serving(s)

Number Of Ingredients 5



Israeli Halva image

Steps:

  • Prepare a square 8x8" or 9x9" baking pan by lining the bottom and sides with parchment paper. Spray with canola oil.
  • Mix the Tahini thoroughly before measuring. It separates easily and the thicker part at the bottom needs to be mixed in before pouring to measure.
  • Bring 1 c of water to a boil.
  • At the same time, start the Tahini on low in a sauce pan. Stir in the vanilla. Continue to heat, while occasionally stirring, until it reaches about 50°C (120°F). Do not heat it up too quickly or go over temp, because it will scorch. Remove from heat when it reaches temperature.
  • Once the water is boiling, pour it over the sugar in a larger pan and stir until dissolved.
  • Over high heat, bring the sugar water to a boil until it reaches 121°C (not over 250°F). Use a candy thermometer.
  • As you're waiting for the sugar water to get to temp, the tahini should reach the proper temperature.
  • Pour it into the bowl of a stand mixer with the mixing paddle attached.
  • When the sugar water reaches the proper temp, immediately turn the heat off, and start the stand mixer on low while pouring in the sugar water until combined. Be careful it is scorching hot!
  • Bump the speed up to 3 and watch carefully as it mixes. It won't take longer than about 30 seconds to get to the proper consistency. When you see the mixture starting to pull away from the side of the bowl, stop mixing immediately, and pour the mixture into your prepared pan.
  • It will begin to stiffen as you are pouring it into the pan, so be quick about scraping the remains out of the bowl. With a flat scraper or back of a wide wooden spoon, press the mixture into a level layer.
  • Let cool for about a half an hour at room temp, then remove solidified piece from pan and cut into 36 pieces (6 rows and 6 columns).
  • Wrap the Halva up in an airtight container or plastic wrap, and keep in fridge. It will last for months as long as it's sealed, but I'm sure it will be long gone by then. Enjoy!

Nutrition Facts : Calories 133.5, Fat 6.7, SaturatedFat 0.9, Sodium 10.6, Carbohydrate 17.5, Fiber 1.3, Sugar 13.9, Protein 2.5

500 g tahini
500 g sugar
1 cup boiling water
1 teaspoon real vanilla extract
1/4 teaspoon canola oil

THE ORIGINAL TURKISH HALVA

This is the original recipe for Irmic Halva. In Turkey, it is the desert of choice when it comes to any large get-together because of it's simplicity. For a creamier version, substitute milk for water. Personally, I find the milk version too heavy. The serving size really depends on how much you want. Enjoy!

Provided by Ze Turkish Kabobster

Categories     Dessert

Time 25m

Yield 12-15 serving(s)

Number Of Ingredients 4



The Original Turkish Halva image

Steps:

  • Melt the butter over a medium flame.
  • Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
  • Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
  • Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
  • Let it cool and enjoy!

Nutrition Facts : Calories 369.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 72.9, Fiber 0.6, Sugar 50, Protein 3.2

1/2 cup unsalted butter
2 cups farina (The powder form, It should resemble fine cracked wheat or Bulgur)
3 cups sugar
4 cups water

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