How to make Halva - The recipe that works! (Halwa)
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- Опубликовано: 11 сен 2024
- After much experiments Sue and I were able to make Halva at home. It's really good and I hope you try it.
Ingredients:
1/2 cup water
2 cups of sugar
1 1/2 cup of Tahini Paste (warmed up to 100-110F before added to the syrup) (if you can't find in super marker get here: amzn.to/35gQ0xQ
or
amzn.to/3JK5CIX
It's a very basic product a lot of brands are good.
But these two i know from experience that they are good products.)
1 tsp Vanilla extract
Optional - Toasted Pistachios or other nuts.
Special thanks to Sue Michaels of The Kitchen Store: kitchenstoreny.com
Have more questions? Leave a question below.
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If you can't find Tahini for cheap at your local supermarket, amazon has some good selection: amzn.to/35gQ0xQ
or amzn.to/3JK5CIX
Thanks for the great comments and feedback! Means a lot!
ureviews I'
you can also make it yourself. toast some sesame seeds mix it in a blender with a lttle oil, and you're done! it's super easy, and really cheap, compared to the bought stuff.
@@MadofaA was going to say the same thing. recently started doing this, it tastes amazing and is so much cheaper! :D
is there one product better than the other?
100% right about the temperature!!! I have made halva three times in the last two weeks!!! They all tasted fantastic but the texture was way off! This morning I watched your video and tried it again and with the temperature at 260 on my candy thermometer the halva came out like the halva of my childhood!!! PERFECT!!!
Thanks. I've been an executive chef for 30 years, and just started making halva a couple days ago and this has given me more trouble than anything I've ever made. Lol
This looks like my fix.
I'm 68 years old & can't even remember the first time I first ate Halva. I know it was way back in my youth, & never, ever, thought that it could be made in home. I'm so eager to give your recipe a try! Thanks so much for sharing your process with us! ❤️
you and me....67 and I've just started trying out things that I never thought possible....
Thank you! I've been searching in vain for a halva recipe that produces the delicious, flaky version. Recipes that I had attempted produced the taffy version which I'm not at all into. I followed your instructions this morning and success!!!!! I'm incredibly happy! LOL Thanks again!
This is the real HALVA I used to eat in Egypt, THANK YOU !!!! if you only knew how many stuffups I have made trying to make this halva. I appreciate you sharing your recipe..
Thank you so much for the great comment. glad it worked out for you!
Mario
That's not THE REAL HALVA... 😅
Halva was made by poor people who doesn't had the money for sweets.
So the poor people made their own sweet with only this recept:
Sugar, oil, fluor and water... and this called halva.
Ariere Fürstin shut up... u don't know the benefits of tahini halwa
Fazal e Rabbi 999 Persian and kurds live much longer on this planet than other nationalities. Everything u know in ur cultur is from persians and kurds.
The rest turkmens, arabs doesn't have their own cultur, it's everything stolen by this two folks. :)
Thank you so much! The recipes I saw online didn't "feel" right. But hearing your explanation and watching your demonstration convinced me to give this a try. Like you, I always enjoy learning and refining my results. Here's what I'll take away: 1. This is a very good base recipe, presented in a clear and entertaining way! 2. I prefer my halvah a little less sweet, so next time I'll adjust the sugar ratio down. 3. I let mine go just a little too long on the stove. As my excuse, I'm cooking at altitude and did not adjust correctly. My fault...not yours. I'll just end up with a slightly crumblier product instead of the lovely flakes you show. 4. Most online recipes warn about not using tahini with salt added, but I couldn't wait to try and used what was in my pantry. I think it tastes just fine. If I use unsalted tahini in the future, I will still add a pinch of salt to suit my preferences. 5. I grew up with the marbled variety. So I added about 3 ounces of melted dark chocolate, swirling it at the end. It makes the whole thing just a bit trickier, but worth it, imo!
Ignore the negative comments. Not everyone knows how to cook, or knows there are so many varieties of this treat from so many cultures, or realizes they can adjust things for their own preferences if they don't get stuck in rigid thinking.
Funny how Sue says she's not really a halvah lover but eats more than just a sample...I think this recipe converted her to a halvah lover! I can't wait to try it myself! Thank you both for making this video and making it so fun and entertaining!
many yrs after you posted this, I came across this and seeing as I had a can of tahini, I tried this recipe....OMG....fantastic....I followed your instructions, did not stir, used parchment paper, and I made sure I really patted it down once in the pan.....thx so much for this....
I had only begun to try find a halva recipe that worked, then I found your clip. Your recipe worked a treat! Thank you for saving me the heartache of more sesame tahini fudge pretending to be halva :)
Thank you so much, can't wait to make it for my kids, I have been purchasing Halva at 8.95 a pound, which is pretty expensive. I grew up on Halva back in North Africa and Marseille, France ,this was the only sweet treat that my mother would give all of us (7 kids) my children cannot have any nuts ( allergic) but they do fine with sesame seeds and sunflower and tahini...Makes me hungry just looking at your video! Thank you so much. :)
Love you guys!! And here I thought I was becoming a bad cook... but the online recipes are so off. Thank you for figuring it out!!!
Thank you for the recipe....I made it and it came out like it is supposed to!...Just like yours!!! I had made two different ones that came out terrible!!!...I'm so glad that this one worked and you shared it with me & the public!....God bless!!!
To prevent the sugar crystallizing, along with not stirring it too much, you can wash down the insides of the pan with a wet pastry brush to remove any sugar crystals that might be clinging there.
I just made some, and if the pot scrapings are any indication, it is perfection! I plan on cutting up and drizzling it w/ dark chocolate. Thanks, it is actually very easy to do!
I adore both of you for this very useful instructional video. I recently had attempted to make halva and never had the result THAT IS ACTUAL HALVA! I thought it was just me! Thank you so much
Thank you so much for this recipe, it helped me a lot! When you cook the sugar, I'd suppose to take even a little more water, so the rate is sugar 3:2 water.
When you add more water, the temperature will stay for a while a little above 100°C (212°F). Before the sugar cooks, make sure all sugar crystals are dissolved. as mentioned in the video, don't stir when the sugar is cooking. before, it's okay. that's how I got the best results.
Feel free to add nuts (pistachios, ground nuts, walnuts) or cocoa powder to your tahine. also works with wheat germ flour, I recommend to add a little oil if you decide to use powdery additives.
I just tried this very, very easy recipe. It's setting up now. It's too soon to taste it, but I can already tell that this texture will be crumbly. You guys ARE SO RIGHT! Heat the sugar to HARD BOIL stage, NOT soft boil!!! Thanks for posting this!
Yes this recipe works, thank you. This is nice and flakey and I’m thrilled. It is a touch sugary so I’m going to try 2 cups of tahini next time to see how it comes out. But I’m very happy with this recipe. I only tried it because you made it look so quick and easy which out was. I did not stir sugar water, turned off immediately upon reaching 260f, added slightly warmed tahini stirred until just mixed and poured into lined dish as you suggested. Was flakey in less than an hour had some while still warm. Yum! Thank you again!
Awesome. Thank you for sharing ☺️
I am going to try this. My Baba and I shared a love of Halva. I have shared that with with my kids and when I become a Baba, I want to share it with my grandkids. Thank you.
Both of you are genuinely soo sincere.. This was fantastic. Thank you for sharing.
Sincere, yes, and no doubt well-intentioned to start with, but what they have made, despite its deliciousness, is clearly not sesame halvah and yet they have left the misleading title in place, uncorrected. Methinks the clicks are more important than the truth. Tch...
How is it not right then?
Thank you so much. It came out great! It won the approval of my senior friends at the JCC here in Nashville TN.
Awesome, so glad to hear!
Just whipped up a batch. My temperature may have gone a tad higher than 260, but it looks EXACTLY like the video, and smells amazing. Can't wait till it's cool and I can eat it up!
Oh my word!! I wish I had have seen this before I wasted my time and money making the halva with the wrong recipe - and you are right - they ALL say soft ball stage!! Thank you for correcting this error!
Okay, I deviated from the recipe and used peanut butter -- but dang, it was good! Flaky, sweet, and melt-in-your mouth delicious. I also used metric units-- 120 ml water, 400 grams sugar, and 360 ml peanut butter. Heated the syrup to 125°C -- worked like a charm! Thank you so much!
You used peanut butter instead of Tahini ?
@@lenorawatkins56 Yes. Will I again? No. Was it good? Yes.
I just made this and cannot wait for it to set up! The bits left in the saucepan were delicious!
I grew up eating halva and decided to make it. I lucked out the first time. It came out perfect. The tahini I used was older and paste was much thicker than a new jar of tahini.The second time I made it with honey, at 245°, that was a gooey mess. Nit edible! The third time, back to sugar but still 245°. Still not right. I found your video and can't wait to try the 260°. Thanks for the tip!!
Let us know how it turned out! :-)
My first time making Halva your way and it turned out GREAT! Thank You so much
Awesome, glad to hear!
😋
Thanks for posting this. When I tried it before (with the wrong temperature) I ended up with "halva-mels"--quite good when you cover them in chocolate--but not what halva is supposed to be like.
Absolutely PERFECT! I love added chopped pistachios. MAKE THIS RECIPE!
Great attempt. The best method is to create a Swiss Meringue and whisk in the flavored Tahini using a stand mixer. it creates a more spreadable and softer texture that melts in your mouth on contact. Good luck!
I have purchased expensive halvah on the internet, and bought it at Whole Foods, each time disappointed as it falls way short of the halvah I got to eat when my Mother hosted the weekly Mahjong game in the 1950s. I have found that making halvah in my own kitchen, when I get it right, has the flakiness that the mail-order halvah lacks. In NYC I was always able to buy the real halvah, but now, living in Vermont, I have had to learn to make it myself.
So far my Limited observations halva has the most interesting and best consistency truism that I've seen
I just made Halvah for the first time and it didn't really come together, it was very crumbly... still tastes great, so I'll eat it.
My thought was that I cooked the sugar and let it get too hot (250). After watching your video, I'll try the higher temp instead based on your video!
Wish me luck.
Good luck!
It's DELICIOUS. I can't stop eating it. It's very similar to the stuff I used to get from the middle eastern market; slightly different texture, maybe a little sweeter, but just as yummy. Thanks for this great and easy-to-make recipe!
This recipe works great! Thanks for the invaluable tip regarding sugar temperature. But hubby and I prefer it less sweet. We use 1 1/4 cups of sugar and enjoy it much more.
Use honey instead... 👍
@@helengren9349 Have not had success using honey.
@@laurabryannan 🙏 thank You
Yes!!!!! That's THE Halva I grew up on! Crumbly! Omg! I'm drooling! ThankQ so much! Cheers!
I tried to make this recipe today and it's freaking works!!! But next i make it, i will use a bit less sugar because it toooooo sweet for me. Anyway thanks for sharing.
Thank you for demonstrating this recipe! I've just begun making my own Tahini for hummus and then I remembered that Halva was made from sesame seeds. My mouth began to water at the memory of eating Halva as a child. I'm not Jewish, but, hey, you don't have to be to LOVE Halva. It's so yummy. I haven't had it in years, decades! I'm going to try your recipe and get back to you. I also see where someone suggested 240 degrees. Have you tried it at this temp?
I don’t think the other recipes are wrong with regards to the temperature. It’s the application that is wrong. The sugar/tahini mixture needs to be pliable in order to be worked like dough. This is what gives halva it’s characteristic texture. If the sugar is heated above 120/248 degrees, you’ll get a very brittle result. If you heat it just below this temperature (119/246), and use a bread kneading tool on your magimix, that should give you the correct result.
The original 'Halvah' goes like this:
"Cleopatra's passionate affairs with Caesar and Mark Anthony kept ancient Egypt from being trampled by the great Roman juggernaut. How did she always keep herself ready for passion? (You can't tell Caesar, "not tonight dear, I have a headache") Her secret was a Middle Eastern treat called 'Halvah, made with sesame seeds and honey.
Today, scientists have found that sesame seeds are loaded with Magnesium and Potassium, while Honey is packed with Asparic Acid, all known to help women overcome a lack of lust".
Sugar seems to have taken over the world, and the senses. Obese was a word not heard of till sugar took over the minds of all and sundry.
OMG!! Thank YOU Josh! You helped me decide which to use!!!
+Josh Yblik That's a funny story, but halva was made by an even more ancient group of Greeks than those of Ptolemaic Egypt.
obese was a word not heard of indeed but don't overlook the fact that diabetes has existed since ancient egypt.. and for good reason
How do you make it with honey?
@@vault703overseer2 ptolemaios was greek. All the dynasty. And kleopatra. Greek Origin. From macedonia. He was one of the Generals of Alexander the Great.
Looks so great. I remember eating halva once as a youngster and always remembered how utterly delicious it was. Thanks guys for your effort. I'm definitely giving it a go, million calories or not!!
Awesome thank you! Most important thing here is the temperature. Good luck!
Guys, please put the complete written recipe below the video for everyone's convenience.
Thank you.
they already did look above
Dinner With Kirill x
Thankyou thankyou thankyou.....going to make this and then use it in the most delectable ice cream ever invented....Halva Icecream!! Yumbiddy yum yum!!
Wow i'm trying this right now for the third time and thought i could dissolve the sugar in the Tahini.......
I was like lets seek a good receipt on RUclips and hit your video on top of the box!
Thank you so much for sharing this and i'll try farder with the temperature and dissolve the sugar in water first
like i did the first time when i made this.
This was a hit at our house :)! Thank you!
It's nice you have the confidence that you have the best recipe and you might have it. However I'm sure there's other people out there that believe they have it also. As far as people not liking Harper I think the best thing to tell them as far as what it's bad and good in my opinion is to tell them that it's supposed to taste like that inner part of a Reese's Peanut Butter Cup if it's kind of on that order and consistency is the halva I've had all my life
Hi, i like the recepie you offer,...
I pour a bit of lemon juice in order to prevent the crystallization of the sugar syrup and it works great.
Yes me too
I've been chasing a 'working' halva recipe for a while. Yours is probably the closest I've found - I have found a few things that I think take it just that 'next step'.
I use a 1:1 ratio of tahini:honey/sugar (with the sugar just add enough water to wet it all, this differes to your advice, but I found using the least amount of water possible keeps it crumbly, but not too crystaline, hard and crunchy). I found many traditional halva packets listed lemon juice and glucose in their ingredients, so I add a small squeeze of lemon juice and a bit of glucose syrup (The glucose I think helps prevent it going crunchy as well).
Heat this to JUST BELOW 125C (hard ball), if you over heat it it gets crunchy (which you can probably telI don't really like).
I then whisk it until it's opaque and white (keep it hot whilst doing this)
Add slowly to your tahini (warmed to around 50C - this seems to stop it cooling the sugar too quickly) and fold to combine, it should apear quite stringy at first, as you continue to fold the tahini will mix through much more evenly.
I have found this produces a halva that is firm and very crumbly, but not too firm - yours is a little too hard for my liking, I aim for it to have a similar texture to that weird 'magic sand' stuff; it shouldn't be so soft as to mold to the shape of a container when cold, but it should be soft enough that you can easily crumble it with your hands.
please note I'm not having a dig at your recipe - I think you did a great job, I'm just trying to share what has worked for me (I've made alot of batches of halva, and ruined most of them, so hopefully this might help someone else not ruin theirs :)
I will say, its cheaper if you test recipes with smaller quanitities; say 1/2 cups of tahini or so)
Thank you for this cooking Halvah demonstration. I want to try make halvah. My son brings me some from the Halvah King each time he comes to visit. I could eat it all day.
I just learned that 240 degrees is ideal the sugar part of this recipe. The majority of videos I watched they didn't use a candy thermometer. This is a very tasty candy and the story where I buy it at only sells it at certain times of the year. It would be nice to make it so I can have it anytime I want.
Great entertainment, thanks for the video and doing the all homework for us. I was just looking up halva recipes, can't wait to try this.
You guys are seriously adorable. This is the first recipe for Halva that I looked at and I do believe I lucked out in finding your recipe. Thanks! (Vanilla brought in on the wings of seagulls?? Cute.)
Roger ThomasSo I've tried making this with honey and sesame paste, boiling the honey to the soft ball stage. Of course in your demo you say this is wrong...but this is for a sugar syrup based Halva. Of course my halva didn't have the crystaline texture and was a gloopy though pleasant tasting sweet. Any idea if the honey version would work and end up crystaline by heating it to your higher recommended temp? I mean perhaps I should just try it anyway..1 second ago•
The other recipes are not wrong, in the other recipes they're using a thicker tahini. This is why they use less sugar on the sugar syrup and cook it in a low temperature, about 245°F
Love your recipe and humor. Awesome that you were able to make a great recipe showing us all the steps. Glad I found your video!
Oh my gosh! You both are so much fun to make halva with! Thanks for this :)
I made this, my thermometer ran out of batteries so I guessed the temperatures. I waited till the sugar was at hard ball stage. As I added the warm to touch tahini it seized and crystallised into a dust instantly! Was that tahini too cold? Is that why this happened? Or did I go wrong somewhere else? I also added a few cubes of chocolate to be like chocolate halva. Could that have seized it?
Thanks!
after letting cool, and eating it, I found it very sweet, almost coma like (at least for me) I don't eat a lot of sugar, so I will use the rice syrup next time and keep you posted. I think I may "up" the tahini too.
The opening line in the video is hilarious. Thank goodness it worked this time. Thanks for sharing!
OMG, you are making my mouth water!!! I can't wait to try this recipe. Thanks for posting!
FINALLY🎉🎈🙃😁 The FIRST Halvah recipe that actually works! I also spent a small fortune trying to make Halvah and it was fail after fail! This came out delicious! NOW… I want to make a batch with honey instead of sugar! Anybody have any warnings or suggestions for me about that?
Honey should be the same, just don't add water. The temp is the most crucial part. I think there's some comments talking about it.
Glad it worked for you!
Thanks for experimenting, so we didn’t have to👍🏼👍🏼👍🏼
All the other recipes looked like the halva was dense and like a doughy texture
Fabulous....and I, like many others had that failure cycle. Now looking back on the recipes and knowing what I do about candy making and halvah texture and history too many things about those recipes were wrong for there to be any hope of success!
Thank you for sharing this with everyone!
What kind of sugar did you use: white or cane? Definitely going to try this rather than buy it from A. Thank you for testing this proof o concept.
thankyou for your help to make it possible to understand this secret receipy.you have saved me and my gratitude to you both.
Thank you for an authentic recipe. Other recipes contain powdered milk. Just wrong.
Best Halva recipe I've tried. Thanks SO much for sharing.
I'm making this for the first time today!
I have some tahini here so I think I'll try it! I will use raw turbinado sugar, though. It's much more healthful and tastes vastly better. Thanks for the really pleasant video, and Shalom to you!
Wowow, report back how it turned out!
Could you use coconut sugar?
@@susan3200 Coconut sugar and palm sugar are loaded with beneficial trace minerals and wonderful flavor. Go for it!
Desolving the sugar, before the water starts to cook, prevents crystalization.
in my country you can buy bars of halva made from peanuts or sunflower seeds at most of supermarkets
Thank you! I finally found some store-bought halva... at about $10 a pound! I think my wife and I will try to make our own. Great video.
Wow,wow! Let us know how yours turned out! Just FYI, making Halva at home isn't much cheaper :-) Because Tahini is at about $4-6 a lbs.
Make your own tahini if you can find sesame seeds inexpensively in your area. Much cheaper than pre made
Mike Morrell Beginning with the seeds! That's an idea worth considering. Thanks!
Buy bulk seeds. I get beautiful hulled seeds at my farmers market for $2.79 pound. You might find them cheaper online. Tahini is simply seeds and oil blended. Takes just a couple of minutes to prepare using a food processor.
Oh this is great! I've looking for a halva recipe . Halva basically does not exist in Montana.Or the northwest east of Seattle.
Halva is the very best, thanks so much for posting this. I can't wait to make my own!
Thank you so much. Can't wait to try it. You made it look so easy. Hope mine comes out as good as yours looked like it tasted! I just bought some Tahini Paste from The Fresh Market today (it was on sale). I'm also going to try and make Hummus with the Tahini Paste also!
I tried this recipe and it turned out really well! The texture is perfect, except for a little deeper in the middle where its pretty hard. What did I do wrong? Did I heat the sugar too high?
I'm watching this because I was in search of some halva, the one I like which I could not find in both cash and carry shops, I did buy one which I just tasted but the texture is not nice, someone here mentioned a taffy one? Yeh, I don't like it either, I love the crumbly one (not into chocolate flavour tbh) with pistachio sprinkles, I adore it, unfortunately it's extremely moorish and addictive and am glad my son doesn't like it either. But cor, if I could make it myself that would be amazing. Thanks for posting.👍🎊🎇😘
6:07 haha very true ive made small batches everyday since i watched this.
This is great. I've been craving halva for a long time. And it's vegan too!
Looks delicious! Can't wait to try making it myself :)
This looks perfect and delicious. Can't wait to make this.
Thanks guys I followed this recipe and it was perfect!!
Awesome, glad to hear.
Thank you! I've followed all your previous videos in the perfect halvah quest. I'm so glad you got it right! We love it!
I know this may complicate matters, but have you ever attempted to make your own tahini/tahina? Also, if I wanted to add nuts to this recipe, would I do that while the mixture is still in the pot on the stove, or would I apply it later (when pouring into the setting pan?)
Thank you! Will try. We made a mess of the first batch by following other online recipes. Will it work with honey at the same temp?
Should!
This is super neat-o!
great job guys!!!
I think it looks great with a little chopped pistachio nuts too!
I just made it. It works!
I totally want to cook with these two
I made this halvah recipe today and it turned out so much different looking than yours. I have a feeling that it is very important how long you leave the mixture at 260 F. I used a candy thermometer and had the correct temp, but no idea of timing.
Would you please tell me about the timing? Your video make my mouth water...I thought I could come home from shopping and whip up a batch of halvah...wrong! It looks like a dish of jello. It is not going to set up anytime soon.
Thank you,
Rusty
Rusty Groffman the temperature is crucial and it's a very small window, you have to make sure that it doesn't go over. (even through residual heat)
Looks so nice, beautiful way to make it
Thank you for sharing your success. Will def make.
Wonderful. Thank you
how do You make tahini paste? I prefer not to buy it - will it be suitable to use home made tahini paste in this recipe? This halva recipe looks absolutely fabulous - I will definitely try it!
Tahini paste is essentially ground up sesame seeds. You can make it in your food processor, get some sesame seed oil too in case it's too thick. So it's just like peanut butter or almond butter. Same concept.
Thanks for the quick reply
thank you so much you champions!!! well done!!! I want to make one with honey.. I'll let you know how I go lol xx
This is a very helpful demo re cooking temps of sugar syrup. Your end result however remains firmly within the definition of fudge because your syrup is not opaque. The sugar ingredient of itself is also probably not correct and should actually be honey. The trouble with honey is you cannot cook it over direct heat as much as sugar, because it makes an indigestible material. In my experience, heating the honey within the soft nougat framework but using a Bain Marie, then folding in the Tahini produces the classic ‘Halva dough’. It really depends if you want to cook like our ancestors, or produce something that is essentially a modern interpretation. All nougat recipes with honey and egg white cooked over Bain Marie can exceed hard crack stage by far, as you can evaporate the moisture content very successfully but without burning.
I soooo wanna try this, but I don't have a thermometer! >.< what texture the tahini must take when warmed?
Get one they are dirt cheap... ruclips.net/video/YwAWwoi5wV8/видео.html
The tahini just becomes more liquidy
How to make it refined sugar free?
lol, mic test is always funny to me. If you're saying numbers you say "one" in to mic one, you say "two" into mic two, and so on depending on mic positions/numbers.
Aside from the mic test at the end, yes, great instruction. Definitely no stirring on "candies" in general, where brining a simple syrup to the proper stage. It does start crystallisation.
+Alex Andrews you have a point there :-p