Halva recipes: 5 delicious ways to enjoy this sweet treat

Ingredients for Halva 5 ways

• 180 g tahini, well-stirred, at room temperature

• 1 g sea salt

• 2.5 ml vanilla extract

• 250 g caster sugar

How to make Halva 5 ways

1. Line an 20cm x 20cm baking pan or a 23cm x 10cm loaf pan with parchment paper, leaving a 5cm overhang on two sides.

2. Mix tahini, salt, and vanilla in a medium heatproof bowl using a wooden spoon.

3. Pour 60ml of water into a small saucepan, then stir in 100g of sugar. Attach a sugar thermometer to the side of the pan.

4. Bring the sugar mixture to a boil over medium-high heat and cook, stirring occasionally to help dissolve the sugar, until the thermometer registers 120°C. Immediately remove the syrup from the heat.

5. Gradually stream the syrup into the tahini mixture while constantly mixing with the wooden spoon. Continue to stir just until the halva comes together in a smooth mass and starts to pull away from the sides of the bowl (this should take less than a minute). Be careful not to overmix, as this will make the halva crumbly.

6. Working quickly, scrape the halva into the prepared pan, pushing it towards the edges; smooth the top.

7. Let the halva cool to room temperature, then cover tightly with cling film and chill for at least 2 hours.

8. Remove the halva from the pan using the parchment overhang, and slice as desired to serve.

9. Do Ahead: Halva can be made up to 3 weeks in advance. Transfer it to an airtight container and chill.

10. Place a rack in the middle of the oven and preheat to 150°C (fan oven).

11. Spread 150g of unsalted shelled pistachios on a rimmed baking tray. Toast in the oven until fragrant and lightly golden, about 10 minutes.

12. Transfer the nuts to a plate and let them cool, then coarsely chop.

13. Prepare the halva by adding half of the chopped pistachios and 1/4 teaspoon of rosewater to the tahini, salt, and vanilla mixture.

14. Stir the sugar syrup into the tahini mixture and form the halva as directed. Sprinkle the remaining nuts over the top, pressing gently to adhere. Cover and chill as directed.

15. Prepare the halva again, adding 1/2 teaspoon of ground cardamom to the tahini, salt, and vanilla mixture.

16. Stir the sugar syrup into the tahini mixture, then quickly stir in 75g of coarsely chopped dark chocolate just to combine, ensuring you see streaks of chocolate. Form the halva as directed. Sprinkle 25g of coarsely chopped dark chocolate over the top, pressing gently to adhere. Cover and chill as directed.

17. Prepare the halva by adding 1 tablespoon of poppy seeds to the tahini, salt, and vanilla mixture.

18. Add 1 tablespoon of finely grated lemon zest to the water in the saucepan before making the sugar syrup, then prepare the syrup as directed.

19. Form the halva as directed. Sprinkle 1 tablespoon of poppy seeds over the top, pressing very gently to adhere. Cover and chill as directed.

20. Prepare the halva by adding 1/2 teaspoon of za’atar to the tahini, salt, and vanilla mixture.

21. Stir the sugar syrup into the tahini mixture as directed, then quickly stir in 75g of coarsely chopped dark chocolate just to combine, ensuring you see streaks of chocolate. Form the halva as directed. Sprinkle 25g of coarsely chopped dark chocolate over the top, pressing gently to adhere. Cover and chill as directed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.