Halva Recipe (Tahini Sesame Candy) 

This homemade halva recipe turns tahini and a few pantry staples into a sliceable sesame treat with a rich, nutty flavor.

A Homemade Version of Sesame Halva

The halva I make here starts with tahini, a paste made from sesame seeds, and hot sugar syrup. It has the deep sesame flavor you expect from halva, but a smoother, denser texture than the airy, crumbly kind made with soapwort root.

My recipe leaves out that more laborious traditional step. You’ll need a candy thermometer and about 25 minutes of prep and cooking, followed by about three hours in the refrigerator for the halva to set.

I like it plain with a cup of tea, though a scattering of roasted pistachios gives each slice a little crunch.

What Is Halva?

Halva, also spelled halvah, halwa, or halaweh, is a name for several kinds of sweets. This recipe makes the tahini-based sesame candy enjoyed across the Middle East and Turkey.

Other versions use different ingredients: Greek halva may be made with semolina, while carrot and cardamom feature in some South Asian versions. Traditional sesame halva may also include egg white and soapwort root. This homemade version uses a shorter process and sets into slices with a softer, denser bite.

Halva Ingredients

You need five ingredients for this halva recipe, plus optional pistachios. Use fresh, well-stirred tahini; its flavor comes through clearly in the finished halva.

• Tahini: This sesame paste gives halva its nutty flavor. Use it at room temperature and stir it thoroughly so the oil and solids are combined. I use Soom tahini; my guide to tahini explains what to look for in a jar.
• Sugar: Heated with water, it forms the syrup that helps the halva set. 
• Water: Helps dissolve the sugar before the syrup cooks to 250°F.
• Vanilla extract: Adds flavor alongside the sesame.
• Kosher salt: Balances the sweetness.
• Roasted pistachios, optional: Scatter them over the top for color and a little crunch, or leave the halva plain.

How to Make Halva

Have your pan and tahini ready before you cook the syrup. Once it reaches temperature, you’ll need to mix and mold the halva quickly.

1. Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides. Cut slits at the corners so the parchment lies flat.
2. Season the tahini. In a large heatproof bowl, stir together 1 1/2 cups room-temperature, well-stirred tahini, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt.
3. Cook the syrup. Put 1 1/4 cups sugar and 1/3 cup water in a medium pot over medium heat and attach a candy thermometer. Stir at first to help dissolve the sugar. Once the syrup begins to simmer, stop stirring; swirl the pan occasionally instead. Cook until it reaches 250°F. A drop of syrup placed in a cup of water should form a firm ball.
4. Mix the halva. Carefully stream the hot syrup into the tahini while stirring continuously. Stop as soon as the mixture is combined and begins to pull away from the sides of the bowl, in less than a minute. Mixing longer can make it crumbly.
5. Mold it. Quickly scrape the mixture into the prepared pan with a heatproof spatula. Press and spread it evenly, then sprinkle with chopped roasted pistachios if you like.
6. Chill and slice. Let the halva cool to room temperature. Cover tightly and refrigerate until fully set, about 3 hours. Lift it out by the parchment, peel the paper away, and slice.

Tips for Making Halva

• Stir the tahini before measuring. Its oil can separate in the jar. If you store it in the refrigerator, bring it to room temperature before starting.
• Watch the syrup temperature. Cook the syrup to 250°F so the halva sets with the intended texture.
• Mix briefly, then move quickly. Stir the syrup and tahini just until combined, then transfer the mixture to the pan before it becomes difficult to spread.

More Halva Flavors

The plain sesame version is lovely on its own, but you can make one of these variations when you want a different flavor. Choose one per batch: once the hot syrup goes into the tahini, you need to mix and mold the halva quickly.

• Chocolate halva: After mixing in the sugar syrup, quickly fold in 1/2 cup coarsely chopped dark chocolate. Sprinkle cacao nibs over the top for a little crunch and bitterness.
• Chocolate pistachio halva: Toast 1 cup pistachios in a 300°F oven until golden and fragrant, then coarsely chop them. Add half to the tahini before pouring in the syrup. Quickly fold in 1/2 cup coarsely chopped dark chocolate after the syrup, then scatter the remaining pistachios over the halva in the pan.
• Coffee cardamom halva: Stir 1 tablespoon instant espresso powder and 1/2 teaspoon ground cardamom into the tahini mixture. Top the molded halva with chocolate-covered espresso beans or 1/4 cup chopped chocolate.
• Pistachio rose halva: Toast 1 cup pistachios in a 300°F oven until golden and fragrant, then coarsely chop them. Add half to the tahini mixture and replace the vanilla with 1/4 teaspoon rose water. Sprinkle the remaining pistachios over the halva once it’s in the pan.
• Dried fruit halva: After mixing the syrup into the tahini, fold in chopped dried figs, apricots, cherries, raisins, or mango. Transfer the mixture to the pan promptly.

What to Serve with Halva

Cut the halva into small slices and serve it with coffee or Arabic tea with fresh mint. I also like it with herbal tea in the afternoon.

For dessert, set it alongside a bright citrus salad or Turkish poached apricots. You can also chop halva as you would chocolate and fold it into cookie or brownie batter so you get pieces of halva in each bite.

How to Store Halva

Let the halva set in the refrigerator for about 3 hours before slicing. Store it in an airtight container in the refrigerator for up to 3 weeks. Let a slice come to room temperature before serving so its flavor comes through. 

More Sesame and Tahini Sweets to Try

Snacks

Greek Sesame Candy with Honey (Pasteli)

Desserts

Date Bars with Chocolate & Tahini

Desserts

Tahini Brownies Recipe

Desserts

5-Ingredient Tahini Cookies