This month, Food of the World is in Middle Eastern country of Israel. I made a very quick and easy halvah with tahini. I had some leftover store bought tahini from this hummus preparation and
Halvah, a sweet found throughout the Middle East, particularly Israel, is made from honey, nuts, tahini, and vanilla. Make your own with this recipe.
One of my favorite things to do when I am in Jerusalem is to go to the shuk and check out the halvah. I love the bustle and energy of shopping there. The fresh
Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix. I've suggested a few very good brands of tahini in the post if looking for recommendations but a trip to a shop that specializes in ingredients for Arabic cooking should yield a few other options. Traditional halvah is made with soapwort, and with laborious stirring, So although the texture of this halvah is a bit softer than store-bought halvah, but it's still sliceable and very enjoyable.
Halvah, a sweet found throughout the Middle East, particularly Israel, is made from honey, nuts, tahini, and vanilla. Make your own with this recipe.
Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix. I've suggested a few very good brands of tahini in the post if looking for recommendations but a trip to a shop that specializes in ingredients for Arabic cooking should yield a few other options. Traditional halvah is made with soapwort, and with laborious stirring, So although the texture of this halvah is a bit softer than store-bought halvah, but it's still sliceable and very enjoyable.
Halvah Cookies
This month, Food of the World is in Middle Eastern country of Israel. I made a very quick and easy halvah with tahini. I had some leftover store bought tahini from this hummus preparation and
"My passion for halvah (the sesame-seed candy) is no secret. I love its crunchy, gritty, nutty flavor. I first started eating it in Paris at the pâtis...
Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem KassisYou can customize this halvah with various toppings, swapping out the pistachios with roasted peanuts or cashews, rose petals, sesame seeds, chocolate chips or roasted cocoa nibs, coffee beans, sesame or pumpkin seeds, or whatever and wherever your imagination takes you. Reem offers a few other suggestions in the book, such as adding cocoa powder, cardamom and other flavors to the mix. I've suggested a few very good brands of tahini in the post if looking for recommendations but a trip to a shop that specializes in ingredients for Arabic cooking should yield a few other options. Traditional halvah is made with soapwort, and with laborious stirring, So although the texture of this halvah is a bit softer than store-bought halvah, but it's still sliceable and very enjoyable.
A one-of-a-kind challah!
Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the "soft ball" stage of candy making. To confirm that you are
Perfect for dessert, a midday pick-me-up, and (alongside a coffee) even for breakfast.
There are 2 kinds of halvah -- the crumbly, nut-butter based kind, and the flour-based variety. I adapted the flour-based kind for whole grain sprouted flour.
When you hear halvah, you probably think of tahini (aka sesame seed paste). But the truth is, halvah can be made with all sorts of unsweetened nut or seed butters. In this case, we’re turning to peanut butter. Make sure you find one with no added sugar—often this is labeled as “natural”—since you’ll be adding in sugar yourself. Try to find a variety that’s salted (if you can’t, just add salt to taste before beginning the recipe). A super smooth peanut butter works best; I like the one from Trader Joe’s. If you’ve never made halvah before, the great news is that it comes together like that. Which means you could make halvah before dinner and have it for dessert. That said, it also means you need to have everything ready to go before starting the recipe—think, lined loaf pan, measured and prepped ingredients, laid-out tools, etc—and please do read the method through once or twice, so you have the game plan down pat. An instant-read thermometer is crucial here, since the sugar syrup changes a lot within a few degrees Fahrenheit. (For what it’s worth, once you buy one, you’ll find all sorts of beyond-halvah ways to use it, from making candy to cooking meat.) I like using a slightly smaller loaf pan (say, an 8 by 4, or 8 ½ by 4 ½) to end up with taller slices of halvah. But if all you have is a 9 by 5, that totally works, too. Well wrapped, this will keep for several days at room-temperature, or it can be frozen.
Get your hands on these fudgy Gluten-free Halvah Brownies! Chewy, cakey, and the perfect amount of sweetness.. I could eat this all day long!
These vegan halva bars are definitely not your everyday dessert! Absolutely irresistible, strangely addictive and gluten free.
‘ I love the autumn-that melancholy season that suits memories so well. When the trees have lost their leaves, when the sky at sunset still preserves the russet hue that fills with gold the withered grass, it is sweet to watch the final fading of fires that until recently burnt within you .’ – Gusta
In the interest of public service, I strive to come up with healthy breakfast recipes that taste like dessert. I take no pleasure in it, really. I’m simply a humanitarian. I do it for the children. Th
With a waffle-y crust and cashew filling, makes this lusciously rich dessert decadent and creamy. It's a cross between halvah and cheesecake, and it’s so easy to make too!
These chocolate chunk halvah cookies are complex and have just the right amount of chewy yet crisp around the edges.
This sweet and nutty confection is super easy to make at home!
At Zingerman’s Bakehouse, we make our Halvah Swirl Cheesecake with our own Black Magic Brownies, Zingerman’s Creamery farm cheese, and Hebel & Co halva.
The best zucchini bread ever - studded with chocolate chips and swirled with chocolate halvah tahini spread
An incredibly easy, deliciously soft carrot cake topped with cardamom and rose-spiced halvah ganache
The best zucchini bread ever - studded with chocolate chips and swirled with chocolate halvah tahini spread
At Zingerman’s Bakehouse, we make our Halvah Swirl Cheesecake with our own Black Magic Brownies, Zingerman’s Creamery farm cheese, and Hebel & Co halva.
How can you ever improve on cheesecake? Our friends at Zingerman’s Bakehouse, a beloved institution in Ann Arbor, Michigan, have found a way. Their special Rosh Hashanah cheesecake features swirls of vanilla tahini and chocolate fillings, plus chunks of sesame halvah. While not overly sweet, the cheesecake is rich and wonderfully indulgent. Our thanks to the folks at Zingerman’s for sharing the recipe with us.
Sesame seeds are a superior source of the macronutrient calcium, which is vital for so many body functions. This halvah recipe shows you how easy and delicious it is to get calcium rich nuts and seeds into our diet.
When you hear halvah, you probably think of tahini (aka sesame seed paste). But the truth is, halvah can be made with all sorts of unsweetened nut or seed butters. In this case, we’re turning to peanut butter. Make sure you find one with no added sugar—often this is labeled as “natural”—since you’ll be adding in sugar yourself. Try to find a variety that’s salted (if you can’t, just add salt to taste before beginning the recipe). A super smooth peanut butter works best; I like the one from Trader Joe’s. If you’ve never made halvah before, the great news is that it comes together like that. Which means you could make halvah before dinner and have it for dessert. That said, it also means you need to have everything ready to go before starting the recipe—think, lined loaf pan, measured and prepped ingredients, laid-out tools, etc—and please do read the method through once or twice, so you have the game plan down pat. An instant-read thermometer is crucial here, since the sugar syrup changes a lot within a few degrees Fahrenheit. (For what it’s worth, once you buy one, you’ll find all sorts of beyond-halvah ways to use it, from making candy to cooking meat.) I like using a slightly smaller loaf pan (say, an 8 by 4, or 8 ½ by 4 ½) to end up with taller slices of halvah. But if all you have is a 9 by 5, that totally works, too. Well wrapped, this will keep for several days at room-temperature, or it can be frozen.
The combination of sesame seeds and halvah (candy made from ground sesame seeds, available at Whole Foods Markets, Jewish delicatessens and Middle Eastern stores) makes these vegan cookies a nutty treat.
The pumpkin spice latte has become synonymous with fall. Unpopular opinion, though: it's a little overrated. This year, I wanted to come up with a more interesting and unique latte that'd still give off the absolute coziest of vibes. Enter: the halva latte. For those of you who are unfamiliar, halva is a Middle Eastern
Here's how to make Molly Yeh's sesame-rich, halvah-stuffed challah bread with crushed sesame seeds, honey, and tahini.