Halva, a Middle Eastern confection made with tahini, only calls for a handful of ingredients but requires precision for best results—so don’t skip the candy thermometer, work seamlessly between steps and take care not to overmix the halva before transferring to the pan. Our version , speckled with black sesame seeds and topped with melty dark chocolate, gets the freshest flavor from homemade tahini.
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- 12 – 16 serving(s)
- Total Time:
- 15 mins
- 1 1/3 c.
- 1 1/2 c.
Homemade Tahini, at room temperature and stirred
- 1 1/2 tbsp.
black sesame seeds
- 1 tsp.
pure vanilla extract
- 1 tsp.
- 3 oz.
dark chocolate, chopped
White sesame seeds, for sprinkling
- Step 1Line 9- by 5-inch loaf pan with parchment paper, leaving overhang on long sides.
- Step 2In small saucepan, heat sugar and 1/3 cup water on medium, stirring gently to combine, until sugar dissolves and mixture starts to simmer. Then, without stirring, cook until syrup registers 245°F on candy thermometer, 4 to 6 minutes more.
- Step 3Meanwhile, in stand mixer fitted with paddle attachment, beat tahini, black sesame seeds, vanilla, and salt on low until combined, 45 seconds to 1 minute. With mixer running on low, carefully pour in syrup in steady stream and beat just until mixture comes together and begins to pull away from sides of bowl, 30 seconds to 1 minute (do not overmix). Immediately transfer to prepared pan, cover with parchment overhang, and press into even layer with another loaf pan or your hands.
- Step 4Sprinkle chocolate over halvah and gently press into place (some chocolate will melt). Sprinkle with white sesame seeds. Let sit at room temperature (uncovered) until completely cool, at least 2 hours, then cover with plastic wrap and refrigerate 1 hour before removing parchment from pan and slicing.
NUTRITIONAL INFORMATION (per serving): About 274 calories, 16.5 g fat (3.5 g saturated), 0 mg cholesterol, 141 mg sodium, 29 g carbohydrate, 4 g fiber, 21.5 g sugar (19 g added sugar), 5 g protein
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).