Halva

I grew up eating halva. It was always a colorful section of the bazar with nuts and seeds, and lots of samples. 

Until last week’s brilliant idea to make it, I didn’t truly appreciate the diverse sets of recipes, some with toasted selmolina. I assembled a few together to recreate a sweet but not cloying, flakey and rich sesame fudge. 

1.5 cups tahini 

2 tbsp milk powder

1 tbsp sesame seeds (white or black)

1 tsp vanilla

Sugar Syrup 

1.5 cups of sugar 

1/2 cup water 
DecorRose petals, pistachios, sesame or sunflower seeds (all or any are optional)
Line a 5x3 container with parchment paper. Lightly coat with coconut oil or non-stick spray. If using add ins to decorate sprinkle into the bottom of the lined container.
Mix together tahini, milk powder, sesame seeds and vanilla. 
Cook sugar syrup until it reaches 250F. 
Carefully pour sugar syrup into the tahini mix. Mix until the “dough” comes together and starts to pull away from the sides of the bowl. 
Transfer into the lined container and pat evenly in place. Let cool at room temperature. 
Remove from the container, flip decorated side up and enjoy in slices.