I only recently discovered halva, after a customer bought some back from Amsterdam.
The history of Halva seems to be a bit of a mystery, with versions of it appearing all over the world, in different forms, and under different names. Whilst often claimed to be an Indian dish, the word Halva comes from the Arabic word Hulw, or sweet.
You could replace the honey with sugar, for a vegan version, or replace the pistachios with other ingredients, such as, dried fruits, nuts or chocolate.
- 450g honey
- Handful of pistachios
- Tsp vanilla extract
- 270g tahini
Heat the honey in a pan until it reaches 115 degrees Celsius, or ‘soft ball’ on a thermometer.
Stir in the pistachios and vanilla extract, followed by the tahini. Mix well, until fully incorporated.
Pour into a greased and lined cake tin, and leave to cool.
Once cool remove from the tin and wrap well in cling film. Refrigerate for a minimum of 24 hrs.