Halva is a sweet made from sesame seeds and eaten in the Middle East, India, the Balkans, and elsewhere. The recipe varies a little, from place to place. The kind I know has a very particular crumbly, slightly chewy-sticky texture that is created during the process of cooking then cooling the ingredients.
I’m always on the lookout for ways to simplify recipes, so it was very cool to learn that a friend found a way to get the homemade halva taste without the work.
Why is this halva a great choice for dessert?
The recipe has only two ingredients – honey and tahini sauce (or tehina, as it’s called here, in Israel). We don’t need a lot of sugar in our diets, but when you do want something sweet, raw honey is an excellent option. (Find out why). Tehina is an excellent addition to your diet. It’s a treatment for joint pain and is full of minerals, including calcium. Check out my guest post in Green Prophet to learn more.
Ok. So what is the recipe, you ask.
Preparation time: 1 minute (I was totally exaggerating about the 30 seconds)
Start to finish: 1 minute
3 tbsp. tehina paste (from hulled sesame seeds, not whole)
1 tbsp. raw honey, or to taste.