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Halvah Recipe

Name: Halvah
Ingredients: 1 can Sesame tahani; 2 x Egg whites, beat into stiff peaks; 1 c. Almonds or possibly pistachios, sliced (unsalted); 2 c. Sugar; 1 c. Water; 1/4 tsp Vanilla crystals (see note) or possibly; 2 tsp Vanilla

by Global Cookbook

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0 reviews | 1 comment

Servings: 12

Ingredients

Cost per serving $0.35 view details

1 can Sesame tahani
2 x Egg whites, beat into stiff peaks
1 c. Almonds or possibly pistachios, sliced (unsalted)
2 c. Sugar
1 c. Water
1/4 tsp Vanilla crystals (see note) or possibly
2 tsp Vanilla

Directions

NOTE: Sold at Greek food stores.
Boil syrup ingredients till very thick, about 15 to 20 min (hard ball stage). Cold slightly before using. With an electric mixer, beat sesame tahini till smooth and creamy and the oil is completely absorbed. Gently mix in egg whites. Mix will get stiff and pull away from bowl. Slowly add in 3/4 c. syrup. Mix in the nuts, then stir in the remaining c. of syrup a little at a time. Tranfer mix to a loaf pan. Cover and chill for 3 days before unmolding. Will keep for 6 months in refrigerator. Olivia Liebermann
/CANDY

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Comments

Reply

karin e

February 17, 2012

I made a recipe very similar to this. I used about half of the can on tahini, but the rest was the same. After 3 days my halvah was moist like fudge and not flaky the way I expect it to be. WHen you make this recipe, how does your turn out?

or Cancel

I made a recipe very similar to this. I used about half of the can on tahini, but the rest was the same. After 3 days my halvah was moist like fudge and not flaky the way I expect it to be. WHen you make this recipe, how does your turn out?
or Cancel

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Amount Per Serving	%DV
Serving Size 56g
Recipe makes 12 servings
Calories 149
Calories from Fat 13	9%
Total Fat 1.52g	2%
Saturated Fat 0.11g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Potassium 23mg	1%
Total Carbs 34.08g	9%
Dietary Fiber 0.4g	1%
Sugars 33.51g	22%
Protein 0.65g	1%

Halvah Recipe

Ingredients