Homemade Traditional Halva: A Sweet Sesame Delight

Ingredients

2 cups of white sugar
1 3/4 cups of water
2 cups of semolina
1 cup of unsalted butter
1/2 cup of sliced almonds
1/2 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
A pinch of salt
For garnish: some whole almonds and extra ground cinnamon

Steps and instructions

Combine the sugar and water in a small pot. Stir over medium heat until the sugar has dissolved. Once the sugar is dissolved, bring the mixture to a boil then remove from heat and set aside.
In a large pot over medium heat, melt the butter then add the semolina. Stir constantly until the semolina turns a golden brown color.
Slowly pour the sugar water into the semolina, stirring constantly. Be careful as the mixture will sputter and steam a lot.
Continue to stir until the halva pulls away from the sides of the pot, this should take about 5 minutes.
Remove from heat and stir in the sliced almonds, vanilla extract, ground cinnamon, and a pinch of salt.
Pour the halva into a greased cake pan or mold and let it cool completely.
Once cooled, turn the halva out onto a plate and garnish with whole almonds and a sprinkle of ground cinnamon.
Serve the halva at room temperature. Enjoy!

Tools for making

Small pot - for dissolving the sugar and water.
Large pot - for cooking the semolina and combining with the sugar water.
Stirring spoon - for stirring the semolina mixture and preventing it from burning.
Cake pan or mold - for shaping and cooling the halva.
Plate - for turning out the halva after it has cooled.

Recipe variations

Replace the semolina with fine cornmeal for a gluten-free version.
Add in a handful of raisins or chopped dried fruits for added sweetness and texture.
Experiment with different nuts such as pistachios, walnuts, or cashews.
For a chocolate twist, mix in a couple of tablespoons of cocoa powder.
Try adding a tablespoon of rosewater or orange blossom water for a floral flavor.
Add a teaspoon of ground cardamom or nutmeg for a spiced variation.
Replace the sugar with honey or maple syrup for a different level of sweetness.
Instead of almonds, use shredded coconut or crushed pistachios as a topping.
Create a layered halva by alternating between different flavors or colors of halva in the mold.
Add a dollop of Greek yogurt or whipped cream on top when serving for a creamy contrast.

Recipe overview

This delicious Halva recipe is a traditional Middle Eastern dessert that's simple to make yet incredibly satisfying. With a lovely texture from semolina and a wonderful blend of flavors from butter, sugar, and aromatics like cinnamon and vanilla, this treat is sure to impress. The process involves making a basic syrup, toasting semolina in butter, and then combining the two into a delectable sweet treat that's garnished with almonds for a little crunch. Expect a delightful dessert that's just sweet enough, without being too overwhelming. Enjoy this at room temperature for the best experience.

Common questions

Can I use brown sugar instead of white sugar? No, it is recommended to use white sugar for this recipe to achieve the desired texture and taste.
Can I use salted butter instead of unsalted butter? It is best to use unsalted butter in this recipe to have better control over the saltiness of the halva.
Can I substitute the semolina with another ingredient? Semolina is a key ingredient in halva and provides a unique texture. It is not recommended to substitute it with another ingredient.
Can I omit the almonds from the recipe? Yes, you can omit the almonds if you prefer or replace them with another type of nut if desired.
Can I make this recipe ahead of time? Yes, you can make the halva ahead of time. Once cooled, store it in an airtight container at room temperature. It will keep well for several days.
Can I freeze the halva? While it is possible to freeze halva, the texture may change slightly when thawed. It is best to consume it fresh or within a few days of making.

Serving dishes and utensils

Mixing bowls - You'll need a few mixing bowls to prepare and combine the ingredients.
Pot - A small pot is needed to dissolve the sugar and water mixture.
Large pot - A large pot is used to melt the butter and cook the semolina mixture.
Stirring spoon - A sturdy stirring spoon is essential for constantly stirring the semolina mixture.
Cake pan or mold - You'll need a greased cake pan or mold to pour the halva mixture into for shaping and cooling.
Plate - A plate is required to turn the halva out of the cake pan or mold for serving.
Knife - You'll need a knife to cut the halva into slices for serving.

Origin stories

Halva, a rich and sweet dessert, has its roots in the Middle East and is enjoyed in various forms across the globe. Its name comes from the Arabic word "Halwa," which means "sweet." Interestingly, there are over 30 types of Halva, each unique to the region it originates from. The most common type, made from sesame seed paste or sunflower seeds, is popular throughout West Asia and the Mediterranean. However, the semolina-based version we're making here, often associated with Greece and Turkey, is enjoyed warm with a sprinkling of cinnamon and a cup of strong coffee on the side. It's a dessert that bridges cultures and boundaries, a humble ambassador of sweetness in a world full of diverse flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.