Halvah is my favorite Middle Eastern treat…
And Easter wouldn’t be the same without it!
There are 2 kinds of halvah — the crumbly, nut-butter based kind, and the flour-based variety. I adapted the flour-based kind for whole grain sprouted flour.
Halvah (Middle Eastern Honey-Sesame Candy)
- 1/2 cup toasted sesame oil
- 2 to 2-1/4 cups sprouted spelt flour
- 1 cup roasted sesame tahini
- 3/4 cup honey
Warm oil in a large heavy skillet over low heat. Add flour. Stir until thoroughly combined. Continue cooking, stirring occasionally, until the mixture begins to turn pale brown. Add tahini. Stir until the mixture has a uniform color and consistency. Turn off heat.
In a separate small saucepan, bring honey to a boil over high heat. Boil for 1 minute. Immediately add hot honey to flour mixture. Stir until completely incorporated.
Spread mixture into an ungreased loaf pan and pack down with the back of a spatula. Let cool at room temperature for 2 hours or until the pan feels cool. It will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted.
Cover tightly (in or out of the loaf pan) and store in the refrigerator for up to 2 weeks. To serve, cut into thin slices.
What are your springtime or Easter traditions? Do you make or enjoy halvah?
This post was featured in 52 No-Junk Candy Recipes.
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