Jewish Halvah Recipe

Israeli Halva Jamie Geller

WebJan 6, 2012 · Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, …

1. Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the "soft ball" stage of candy making.
2. To confirm that you are at the "soft ball" stage, drop a bit of the honey into a cup of cold water.
3. It should form a sticky and soft ball that flattens when removed from the water.
4. Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat tahini to 120˚ F.

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Halvah David Lebovitz

WebApr 2, 2021 · 1 teaspoon vanilla extract. 2 1/2 tablespoons (25g) very coarsely chopped pistachios, (see headnote for other suggestions) In a …

1. In a medium bowl, stir together the powdered sugar and milk powder. Add the tahini and vanilla and continue to stir until the mixture starts clumping together. Use your clean hands to knead the mixture until it comes together into a smooth, dough-like round that's not sticky. (As shown in the post.) Reem advised me to avoid adding more tahini unless it absolutely won't come together because adding the more tahini you add the softer it will be. (And you don't want it too soft.) If it feels too wet or sticky, add a bit more powdered milk.
2. Line a 3 cup (700ml) glass or plastic container of any shape with a sheet of plastic wrap that goes inside the mold and up and over the edges. Smooth out any wrinkles as best you can and put the pistachios in an even layer on the bottom. Press the halvah mixture into the mold and smooth the top. Rap the container a few times gently on a folded kitchen towel on the countertop to encourage the mixture to pack snugly in the mold. Cover with the plastic wrap overhang and refrigerate for at least 4 hours or overnight.

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