Ingredients for Israeli Halva
- 1 cup (240ml) tahini
- 1 cup (200g) granulated sugar
- Boiling Water
- Real Vanilla Extract
- Canola Oil
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How to Make Israeli Halva
- In a medium saucepan over medium heat, combine sugar and water. Stir until sugar dissolves completely.
- Bring the sugar mixture to a boil, without stirring, until it reaches 235°F (113°C) – use a candy thermometer for accuracy. This is the soft-crack stage.
- Remove from heat and carefully whisk in the tahini and lemon juice until smooth and well combined. The mixture will thicken as it cools.
- Pour the halva mixture into a lightly greased 8x8 inch baking dish or similar sized container.
- Let it cool completely at room temperature. This process is crucial for the desired texture.
- Once completely cool, cover and refrigerate for at least 2 hours to allow the halva to fully set.
- Before serving, cut into squares and garnish with chopped pistachios (optional).
- Enjoy your homemade Israeli Halva! Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
55g
Fat
4g
Carbs
5g
