Halva. What can you do with it?
Nutty, slightly sweet, crumbly and fluffy all at once: halva. Hate it or love it. Either way, we’re fans. What exactly is it, and what can you do with it?
Origin
There is quite a bit of debate about the exact origin of this delicacy. Some say it was discovered sometime before the twelfth century in Byzantium (now Istanbul). Others claim it dates back as far as 3000 BC, as a jelly-like dessert made with oil, flour and sugar.
In any case, the dish spread—in all its variations—across the Middle East, Southern Europe, Central Asia and India. Broadly speaking, there are two different types of halva: one made with flour and one made with nuts.
Flour
This type of halva is mainly made with semolina, which gives it a more jelly-like texture. The basic ingredients are ghee (clarified butter), flour (usually semolina) and sugar. This version is particularly popular in India, where it is mixed with coconut and dates.
Nut butter base
This is the type of halva you probably know as the solid but oh-so-crumbly block that they slice for you at the Turkish shop, or that you buy in a container. The best-known variety is tahini halva, made with sesame paste. But you can also find versions made with sunflower seeds, pistachios, almonds and peanuts. Basically, the nut pastes are mixed with honey or sugar, and chocolate, vanilla or extra nuts may be added as well.
What can you do with it?
In principle, all you need to make fresh halva yourself is tahini (made from 100% sesame seeds), honey or sugar, and a sugar thermometer. After that, you can go as wild as you like: with vanilla and lemon, marbled with white and black tahini or with chocolate and nuts, for example. A slice with coffee—delicious.
But did you know you can also use it in other dishes? As a topping for soft-serve ice cream, for example, as Christina Tosi does at her Momofuku Milkbar in New York. Or mix it into your brownies, like Yotam Ottolenghi. And hello! Have you ever thought of halva cheesecake?! Choices, choices…
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