Israeli Tahini Halvah.

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This Israeli Tahini Halvah is different from my basic halva recipe in that it uses honey rather than granulated sugar.  The texture is definitely different from the basic halva I’m used to making, and I really like the subtle difference in both flavor and texture.

The other thing that makes this recipe special is that there are pistachios in the mix.  Did I mention that they are one of my favorite nuts?  I use them all the time and being able to add them to this honey based halvah recipe, made me even more excited to try it.  If you love pistachios as much as I do, be sure to try some of my other favorite dessert recipes that use them like my cherry and pistachio biscotti and don’t  miss my Dubai chocolate bars…so good!

Quick fact about the spelling of halvah

A quick note:  you can spell this candy halvah or halva and both are correct.  They are simple variations in spelling depending on what part of the world you are from.

Ingredients in My Israeli Tahini Halvah Recipe

While this traditional Middle Eastern confection may be an indulgent treat, each ingredient brings its own nutritional benefits to make this sweet a bit more wholesome.

Tahini

The star ingredient of authentic halvah, tahini is made from ground sesame seeds and provides remarkable health benefits. Tahini is an especially good source of copper, a trace mineral essential for iron absorption, blood clot formation, and blood pressure (Healthline). It has antioxidant and anti-inflammatory properties, and its health benefits may include reducing risk factors for heart disease and protecting brain health (Healthline). Research even shows that tahini consumption can lower blood pressure and pulse rate and improve endothelial function (PubMed). Additionally, tahini is rich in iron (especially important if you don’t eat meat), known for its benefits for skin, hair and nails, as well as zinc (Anthos Foods).

Honey

This natural sweetener does more than just add sweetness to our halvah. Honey contains both flavonoids and polyphenols, compounds that are found in natural, plant-based foods. These compounds have anti-inflammatory properties and they act as powerful antioxidants in the body (Cleveland Clinic). Some types of honey have as many antioxidants as fruits and vegetables (Healthline). Research indicates that honey ingredients have been reported to exert antioxidant, antimicrobial, anti-inflammatory, antiproliferative, anticancer, and antimetastatic effects (PMC).

Pure Vanilla Extract

Beyond its aromatic appeal, vanilla extract offers surprising health benefits. Rich in antioxidants, which help protect the body from free radicals and reduce inflammation (Listonic). The key compound vanillin provides additional benefits, as vanillin possesses several beneficial effects for human health, such as antioxidant activity in addition to anti-inflammatory, anti-mutagenic, anti-metastatic, and anti-depressant properties (Dr. Axe). Vanilla has also been used to reduce anxiety and depression (Dr. Axe).

Pistachios

These vibrant green nuts add both texture and nutrition to our halvah. Pistachios may be good for someone’s health as they are source of protein, antioxidants, and fiber (Medical News Today). Pistachios include vitamin B6, which promotes blood flow by helping carry oxygen through your bloodstream to cells. Vitamin B6 also promotes immune and nervous system health (Cleveland Clinic). Studies show that pistachios may reduce your risk of heart disease in various ways. For instance, they could help lower blood cholesterol and improve blood pressure (Healthline).

NOTE:  While this halvah recipe contains nutritious ingredients, remember that it’s still a sweet treat best enjoyed in moderation as part of a balanced diet.

How to make Israeli Tahini Halvah

  • You’ll start by toasting the pistachios. To toast the pistachios, place in a single layer on a baking sheet and put in a 350 F. oven until golden brown, about 7 minutes or so. Check often to make sure the nuts don’t burn.  Put them to the side to cool.  Don’t try to guess if the candy is ready. 
  • Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 degrees F. or the softball stage.  Allow the honey to cool slightly and add the vanilla and nuts.
  • Gently fold in the room temperature tahini and stir until the mixture is well blended.
  • Spray a loaf pan with cooking spray.  Lay parchment paper in the pan and let there be a 2 inch overhang on two sides.  This will help you remove the halvah later on.  Spray the parchment paper too.
  • Pour the mixture into the pan and cool completely.
  • Wrap the halvah (still in the pan) with plastic wrap and refrigerate it for 24 to 36 hours so the halvah sets.
  • Remove the halvah from the pan using the parchment paper and cut the halvah into slices or squares.  Serve and enjoy at room temperature. 

PRO TIP

To make candy, it is crucial that you use a candy thermometer to make sure you have reached (and not surpassed) the soft-ball stage. (240 degrees F.)  In candy making, the “soft ball stage” refers to a specific temperature range where a sugar syrup, when dropped into cold water, will form a soft pliable ball that can easily be picked up but will flatten when removed the water.  Typically that will happen between 235 – 240 degrees F.  I always go to 240 degrees to be safe. Invest in a good candy thermometer so you get it right.

Israeli Tahini Halvah.

How to store halva (halvah)

Halvah (halva) will keep in the refrigerator for several months.  I keep it in a covered plastic container or wrapped in parchment paper.

Once you make the halvah, you can do more than eat it simply on its own. Consider crumbling it and sprinkling it over ice cream, adding some to a milk shake, or using it in other recipes. See my Halvah Apple Bars for a fun way to use this candy.

PRO TIP

It can be a challenge to achieve the flaky texture found in Israeli halvah, so if your version ends up having more of a fudge or caramel-like consistency, it is OK—it will still have that delicious, signature taste. Just try again! It took me several attempts to get it right (But the mistakes were delicious and it was so much fun trying!).  I included photos of what some might call a “fail” but what I call a delicious educational experience!  LOL

Frequently asked questions and answers about Israeli Tahini Halvah

Israeli halvah is made from honey, nuts, tahini, and vanilla though, Israeli Tahini Halvah uses honey rather than granulated sugar which gives it a different texture and flavor compared to other halva varieties.
Tahini and halva are free from any preservative or additive. They are 100% natural product and their stability is due to the presence of powerful antioxidants naturally found in sesame seeds.
Tahini is gluten free as the only ingredient used in the production is the sesame seeds.
Halvah can be stored at room temperature. It is best to refrigerate after making. The product has natural stability without preservatives.
There are no preservatives in Halvah and slight oil separation is natural.
The texture is definitely different from the basic halva… with subtle difference in both flavor and texture due to the use of honey instead of granulated sugar.
According to the results, it keeps fresh for months when properly stored. I wrap mine in parchment paper and place in a zip lock bag and just keep in the fridge.

Did you like this recipe?  Be sure to leave a comment and rating below.  Would you like to try other versions of halva?  Try my chocolate covered halva and my basic halva recipes too.

Looking to try your hand at other easy candy recipes?  Check out some of these.

Choc Raspberries with Chia

Sunflower Seed Brittle

Swirling Chocolate Peppermint Bark

Dark Chocolate Macadamia Nut Fudge

Toasted Coconut Marshmallows

Dark Chocolate & Pomegranate Cups

Israeli Tahini Halvah.

Israeli Tahini Halvah

This is a delicious honey based halvah packed with toasted pistachios. A fabulous Israeli dessert.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Candy, Dessert
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Cups Honey
  • 1 Teaspoon Vanilla extract
  • 1 1/2  Cups Unsalted pistachios or almonds (toasted)
  • 2 Cups Tahini (stirred until smooth)

Instructions
 

  • Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the softball stage. (When the syrup is dropped into cold water it should form a soft, flexible ball.) Allow the honey to cool slightly and add the vanilla and nuts.
  • Gently fold in the tahini and stir until the mixture is well blended.
  • Lightly oil a 6-cup mold, loaf, or cake pan.
  • Pour the mixture into the pan and cool completely.
  • Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.
  • Cut the halvah into slices while it’s cold but serve at room temperature. The halvah will keep in the refrigerator for several months.
  • Enjoy.
Keyword candy, dessert, sesame, tahini
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