If you can't find Tahini for cheap at your local supermarket, amazon has some good selection: amzn.to/35gQ0xQ or amzn.to/3JK5CIX Thanks for the great comments and feedback! Means a lot!

100% right about the temperature!!! I have made halva three times in the last two weeks!!! They all tasted fantastic but the texture was way off! This morning I watched your video and tried it again and with the temperature at 260 on my candy thermometer the halva came out like the halva of my childhood!!! PERFECT!!!

Thanks. I've been an executive chef for 30 years, and just started making halva a couple days ago and this has given me more trouble than anything I've ever made. Lol This looks like my fix.

I'm 68 years old & can't even remember the first time I first ate Halva. I know it was way back in my youth, & never, ever, thought that it could be made in home. I'm so eager to give your recipe a try! Thanks so much for sharing your process with us! ❤️

Thank you! I've been searching in vain for a halva recipe that produces the delicious, flaky version. Recipes that I had attempted produced the taffy version which I'm not at all into. I followed your instructions this morning and success!!!!! I'm incredibly happy! LOL Thanks again!

many yrs after you posted this, I came across this and seeing as I had a can of tahini, I tried this recipe....OMG....fantastic....I followed your instructions, did not stir, used parchment paper, and I made sure I really patted it down once in the pan.....thx so much for this....

Funny how Sue says she's not really a halvah lover but eats more than just a sample...I think this recipe converted her to a halvah lover! I can't wait to try it myself! Thank you both for making this video and making it so fun and entertaining!

I had only begun to try find a halva recipe that worked, then I found your clip. Your recipe worked a treat! Thank you for saving me the heartache of more sesame tahini fudge pretending to be halva :)

Thank you for the recipe....I made it and it came out like it is supposed to!...Just like yours!!! I had made two different ones that came out terrible!!!...I'm so glad that this one worked and you shared it with me & the public!....God bless!!!

Love you guys!! And here I thought I was becoming a bad cook... but the online recipes are so off. Thank you for figuring it out!!!

Thank you so much. It came out great! It won the approval of my senior friends at the JCC here in Nashville TN.

It's DELICIOUS. I can't stop eating it. It's very similar to the stuff I used to get from the middle eastern market; slightly different texture, maybe a little sweeter, but just as yummy. Thanks for this great and easy-to-make recipe!

Absolutely PERFECT! I love added chopped pistachios. MAKE THIS RECIPE!

This is the real HALVA I used to eat in Egypt, THANK YOU !!!! if you only knew how many stuffups I have made trying to make this halva. I appreciate you sharing your recipe..

Thank you so much for this recipe, it helped me a lot! When you cook the sugar, I'd suppose to take even a little more water, so the rate is sugar 3:2 water. When you add more water, the temperature will stay for a while a little above 100°C (212°F). Before the sugar cooks, make sure all sugar crystals are dissolved. as mentioned in the video, don't stir when the sugar is cooking. before, it's okay. that's how I got the best results. Feel free to add nuts (pistachios, ground nuts, walnuts) or cocoa powder to your tahine. also works with wheat germ flour, I recommend to add a little oil if you decide to use powdery additives.

Thank you for sharing this with everyone!

I just made this and cannot wait for it to set up! The bits left in the saucepan were delicious!

OMG, you are making my mouth water!!! I can't wait to try this recipe. Thanks for posting!

Thank you so much! The recipes I saw online didn't "feel" right. But hearing your explanation and watching your demonstration convinced me to give this a try. Like you, I always enjoy learning and refining my results. Here's what I'll take away: 1. This is a very good base recipe, presented in a clear and entertaining way! 2. I prefer my halvah a little less sweet, so next time I'll adjust the sugar ratio down. 3. I let mine go just a little too long on the stove. As my excuse, I'm cooking at altitude and did not adjust correctly. My fault...not yours. I'll just end up with a slightly crumblier product instead of the lovely flakes you show. 4. Most online recipes warn about not using tahini with salt added, but I couldn't wait to try and used what was in my pantry. I think it tastes just fine. If I use unsalted tahini in the future, I will still add a pinch of salt to suit my preferences. 5. I grew up with the marbled variety. So I added about 3 ounces of melted dark chocolate, swirling it at the end. It makes the whole thing just a bit trickier, but worth it, imo! Ignore the negative comments. Not everyone knows how to cook, or knows there are so many varieties of this treat from so many cultures, or realizes they can adjust things for their own preferences if they don't get stuck in rigid thinking.

I just made some, and if the pot scrapings are any indication, it is perfection! I plan on cutting up and drizzling it w/ dark chocolate. Thanks, it is actually very easy to do!

I just tried this very, very easy recipe. It's setting up now. It's too soon to taste it, but I can already tell that this texture will be crumbly. You guys ARE SO RIGHT! Heat the sugar to HARD BOIL stage, NOT soft boil!!! Thanks for posting this!

Looks so nice, beautiful way to make it

Love your recipe and humor. Awesome that you were able to make a great recipe showing us all the steps. Glad I found your video!

I adore both of you for this very useful instructional video. I recently had attempted to make halva and never had the result THAT IS ACTUAL HALVA! I thought it was just me! Thank you so much

Yes!!!!! That's THE Halva I grew up on! Crumbly! Omg! I'm drooling! ThankQ so much! Cheers!

This looks perfect and delicious. Can't wait to make this.

Great entertainment, thanks for the video and doing the all homework for us. I was just looking up halva recipes, can't wait to try this.

Just whipped up a batch. My temperature may have gone a tad higher than 260, but it looks EXACTLY like the video, and smells amazing. Can't wait till it's cool and I can eat it up!

Very good! Glad you kept trying.

Love this! Thank you for sharing

Thank you so much, can't wait to make it for my kids, I have been purchasing Halva at 8.95 a pound, which is pretty expensive. I grew up on Halva back in North Africa and Marseille, France ,this was the only sweet treat that my mother would give all of us (7 kids) my children cannot have any nuts ( allergic) but they do fine with sesame seeds and sunflower and tahini...Makes me hungry just looking at your video! Thank you so much. :)

Halva is the very best, thanks so much for posting this. I can't wait to make my own!

I have purchased expensive halvah on the internet, and bought it at Whole Foods, each time disappointed as it falls way short of the halvah I got to eat when my Mother hosted the weekly Mahjong game in the 1950s. I have found that making halvah in my own kitchen, when I get it right, has the flakiness that the mail-order halvah lacks. In NYC I was always able to buy the real halvah, but now, living in Vermont, I have had to learn to make it myself.

Yes this recipe works, thank you. This is nice and flakey and I’m thrilled. It is a touch sugary so I’m going to try 2 cups of tahini next time to see how it comes out. But I’m very happy with this recipe. I only tried it because you made it look so quick and easy which out was. I did not stir sugar water, turned off immediately upon reaching 260f, added slightly warmed tahini stirred until just mixed and poured into lined dish as you suggested. Was flakey in less than an hour had some while still warm. Yum! Thank you again!

Both of you are genuinely soo sincere.. This was fantastic. Thank you for sharing.

thankyou for your help to make it possible to understand this secret receipy.you have saved me and my gratitude to you both.

Thank you for sharing your success. Will def make.

I am going to try this. My Baba and I shared a love of Halva. I have shared that with with my kids and when I become a Baba, I want to share it with my grandkids. Thank you.

This was a hit at our house :)! Thank you!

Wow i'm trying this right now for the third time and thought i could dissolve the sugar in the Tahini....... I was like lets seek a good receipt on KZfaq and hit your video on top of the box! Thank you so much for sharing this and i'll try farder with the temperature and dissolve the sugar in water first like i did the first time when i made this.

So far my Limited observations halva has the most interesting and best consistency truism that I've seen

Wonderful. Thank you

Thank you for this cooking Halvah demonstration. I want to try make halvah. My son brings me some from the Halvah King each time he comes to visit. I could eat it all day.

Oh my gosh! You both are so much fun to make halva with! Thanks for this :)

Looks delicious! Can't wait to try making it myself :)

I just made it. It works!

Oh my word!! I wish I had have seen this before I wasted my time and money making the halva with the wrong recipe - and you are right - they ALL say soft ball stage!! Thank you for correcting this error!

Thankyou thankyou thankyou.....going to make this and then use it in the most delectable ice cream ever invented....Halva Icecream!! Yumbiddy yum yum!!

To prevent the sugar crystallizing, along with not stirring it too much, you can wash down the insides of the pan with a wet pastry brush to remove any sugar crystals that might be clinging there.

Looks AMAZING

Thank you so much. Can't wait to try it. You made it look so easy. Hope mine comes out as good as yours looked like it tasted! I just bought some Tahini Paste from The Fresh Market today (it was on sale). I'm also going to try and make Hummus with the Tahini Paste also!

Thank you for posting this recipe!

love your interaction together ... make preparation funny and pleasant

My first time making Halva your way and it turned out GREAT! Thank You so much

Fabulous....and I, like many others had that failure cycle. Now looking back on the recipes and knowing what I do about candy making and halvah texture and history too many things about those recipes were wrong for there to be any hope of success!

*THANK YOU SO MUCH FOR THIS REAL HAŁWA RECIPE!!!!!! :)*

Best Halva recipe I've tried. Thanks SO much for sharing.

great job guys!!!

The opening line in the video is hilarious. Thank goodness it worked this time. Thanks for sharing!

Thanks. Great video.

Thank you for the recipe!! :)

You guys are seriously adorable. This is the first recipe for Halva that I looked at and I do believe I lucked out in finding your recipe. Thanks! (Vanilla brought in on the wings of seagulls?? Cute.)

You guys are adorable! I wish I could cook with you two

Definitely your made it very yummy

Great attempt. The best method is to create a Swiss Meringue and whisk in the flavored Tahini using a stand mixer. it creates a more spreadable and softer texture that melts in your mouth on contact. Good luck!

This is super neat-o!

Thank you for demonstrating this recipe! I've just begun making my own Tahini for hummus and then I remembered that Halva was made from sesame seeds. My mouth began to water at the memory of eating Halva as a child. I'm not Jewish, but, hey, you don't have to be to LOVE Halva. It's so yummy. I haven't had it in years, decades! I'm going to try your recipe and get back to you. I also see where someone suggested 240 degrees. Have you tried it at this temp?

I totally want to cook with these two

The original 'Halvah' goes like this: "Cleopatra's passionate affairs with Caesar and Mark Anthony kept ancient Egypt from being trampled by the great Roman juggernaut. How did she always keep herself ready for passion? (You can't tell Caesar, "not tonight dear, I have a headache") Her secret was a Middle Eastern treat called 'Halvah, made with sesame seeds and honey. Today, scientists have found that sesame seeds are loaded with Magnesium and Potassium, while Honey is packed with Asparic Acid, all known to help women overcome a lack of lust". Sugar seems to have taken over the world, and the senses. Obese was a word not heard of till sugar took over the minds of all and sundry.

Thanks for posting this. When I tried it before (with the wrong temperature) I ended up with "halva-mels"--quite good when you cover them in chocolate--but not what halva is supposed to be like.

Okay, I deviated from the recipe and used peanut butter -- but dang, it was good! Flaky, sweet, and melt-in-your mouth delicious. I also used metric units-- 120 ml water, 400 grams sugar, and 360 ml peanut butter. Heated the syrup to 125°C -- worked like a charm! Thank you so much!

thank you so much you champions!!! well done!!! I want to make one with honey.. I'll let you know how I go lol xx

6:07 haha very true ive made small batches everyday since i watched this.

after letting cool, and eating it, I found it very sweet, almost coma like (at least for me) I don't eat a lot of sugar, so I will use the rice syrup next time and keep you posted. I think I may "up" the tahini too.

I made it today. Very easy and very delicious!

I tried to make this recipe today and it's freaking works!!! But next i make it, i will use a bit less sugar because it toooooo sweet for me. Anyway thanks for sharing.

This recipe works great! Thanks for the invaluable tip regarding sugar temperature. But hubby and I prefer it less sweet. We use 1 1/4 cups of sugar and enjoy it much more.

I just learned that 240 degrees is ideal the sugar part of this recipe. The majority of videos I watched they didn't use a candy thermometer. This is a very tasty candy and the story where I buy it at only sells it at certain times of the year. It would be nice to make it so I can have it anytime I want.

I think it looks great with a little chopped pistachio nuts too!

Thanks guys I followed this recipe and it was perfect!!

Looks so great. I remember eating halva once as a youngster and always remembered how utterly delicious it was. Thanks guys for your effort. I'm definitely giving it a go, million calories or not!!

It's nice you have the confidence that you have the best recipe and you might have it. However I'm sure there's other people out there that believe they have it also. As far as people not liking Harper I think the best thing to tell them as far as what it's bad and good in my opinion is to tell them that it's supposed to taste like that inner part of a Reese's Peanut Butter Cup if it's kind of on that order and consistency is the halva I've had all my life

oh my god this is amazing :D

Thanks, very helpful

Hi, i like the recepie you offer,... I pour a bit of lemon juice in order to prevent the crystallization of the sugar syrup and it works great.

Cool thanks!

thumbs up! I'm so glad I found your video first.

I grew up eating halva and decided to make it. I lucked out the first time. It came out perfect. The tahini I used was older and paste was much thicker than a new jar of tahini.The second time I made it with honey, at 245°, that was a gooey mess. Nit edible! The third time, back to sugar but still 245°. Still not right. I found your video and can't wait to try the 260°. Thanks for the tip!!

thankyou!!

Thanks for experimenting, so we didn’t have to👍🏼👍🏼👍🏼 All the other recipes looked like the halva was dense and like a doughy texture

Roger ThomasSo I've tried making this with honey and sesame paste, boiling the honey to the soft ball stage. Of course in your demo you say this is wrong...but this is for a sugar syrup based Halva. Of course my halva didn't have the crystaline texture and was a gloopy though pleasant tasting sweet. Any idea if the honey version would work and end up crystaline by heating it to your higher recommended temp? I mean perhaps I should just try it anyway..1 second ago•

Haloweh is AMAZING ! I LOVE IT SOOO MUCH LOL HAHA

Guys, please put the complete written recipe below the video for everyone's convenience. Thank you.

The other recipes are not wrong, in the other recipes they're using a thicker tahini. This is why they use less sugar on the sugar syrup and cook it in a low temperature, about 245°F

Woo Hoo I am going to make some Halva !!!

thank you!!!!!!!!!!!

thank you

I just made Halvah for the first time and it didn't really come together, it was very crumbly... still tastes great, so I'll eat it. My thought was that I cooked the sugar and let it get too hot (250). After watching your video, I'll try the higher temp instead based on your video! Wish me luck.

I love Halva, can't wait to try this recipe. Thank you

Thank you! I finally found some store-bought halva... at about $10 a pound! I think my wife and I will try to make our own. Great video.