Tahini Halva

What Is Tahini Halva?

Tahini halva is a halva with a crumbly, fibrous texture made by combining tahini (sesame paste) with a sugar syrup boiled to a certain consistency and pulling it. It is one of the deep-rooted desserts of Middle Eastern and Mediterranean cuisine.

Besides the plain variety, cocoa, pistachio and hazelnut varieties are also common. The rich taste of sesame combines with the sweetness of sugar to create a distinctive flavor; it is consumed at breakfast and as a dessert.

Nutritional Values of Tahini Halva

Tahini halva contains around 500 kcal of energy per 100 grams with high fat (from tahini), high sugar and good protein; sesame is also rich in calcium and minerals. Since it is calorie-dense, values are approximate.

How Should Tahini Halva Be Consumed?

Tahini halva is a dessert dense in both fat and sugar; it should be consumed in moderation. Since it contains sesame, those with a sesame allergy should not consume it.

This information is general; tahini halva is a food, not a substitute for medical treatment.

How Is Tahini Halva Chosen?

Good tahini halva is one that separates into fibers, dissolves in the mouth, smells fresh-sesame and is not rancid. Rock-hard-dried, oil-rancid or overly sugary-grainy products should not be preferred.

• Should separate into fibers, dissolve in the mouth
• Should smell fresh-sesame, not rancid
• Rock-hard or rancid product should not be bought

How Is Tahini Halva Stored?

Tahini halva is stored in a sealed container, in a cool and dry place; moisture ruins its texture, and heat can soften and leak its oil. A cool, dry environment is important for long storage.

Using Tahini Halva in the Kitchen

Tahini halva is used mostly at breakfast with bread and as a dessert on its own; also as a filling-garnish in ice cream, milky desserts and cakes. It is crumbled and combined with yogurt and fruit as well.

How Does Tahini Halva Get Its Fibrous Texture?

When tahini combines with hot sugar syrup and is pulled and kneaded at a certain temperature, thin fiber layers form inside it; this gives the halva its characteristic crumbly, fibrous texture.

Frequently Asked Questions

What are the varieties of tahini halva?

Plain, cocoa, pistachio and hazelnut varieties are common; all are based on tahini and sugar, with added ingredients reflected in the taste and color.

Who is tahini halva not suitable for?

Those allergic to sesame should not consume tahini halva; also, because of its high sugar, everyone should consume it in moderation.

Is tahini halva eaten at breakfast?

Yes; it is consumed with bread at breakfast in many regions; since it is an intense dessert, consuming it in small amounts is recommended.