About this Recipe

A classic Israeli treat. Halvah means “sweet” in Arabic and is loved by all. A great healthy and filling snack or desert!



Servings: 24 (yields about 2 pounds)

Preparation: 30 minutes

Cook time: 20 minutes



Israeli Halvah








2 cups granulated sugar

˝ vanilla bean, scraped

Zest of 1 lemon

1 ˝ cups tahini

Pinch kosher salt



1.   Line an 8- x 8-inch baking pan with parchment paper.

2.   Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.

3.   While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.

4.   Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.