30-Minute Toasted Sesame Tahini Halvah
A rich, nutty Middle Eastern confection made from toasted sesame tahini, sprouted spelt flour, and honey. This traditional candy offers an intensely nutty flavor with a dense, fudge-like texture that melts slightly on the tongue. Perfect for serving with tea or coffee as a special dessert, or giving as gifts during holidays. The use of sprouted spelt flour adds a subtle earthiness while the combination of sesame oil and tahini creates deep, complex sesame notes that distinguish this version from simpler varieties.
Ingredients
- ½ cup toasted sesame oilneutral oil1:1budget
reduces sesame intensity significantly
- 2 cups sprouted spelt flourall-purpose flour1:1gluten-free
use same amount
- 1 cup roasted sesame tahini
- ¾ cup raw honey
Instructions
- 1
Warm sesame oil in large heavy skillet over low heat
- 2
Add flour and stir until thoroughly combined
- 3
Continue cooking, stirring occasionally, until mixture begins to turn pale brown
- 4
Add tahini and stir until mixture has uniform color and consistency
- 5
Turn off heat
- 6
Bring honey to boil in separate small saucepan over high heat
- 7
Boil for 1 minute
- 8
Immediately add hot honey to flour mixture
- 9
Stir until completely incorporated
- 10
Spread mixture into ungreased loaf pan and pack down with back of spatula
- 11
Let cool at room temperature for 2 hours or until pan feels cool
- 12
Cover tightly and store in refrigerator
- 13
Cut into thin slices to serve
Tips
Toast the flour mixture until it smells nutty and turns pale brown to develop rich flavor and prevent raw flour taste
Add the boiling honey immediately while hot to help bind the mixture properly and create smooth texture
Pack the mixture firmly into the pan to ensure it holds together when sliced
Good to Know
Cover tightly and refrigerate up to 2 weeks
Make 1-2 days ahead for flavors to develop and texture to set properly
Cut into thin slices and serve at room temperature with tea or coffee
Common Mistakes
Don't skip toasting the flour mixture to avoid raw flour taste
Add honey while very hot to ensure proper binding
Pack firmly into pan to prevent crumbling when sliced
Substitutions
Vegan Options
Gluten-Free Swaps
use same amount
General Alternatives
FAQ
Can I make this without tahini?
Tahini is essential for authentic halvah flavor and texture. You could substitute with another nut or seed butter but it would be a different confection entirely.
What if my mixture seems too dry or crumbly?
The mixture should come together when the hot honey is added. If still crumbly, you may need slightly more honey or the honey wasn't hot enough.
How long does this keep at room temperature?
While it can sit at room temperature for serving, refrigeration is recommended for storage up to 2 weeks to maintain texture and prevent spoilage.