Best 11 Halvah Recipes

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**Halvah: A Delectable Sweet Treat Around the Globe**

Halvah, a confection with a rich history and diverse variations, is a testament to the ingenuity and artistry of culinary traditions worldwide. From the creamy and nutty textures of the Middle Eastern tahini halvah to the delicate and crumbly textures of the Indian sooji halvah, this versatile sweet delight has captured the hearts of people across cultures. In this article, we present a collection of halvah recipes that showcase the unique flavors and techniques used to create this delectable treat. Embark on a culinary journey as we explore the diverse world of halvah, from the classic sesame-based halvah to innovative variations using ingredients like carrots, chocolate, and pistachio. Whether you are a seasoned baker or a novice cook, these recipes offer a delightful introduction to the world of halvah, allowing you to recreate this sweet sensation in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HALVAH



Halvah image

Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.

Provided by Melissa Clark

Categories     candies, dessert

Time 20m

Yield 24 servings

Number Of Ingredients 5

2 cups granulated sugar
1/2 vanilla bean, scraped
Zest of 1 lemon
1 1/2 cups tahini
Pinch kosher salt

Steps:

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

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams

HALVAH MILLE-FEUILLES



Halvah Mille-Feuilles image

Provided by Uri Scheft

Categories     Dessert     Rosh Hashanah/Yom Kippur     Honey     Phyllo/Puff Pastry Dough

Yield Makes 4 servings

Number Of Ingredients 12

For the phyllo:
8 sheets phyllo dough, defrosted if necessary
Canola or olive oil, for brushing
Granulated sugar, for sprinkling
For the halvah cream:
1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
1/3 cup pure tahini paste
2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
For assembly:
1/2 cup crumbled halvah
Honey or silan (date syrup), for serving
Fresh raspberries, for serving

Steps:

  • Bake the phyllo:
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
  • Make the halvah cream:
  • Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
  • Assemble the dessert:
  • Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

VEGAN SESAME HALVAH



Vegan Sesame Halvah image

A sweet Middle Eastern candy that's great for the entire family. Healthy and simple! Keep refrigerated.

Provided by kiraascooking

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 20m

Yield 8

Number Of Ingredients 6

1 ¾ cups toasted sesame seeds
½ cup shelled pistachio nuts
⅓ cup finely chopped honey dates
2 tablespoons carob powder
1 tablespoon vanilla extract
2 splashes water, or as needed

Steps:

  • Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds.
  • Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 15.7 g, Fat 19 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 0.4 g, Sodium 35.3 mg, Sugar 5.7 g

CARAMEL-PISTACHIO TORTE WITH HALVAH AND DARK CHOCOLATE



Caramel-Pistachio Torte with Halvah and Dark Chocolate image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Pistachio     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Crust
2 1/2 cups all purpose flour
1 cup (packed) crumbled pistachio halvah or plain halvah* (about 7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons ice water
Filling
2 cups sugar
1/2 cup water
1/2 cup heavy whipping cream
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup natural unsalted pistachios (about 4 ounces), toasted
Nonstick vegetable oil spray
1 large egg white
Glaze
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup

Steps:

  • For crust:
  • Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Gather dough into 2 balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
  • For filling:
  • Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan). Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
  • Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick). Remove top paper. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
  • Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
  • For glaze:
  • Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
  • Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
  • Slice into thin wedges and serve.
  • *A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE



Flourless Chocolate Cake With Halvah Honey Sauce image

Egg whites give this intensely rich cake its leavening and delicate texture, while a halvah honey sauce elevates it to something entirely new. It is an easy cake to make, and works beautifully even without the sauce, making it perfect for Passover. And it takes almost no time at all.

Provided by Melissa Clark

Categories     dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 12

Butter and flour (or cocoa powder), for pan
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, chopped
1 tablespoon brandy or rum
6 large eggs, separated
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 cup heavy cream
3 tablespoons tahini
1 1/2 tablespoons honey, or to taste
Pinch salt
1 ounce halvah (2 tablespoons, firmly packed)

Steps:

  • Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
  • In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
  • In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
  • In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
  • Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
  • Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 24 grams, TransFat 0 grams

VEGAN BROWNIES WITH TAHINI AND HALVAH



Vegan Brownies With Tahini and Halvah image

It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, "At Home in the Whole Food Kitchen," uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate's complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.

Provided by Charlotte Druckman

Categories     cookies and bars, dessert

Time 1h15m

Yield 24 brownies

Number Of Ingredients 17

4 ounces/115 grams pitted dates (2/3 cup packed)
2 cups/480 milliliters boiling water
3/4 cup/180 milliliters extra-virgin olive oil, plus more for greasing the pan
1 1/2 cups/270 grams spelt flour
3/4 cup/90 grams unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 cup plus 2 tablespoons/210 milliliters unsweetened almond milk or oat milk
3/4 cup/180 milliliters maple syrup
3/4 cup/120 grams coconut palm sugar (see Tip)
1/2 cup/120 milliliters tahini
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
4 ounces/115 grams vegan bittersweet chocolate, roughly chopped
3 ounces/90 grams vegan halvah (see Tip), finely crumbled (about 2/3 cup)
4 teaspoons white sesame seeds
1/2 cup/70 grams finely chopped toasted Marcona almonds or roasted cashews
1 teaspoon flaky sea salt

Steps:

  • Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
  • Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
  • Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
  • Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams

MAISON ALEPH'S SESAME-HALVAH 1,001 FEUILLES



Maison Aleph's Sesame-Halvah 1,001 Feuilles image

This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It's got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. The mixture is similar to frangipane, but not like any I've ever tasted - it's completely original and wonderfully good. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don't worry - the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. Lower the heat and simmer until most of the solids fall to the bottom of the pan; the bubbling will have subsided. Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth; discard the solids and reserve the liquid. You can make the butter weeks ahead and keep it refrigerated.

Provided by Dorie Greenspan

Categories     pastries, dessert

Time 4h30m

Yield About 35 squares

Number Of Ingredients 12

1/2 cup/113 grams unsalted butter (1 stick), at room temperature
2/3 cup/120 grams vanilla halvah
Scant 1/3 cup/75 grams tahini (stir before measuring)
1 cup/120 grams confectioners' sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon fleur de sel (or 1/4 teaspoon fine sea salt)
3 large eggs, at room temperature
1/3 cup/50 grams toasted white sesame seeds
28 sheets phyllo dough (12 inches by 17 inches), thawed
1 1/2 cups/360 milliliters clarified butter (from 4 sticks/452 grams)
About 1 1/2 cups/180 grams confectioners' sugar
2 tablespoons white sesame seeds, for topping

Steps:

  • Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners' sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you'll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).
  • Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.
  • Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners' sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you'll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).
  • Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don't remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.
  • Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they'll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 8 grams, Sodium 110 milligrams, Sugar 9 grams, TransFat 0 grams

HALVAH



Halvah image

Provided by Joan Nathan

Categories     Dessert     Sauté     Kid-Friendly     Low Sodium     Walnut     Kosher     Vegan     Cinnamon     Small Plates

Yield Makes about 20 squares

Number Of Ingredients 12

2 cups flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 cup vegetable oil
2 cups water
1 cup chopped walnuts
Equipment
Measuring cups
Measuring spoon
Large frying pan with cover
Wooden spoon
Spatula

Steps:

  • Adult with Child: In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.
  • Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.
  • Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.
  • Child: Let cool, then cut into squares.

HALVAH 'FUDGE'



Halvah 'fudge' image

A different twist on fudge with Mediterranean flair. From The Complete Greek Cook Book by Theresa Karas Yianlios.

Provided by winkki

Categories     Candy

Time 20m

Yield 1 pan, 32 serving(s)

Number Of Ingredients 4

2 cups brown sugar
2/3 cup milk
2/3 cup sesame tahini
1 teaspoon vanilla

Steps:

  • Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230°F Remove from heat.
  • Add tahini and vanilla but do not mix in immediately.
  • Let cool about 2 minutes.
  • Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8x8 pan; let cool.

HALVAH SEMIFREDDO WITH HAZELNUTS



Halvah Semifreddo With Hazelnuts image

Aglaia Kremezi, a historian of Greek food who eschewed sesame desserts as a child, is now an enthusiast. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll called tahinopita, and developed a super-easy recipe for halvah semifreddo, a frozen emulsion of fresh whipped cream and crystalline halvah. It is a spectacular dessert to serve at a dinner party, and the sesame undertones will surprise and delight guests.

Provided by Julia Moskin

Categories     snack, dessert

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 4

14 ounces/400 grams plain or vanilla halvah, preferably made with sugar, not honey (available online or in Middle Eastern specialty shops or groceries)
1 cup/140 grams hazelnuts or pistachios, toasted and coarsely ground, plus whole hazelnuts for decorating, optional
1/2 cup/125 milliliters heavy cream, cold
For serving, dark chocolate sauce for serving, optional, or orange marmalade or chunky apricot or peach preserves, thinned with orange liqueur, optional

Steps:

  • Line a small loaf pan with plastic wrap. In a bowl, mash the halva with a strong fork until crumbled.
  • Stir in the nuts (reserve some for topping), while continuing to mash, mixing the nuts and halvah together until almost smooth.
  • Beat the cream to soft peaks and fold into the halvah mixture. Pour into the loaf pan and bang the pan on the counter several times to distribute the mixture evenly. Transfer to the freezer and freeze until firm, at least 4 hours. (To keep longer, wrap semifreddo in plastic wrap and keep for up to 1 month.)
  • To serve whole, place the frozen loaf in a serving dish. Drizzle chocolate sauce or spoon fruit preserves on top, if desired. Arrange hazelnuts on top and slice at the table. Alternatively, serve as individual slices and pass toppings at the table.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 5 milligrams, Sugar 27 grams

HALVAH SHORTBREAD



HALVAH SHORTBREAD image

Categories     Cookies     Dessert     Bake     Hanukkah

Yield 16-20 Wedges

Number Of Ingredients 7

3/4 cup butter, softened
1/2 cup tahini
Pinch salt
1-1/4 cups brown sugar
2 cups unbleached pastry flour
1/2 cup toasted pecans or walnuts, chopped or ground
A few pecan or walnut halves

Steps:

  • Preheat oven to 375 degrees F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped pecans or walnuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it. While it is still warm, cut each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.

Tips:

  • Use fresh ingredients. This will help to ensure that your halvah is flavorful and delicious.
  • Make sure to toast the nuts and seeds before using them. This will help to bring out their flavor and make them more fragrant.
  • Be careful not to overcook the halvah. It should be cooked until it is just set, but not too firm.
  • Let the halvah cool completely before cutting it. This will help to prevent it from crumbling.
  • Store the halvah in an airtight container in the refrigerator. It will keep for up to 2 weeks.

Conclusion:

Halvah is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own liking. Whether you prefer a classic halvah or a more modern variation, there is a recipe out there for you. So next time you are looking for a sweet treat, give halvah a try. You won't be disappointed!

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