A Delicious Vegan Dessert with 4 ingredients! Tahini Halva
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- Опубліковано 3 бер 2021
- Print this recipe here: www.dimitrasdishes.com/tahini...
Ingredients
1 and 1/2 cups tahini paste
1 teaspoon vanilla extract
1/4 teaspoon salt
1 and 1/2 cups granulated sugar
1/2 cup of water
Optional: 1/4 cup chopped nuts (pistachios, almonds, or your favorite nuts) or chocolate chips
Instructions
Line a loaf pan (8 and 1/2-inch by 4 and 1/2-inch) with parchment paper.
Combine the sugar and water in a saucepan and heat over medium heat. Insert a candy thermometer into the mixture as soon as it comes to a boil. Remove the syrup from the heat once it reaches 250 °F. About 7-10 minutes of boining.
Add the tahini, salt, and vanilla extract to a large mixing bowl and mix together.
Carefully add the syrup to the tahini mixture along with nuts (if adding) and fold together until just combined. Be careful and don't overmix it otherwise it will begin to crumble.
Transfer the mixture to the prepared loaf pan. Set it aside to cool completely.
Slice the halva and serve it with Greek coffee. Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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I ate my first Halva today and I can't believe I've been deprived of this deliciousness all my life.
Me too today!
Yasou Dimitri a, looks so easy to make, I never considered making it. TIP for the parchment paper to stay put...scrunch it into a ball, then line your pan with it. 🍰🍵
Storing nut butter jars upside down helps stop the oil separation.
No it Just will separate upside down
I learned recently that for the parchemin paper, you just have to squeeze it in your hands first (make a ball) and than it is much easier to lined your pan! It is a game changing trick in the kitchen!
Reminds me of my Papou 😥🥰... he loved that stuff. He used to get it at the Jewish deli all the time...different flavors. He introduced me and I grew to love it too.
I agree, it's one of those things that you enjoy more as a grown up as it brings back precious childhood memories. Enjoy it!! :)
Ah manamou o papou sou, his memory eternal 🙏
halwa! from NorthAfrica to Southern Russia and from Greece to India its ancient empire spreads, and now in the New World too. what a blessing!
I literally had halva with chocolate today! My favorite dessert! With Greek coffee of course!! Thank you!
Thank you Dimitra, I love halva and coffee, so I am sure going to try it! What a lovely vegan dessert! 🙏🌷
Grew up eating this, but never made it - your video encouraged me to finally make it myself. Thank you!
I’ve always loved the unique, light crunchiness of halvah.
One of the best recipes of halva in UA-cam! Very well explained and the taste is great!
I made this, but I didn’t have a thermometer so maybe it didn’t get to the right point to thicken completely, but I ended up pressing sesame seeds into it to give it more body and it worked perfectly. I wanted to eat the whole batch. So all isn’t lost if you screw up.
Am getting readyto make this :)) Ya’sou!
that tip about swishing the unmixed tahini oil to keep it from sticking to your cups... incredible. could have saved me years of frustrated hummus clean up 😂 thank you for that tip!
Looks delicious. I'm certain it is. I love your recipes. Your spanakopita has become a family favorite. The best.!!thanks for sharing💐
My dad used to make Halva! Thanks for posting this recipe 😍
TY sweet Dimitroula mou! I'm gonna be making this since I got tahini paste. Stay safe
Yum! Great instructions. Have given it a go - it’s just setting in the fridge. My relatives from Israel sometimes bring halva over, and I’ve always loved it, but it’s not too easy to find where I live so excited to see how it turns out! 😊
I loooove halvas, never knew how to make it though. Thank you!
I’m so happy o have this recipe. ❤️
A favorite candy I ate in Israel all my life.. I should've been making it.. thanks so much for sharing
Looks delicious!! Thank you!
You're welcome. Hope you enjoy it :)
Thanks Dimitra. Love halva. Stay safe and see you next time. Bisous de la France
Wow amazing recipe
Coffee and halva...breakfast of champions
Super !!!!!!
Dimitra I love Halva but does it taste the same I love watching your videos.. you are the best..
👌💐 Thank you so much.
Oh, I love this style of halva the best! You are right - it is so nice as a little dessert with coffee. :)
Do you also make the halva version using toasted semolina?
The same syrup consistency as when making glykos? I love halva, the standard versions bought fresh in the local family owned stores in my town are plain, with roast almonds and rhe cocoa swirl ❤
The first time I made it, I heated the Tahini a little bit. And then I cooked the sugar too long because the recipe said to cook it 15 minutes after it comes to a boil. So it crystalized a lot, and I had to add it to the Tahini all at once. It turned out really good though, it was just a little too soft is all. But definitely not dry. The second time I made it, I heated the Tahini again, but I think I let it get too hot. I added the sugar syrup, and it stayed liquidy smooth with out drying or thickening. But after it set, It turned out way too crumbly. Like a powder. The third time I made it, I used this video recipe, and followed it perfectly, but mine thickened up super fast. I poured the Sugar Syrup in super slow, and barely stirred. In fact, my cinnamon wasn't even stirred in all the way. I could still see the swirls. It was so thick it didn't really pour out of the pan, I had to scoop it. I won't know for a couple more hours how it turned out. But I'm guessing it's going to be crumbly and dry again, seeing how it got so thick so fast. Are you suppose to let the sugar syrup cool a little before adding it to the Tahini? That's my only guess. ??
What about the Saponeira root? It is usually an ingredient in Halva, is it just for the consistency or does it contribute flavor?
Do you know how to make tahini cookies? I was thinking of making tahini cookies and using it as crust for a lemon cheesecake made with greek yoghurt
DELICIOUS😋❤🙏
If your halva didn't solidify, that's because you need more temperature on the sugar syrup. Better if you reach up the temperature to 260ºF
I want to try it but with chocolate. Do I add melted chocolate at the last stage before I put it in fridge?
Can you cut down on the sugar?
I can't make halva " solid " in block to cut to pieces (like you have in shop) it's still fluidy. What am I missing?
Hello Dimitra,
I followed your instructions for making the Halva but it didn't solidify. I used organic raw sugar. Could that be the reason. Did you use white sugar? Do you know the reasons that would cause this? Thank you! ❤🤗💕
I also followed recipe and it didn’t solidify, and I used standard white sugar. Would love some advice on why?
If overmixing it could make it "dry", then I suspect additional mixing would dry it out and let it set up.
Did youse thoroughly mix all the sesame-sludge on the bottom with the separated-out oil on top?
Also, make sure all the sugar is at temperature? I used my meat thermometer for an even 250F, and plain white sugar worked great.
why did mine not set in the fridge over night? it is still very loose. any thoughts on why this happened?
Can stevia be used instead of sugar,would love to try this recipe.
Yes you can but you might have to alter the ratio as to me, stevia is sweeter.
No, it cant. Sugar or honey have a stickiness that is needed to bond the sesame paste into a solid mass. Stevia is just a dry powder or watery liquid when bought as an extract.
It won't bond with Stevia.
I have yet to find a recipe that uses something else then sugar, know halva is also made with just sesame paste and honey, nothing else. Maybe other syrups like agave syrup might work too.
Does anyone have an idea or recipe?
Hey Dimitra.
I did as you showed in this video, and the halva is great,
but i must have missed something, if it didn't become as hard as you see it in stores.
What could it be ? What's the missing part in the puzzle ?
The temperature of the sugar syrup. I saw other videos and they reaches up the temperature to 260ºF. Maybe she got wrong in the description box
?how many gram exactly is the 1,5 cups of sugar?
Have never been able to figure out what halva is
❤👍❤👍❤
cling film to line the tin.
A bit too sweet (next time I'll use maybe 2/3 the sugar) but otherwise an excellent and simple recipe!
Wystarczy pozaginać narożniki papieru i sam będzie "siedział" w formie!🤪
Halwa it also called halva in Pakistan 🇵🇰🇵🇰🥰
Mine always comes out like a brick.
Making this while watching “my big fat Greek wedding”😂😂😂
as Arabian this is not the real recipe of tahini halwa🤭
Then what is ?
Lip-smacking
my tahini paste has a peanut butter thickness yours is more runny dose it matter how thick or runny the paste is?
The brand that I used is in the blog post and I love it because the flavor and consistency is always perfect :)
@@DimitrasDishes Thank you for your quick reply.I am in northern BC Canada and we do not get a good variety of products up here . But the one I can get is just a lot thicker than yours if it has to be more fluidly I can just add sesame oil to it ?
Hi demitra, thank you for your lovely recipe. Is it okay to use less sugar ? I don’t want it too sweet. I haven’t made it yet. I have to order my candy thermometer first. 😂 ❤❤❤❤