This post is also available in Italiano

Over the years, many readers of this website have asked me for a good recipe for everybody’s fave million-calories Middle-Eastern treat, halva. It has taken me quite a long while to figure out a fool-proof version of halva… but here it is, finally!

Halva (o halwa) fatta in casa

In case you’ve just landed from the moon and don’t know what halva is, take note that it’s some sort of a fudgy candy made with sesame and honey, which will change your life for the better when you taste it!

Halva (o halwa) fatta in casa
Making halva at home is not easy at all, which is why I was very slow to publish a recipe: like all the preparations in which you have to work with sugar and heat it to perfection, mistakes are lurking practically around every corner. After many attempts, however, I believe I have found a procedure that works, so please give it a try and let me know how it goes!

Halva (o halwa) fatta in casa

The recipe comes, with minor variations, from the book “Zahav” by Michael Solomonov, a book I wholeheartedly recommend: to give you a feeling of how much I love the book, I can tell you this is one of the 5 books (only 5!) I brought with me for my move to Israel.

Halva (o halwa) fatta in casa


Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Ebraica
Servings 24 bites


  • 550 g white sugar
  • seeds of 1 vanilla pod
  • 300 ml tahina well stirred
  • 115 g water
  • 1 pinch of salt​


  • Line an 8- x 8-inch baking pan with parchment paper.
  • Combine sugar and vanilla with 1/2 cup water in a non-stick pot 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 and carefully stream syrup into tahini. 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.
  • Transfer the mixture to the prepared pan and flatten it with a spatula; next, place another piece of parchment paper on top and smooth out the halvah with your hands.
  • Let he halva cool and come to room temperature, then cut into squares.
  • Store wrapped in plastc, inside a tin box, for a week or so.
Have you tried this recipe?Tag @labna on Instagram and show us the result!


Halva (o halwa) fatta in casa

6 commenti

  • Paola Varano

    Buongiorno vorrei domandare due cose se possibile la prima mi piacerebbe sapere se questo libro ha una versione italiana o francese e la seconda domanda é sapere se si può sostituire lo zucchero bianco con il miele. Grazie per l’eventuale risposta ed ovviamente complimenti siete unici !!!

  • Jasmine

    Ciao Paola! Il libro che io sappia non è ancora uscito in italiano nè in francese :(
    Per quanto riguarda la halva col miele, io non ho mai provato, ma ce ne sono diverse versioni se cerchi su Google honey halva. In bocca al lupo!

  • Diletta

    Buonissima la Halva,me l’hanno regalata dei miei amici tunisini,è una bomba di bontà,
    quella che mi hanno portato è bicolore.
    Una parte color nocciola e l’altra verde.

  • Francesca

    Mangiata in Israele, c’era di tanti tipi, ed esposte sembravano forme di formaggio. Buonissima!

  • Rifka Ben Gurion

    Assomiglia la pasta di mandorla – credo che Halva Pasta di Mandorla e Torrone sono tutti della stessa radice..

  • Ali

    Oh! This is my favorite halve.Where I live this unique candy that is made with tahini as the main ingredient is rarely available in the markets.
    When our family members travel to Arabian countries the fist thing is to order tahini halva (plain) .
    Al Nakhla is brand of tahini halva available in the Saudi Arabia.

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