Sesame Halva

Sesame halva belongs to a very ancient family of confections born from the meeting of a ground oil-rich seed and a cooked sweetener, an association found since antiquity throughout the Eastern Mediterranean and into Persia. The word "halva," of Arabic origin, simply means "sweetness" and in many regional languages refers to an entire family of confections made from seed paste or flour. The sesame version, in particular, spread with the trade routes linking Anatolia, the Levant, and the Arab world, each region bringing its own texture and distinctive flavor. Long reserved for affluent households or special occasions due to the cost of honey and sesame oil, it gradually became a popular confection, sold by street vendors in the souks. Its production, once artisanal and patient, relied on knowledge passed down from mother to daughter, particularly the precise gesture of pulling the cooked sugar with the tahini paste.

• 500 g hulled sesame seeds
• 150 g honey or white sugar
• 100 ml water
• 1 pinch of salt
• 50 g crushed pistachios or almonds (optional)
• 1 teaspoon lemon juice

1. Lightly toast the sesame seeds dry in a pan, stirring constantly, until they release their aroma without darkening.
2. Grind the still-warm seeds using a stone mill or mortar until you obtain a fine, smooth paste—the tahini.
3. Heat the water, sugar or honey, and lemon juice in a saucepan, bringing the mixture to a boil until it forms a thick syrup.
4. Pour the hot syrup over the tahini while stirring vigorously and quickly, to obtain a smooth, glossy mass.
5. Incorporate a pinch of salt and, if desired, the crushed nuts, working the mixture for a few moments.
6. Pour the still-hot preparation into a shallow mold lined with a clean cloth or oiled paper, pressing down firmly.
7. Let rest at room temperature for several hours, until the block has hardened and cooled completely.
8. Unmold and cut into regular pieces before storing in a dry, cool place.

Sesame halva offers a texture that is both firm and crumbly, breaking into fine flakes when bitten before melting slowly on the palate. Its taste, deeply marked by the noble bitterness of toasted sesame, is softened by the floral note of honey or the straightforward simplicity of cooked sugar. One often perceives a slight roasted aroma, recalling the toasted seeds, as well as a rich, smooth sensation characteristic of tahini.